banana cream pie
Every time my SO is away at a business dinner I make something incredible to convince him to consider this stay-at-home status I’m playing with (I mean, on the weekends for now…) and this time I made a banana cream pie. 
This banana cream is inspired by the Coconut Cream Dream I made from Gliving but I altered the ratios a bit. The crust is hopefully thicker and the emphasis on the bananas is (rightfully) increased. Also, the coconut-meat-to-oil ratio is switched up so this is more creamy.
I love incorporating coconuts any chance I get because they truly are a superfood, if there ever were one. The fats are so incredible for your skin, hair, and brain (umm… smart people have LOTS of fat in their brains. It’s called myelination and is found in the myelin sheath on the neuron. More of it means faster brain processing. Look it up while you munch on this brain power food). Coconut is also such an incredible source of nutrition for infants so give your babies some coconut water and coconut meat to nibble on … my child will be eating coconut like it’s going out of style. 
Anyway, for more information on this true super brain power superfood, check out my little post on coconuts.
And now, for the food (please don’t judge my artsy skills with the chocolate sauce … I got carried away):

macadamia crust:
the recipe

1 Cup macadamia nuts 
1 Cup shredded dry coconut 
2 T coconut oil 
3-4 T maple syrup (non raw)

Blend first 5 ingredients in a food processor (I used my Vitamix). Dump onto your pan (I used a springform pan) and press down until firm. It should be crumbly but also sticky enough to hold. Set aside on the counter.

the ingredients
3 bananas
half lemon, juiced
Slice the bananas and throw into a bowl. Toss with lemon juice. Line your crust with a layer of banana slices and then save the rest to fold into the filling.
banana cream filling:
the recipe
2 whole young coconuts, meat only 
½ Cup coconut oil 
1/4 Cup maple syrup (non raw)
coconut water (if needed) 
2 grinds of sea salt
½ tsp Vanilla Extract (or seeds from 1/2 vanilla bean) 

Blend the ingredients in a blender until smooth. (Make sure there is enough liquid to have the ingredients blend completely … add coconut water if needed, 1 T at a time) Pour filling into a bowl and fold in the remaining banana slices. Pour over the crust and smooth out.

1/2 Cup shredded dry coconut
cacao sauce (equal parts cacao, coconut oil, maple syrup)
This pie is not for the faint of heart. It’s serious business and seriously good for your skin. I’m dreaming of topping it with coconut cream but we were out of coconut milk and I was too impatient to wait for a chilled can.

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