Summertime Banana Cream Pie

Summer means lighter foods, more fruit, and raw desserts - yay! The ripe, spotted bananas sitting on my counter were calling out to me last week and so two different desserts were born from one recipe. I love a two for one deal. I like this tart so much that I might teach as part of my raw food class series this summer. And get ready for some strawberry desserts on the blog soon because once I get the green light I will be picking many of them at the farm! I've got visions of ice cream, pudding, and strawberry shortcake in my head...

Version #1 is a pie. I used my favourite go-to crust of nuts, dates, and coconut, with a layer of sliced bananas on it and poured the banana filling over top followed by more banana slices.
Version #2 is a cheesecake. The same crust with a layer of bananas topped with a thick layer of banana filling, followed by this whipped cream and more bananas. For this version the filling will need at least 12 hours to properly set and you can add a few extra spoonfuls of coconut oil to help because it's not the firmest cheesecake ever but in my photos its the exact same filling recipe that I used for the tart and it still held its shape (though a bit more soft).

And fear not if you can't have nuts because I have a tasty nut-free banana pudding recipe coming up soon.
Banana Cream Pie  
(Or Tart or Cheesecake)
Here's an important tip if you want your filling to stay nice and yellow - use turmeric! Otherwise it will turn a greyish colour. Still tasty but doesn't look nearly as nice.
I made a few small 4" cheesecakes but you can take the whole recipe and make one 6" or 8" cake or just make all tarts or a pie. Whatever you wish!
Crust
1 1/2 cups almonds
2/3 cup pitted medjool dates
1/4 cup shredded coconut
1-2 teaspoons pure vanilla or water (I often need 2).
Grind the almonds and coconut into a flour in a food processor.
Add the dates and continue grinding until broken down.
Add the vanilla. Grind again to incorporate.
Add another 1/2 - 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.
Filling
1 cup mashed banana
2/3 cup cashews
5-6 tablespoons coconut nectar
2 teaspoons vanilla
2 teaspoons lemon juice
turmeric, for colour
6 tablespoons melted coconut butter
10 tablespoons melted coconut oil
Blend all but the coconut oil and butter in a high speed blender until smooth.
Add the oil/butter and blend to incorporate.
Pour over crust. Chill for at least 6 hours for pie, or 12 hours for cheesecake.
Top with whipped cream, optional.
Last week we took a little trip south of the border. Grand Marais is only 1 1/2 hours from our place so we drove down for the day. Here was a quick stopping spot!
Have a great weekend! We're off to the cottage for the day.

Part of Slightly Indulgent Tuesdays

About the Author

Leave a Comment

*