Today is National Banana Cream Pie day- so I HAD to make some paleo version of an old favorite.
i scoured the internet for a recipe, and came across some awesome stuff out there, including these crustless 3 ingredient bites. I finally decided to create my own instead, then got into the pantry and began digging.
I decided to go with coconut flour and sprouted super flour as my crust base.
First, preheat oven to 350. Grease a mini muffin pan (you could use a large one as well, or even just a baking sheet to make these into cookies)
In a large bowl, combine 1/2 cup of super flour, 2 tbsp coconut flour, 1 egg, 1 tbsp melted coconut oil, 1 tsp honey, 1/2 tsp vanilla. Mix until sticky, then you will have to work the dough with your hands.
Grab about a tbsp of the mix and flatten into a patty, before lining one of the muffin cups.
Bake at 350 for 9 minutes.
Take 2 bananas, very ripe, and mush with a fork. Fill each (cooled) cup until right below the top to the crust.
On the stove top, combine 1 tbsp honey and 2 tbsp coconut butter.
Fill the pies with this “icing” up to the top of the crust.
Now put these in the freezer for about an hour, and enjoy! (freezer helps set the icing quickly)
Make sure to keep these in your fridge, that is, if you don’t eat them all in one go…
These are super simple, as the filling is just banana- but why spoil something that is so tasty and delicious on it’s own?!
My taste tester said this was one of my best desserts yet, so I walked around on my high horse all evening. I am already planning to make these again this week to extend the banana cream pie celebration…
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