Perhaps you saw this photo on Instagram a few weeks ago. A lot of you “liked” it so I decided that even though I did not have high resolution photos all was OK.
A few things you need to know about this pie: My son wanted a pumpkin pie for Thanksgiving. With all of my time in the kitchen and the feasting that went on that day a pie never happened. My mind was stuck on savories and the turkey. Other desserts were enjoyed, but not the little guys pie. The following morning he woke up and begged for a banana cream pie, in his footie PJ’s. And his bright blue eyes. With sweet little cheeks.
How could I possibly refuse…
He also wanted one single candle. Just because. It was no ones birthday, just a beautiful Sunday together. We sang Happy Birthday to Sunday before diving into pie.
There was no way I could let his expectations down. Especially knowing I had a Girl Hunter weekend coming up…
See all of those beauties?
You will be hearing much more about them soon. Did you catch the hashtag #GirlHunter all over twitter this weekend? In case you are wondering the hunters were: from left are Carrie Deliciously Organic, Amy She Wears Many Hats, Erika The Ivory Hut, Kristan Confessions of a Cookbook Queen, Me, Lori Recipe Girl, Angie Bakerella, Georgia THE Girl Hunter Georgia Pellegrini, Wendy Wenderly, Bridget Bake at 350, Dara Cookin’ Canuck, Shelly Cookies and Cups, Elana Elana’s Pantry and Cheryl TidyMom (thanks for these 2 photos Cheryl!)
We were in Texas to have girl bonding time and to celebrate Georgia’s new book aptly named Girl Hunter. Which by the way is all ready a best seller on Amazon.com. Just saying.
It is amazing these days how moms can bake all kinds of healthy goodies and shoot guns!
Let’s get back to pie, shall we?
As if I was an Iron Chef, I whipped up this pie in minutes with the chosen ingredient: bananas. Thankfully, there were a few over ripe ones waiting for me in the fruit bowl.
Within seconds my little boy was standing on his Pottery Barn chair perch at our kitchen island with spatula and mixing spoons in his hands.
This pie takes no time at all to make and it will rock your world. Within about 1/2 hour you can whip up this dreamy dessert that traditionally would take much longer to bake from scratch.
Mine is healthy and takes no time at all.
I keep billows of freshly whipped cream in the fridge. My hubs enjoys it with his coffee and my kids love dollops in their bowls of cereal or with fresh berries. With the cream handy, it went directly in this pie. I urge you to make your own whipped cream. It tastes so much better than anything you could buy in a can. It takes seconds to make. I sweeten ours with my favorite vanilla stevia drops.
I used my favorite gluten free, no carb almond crust (introduced to me by my pal Elana.) Mash up a ripe banana in the whipped cream and voila! A pie is born.
If you want a slightly lighter option you can use thick greek yogurt instead of the cream. Just make sure your crust is at room temperature before topping with any creamy greatness.
Have you ever made a banana cream pie? Do you ever randomly put candles on your desserts just because?
- 1 1/2 cups Regular or Blanched Almond Meal (in this pie I used an unblanched one from Trader Joe's)
- 1/4 teaspoon fine Sea Salt
- 1/4 teaspoon ground Cinnamon
- 1/4 teaspoon Baking Soda
- 1/4 cup Sunflower, Canola or a neutral tasting oil
- 1 tablespoon Water
- 3/4 - 1 cup homemade Whipped Cream
- 1 ripe Banana, mashed
- Vanilla Stevia Drops adjust to taste
- sliced Banana
- Pre heat the oven to 350 degrees F with the rack in the middle. In a bowl whisk together the almond flour, baking soda, salt and cinnamon. Break apart any lumps. Add the oil and water, combine with a spoon. Put the dough on a work surface. Knead the dough until well combined with your hands. Press dough into a 9 inch tart pan. Be sure to press it all the way up the sides and evenly throughout the pan. Put tart on a baking sheet and bake it for about 15 minutes, until slightly browned. Take it out of the oven and let crust cool completely. To cool the crust quicker place in the fridge or freezer until cool to the touch (about 15 minutes)
- In a medium bowl mash ripe banana with a fork or masher. Gently fold in and mix into whipped cream.
- Spoon banana cream into cooled pie crust. Smooth the top with the back of a spoon or an offset spatula. You can chill the pie again for a little while or serve as is. Top with sliced bananas just before serving.
- I used a neutral tasting oil, a nutty stronger flavored oil might be tasty too.
- You can add some cinnamon, nutmeg, pumpkin pie spice, etc. to your whipped cream.
- For a lighter option, use fat free thick greek yogurt instead of whipped cream.
- After assembly you can place in the freezer for about 1 hour for a little extra chill time.
Banana Cream Pie Recipe Links
- Banana Cream Pie Simply Delicious
- Banana Cream Pie Cupcakes Elana’s Pantry
- Blueberry Banana Cream Pie Real Mom Kitchen
- Little Banana Cream Pies Hungry Girl Porvida
- Strawberry Banana Cream Pie The Comfort of Cooking