My mom was that sneaky, albeit clever parent that allured us with bananas and called them dessert – craftily setting them atop popsicles sticks, dousing them in peanut butter and rainbow sprinkles, and bestowing them upon us like God’s gift to man. A declared real treat, complete with tinfoil peels and the preemptive, agonizing build up of freezer wait time, we never saw the fruit coming, or perhaps marveled further in its transformation. Nourished bliss, munching on our frozen banana treats.
Much like my mom’s banana pops of childhood’s past, serving up indulgence with a side of whimsy and nutrition, today we elevate and celebrate the banana even further with my Banana Coconut Cloud Cream Pie. An icebox freezer dessert made with an almost toffee like banana and coconut sugar filling and whipped coconut cream cloud, this vegan banana pie sits atop a raw walnut, medjool date, and Organic Gemini Sliced TigerNut crust. With a sweet and slightly nutty flavor, Organic Gemini’s raw, organic, and sun-dried TigerNuts are packed to the brim with digestion aiding prebiotics, fiber, healthy fats, and proteins, and are rich in iron, potassium, and vitamins E and C. So you can have your pie and eat it too. A holiday tradition in Andrew’s family, we serve our banana pie on Thanksgiving and Christmas Eve, piled high with extra coconut whipped cream, shaved dark chocolate, and a steamed mug of almond milk.
Banana Coconut Cloud Cream Pie [serves 8]
½ cup raw walnuts
½ cup Sliced TigerNuts
8 large medjool dates, pitted
4 teaspoons pure maple syrup, divided
¾ teaspoon ground cinnamon, divided
5 ripe bananas, divided
¼ cup coconut sugar
2 cans (15 ounces each) full fat coconut milk, chilled overnight
½ teaspoon vanilla extract
Line an 8-inch springform pan with parchment paper. Set aside.
In a food processor fitted with an S-blade, pulse walnuts, TigerNuts, dates, 3 teaspoons maple syrup, and ½ teaspoon cinnamon until finely chopped and a dough ball forms. Remove ball from processor and transfer to lined springform pan. Using your fingers, press it all over the base to form a crust, being sure to include a small lip around the sides. Place in refrigerator to chill.
Meanwhile, in a medium bowl, mash 3 of the bananas very, very well. Transfer to a medium-skillet, add coconut sugar and remaining ¼ teaspoon ground cinnamon and place over medium heat. Simmer until the mixture has thickened and darkened to a deep brown color (3-5 minutes). Peel the remaining two bananas and slice into thin rounds. Lay the rounds evenly over the chilled crust, then carefully pour the mashed banana mixture over, spreading it evenly to cover. Place pie in the freezer for a minimum of 4 hours to freeze.
While the pie is chilling, scoop the thick white top layer from your cans of chilled coconut milk and transfer to a medium bowl. Add the remaining teaspoon of maple syrup and vanilla extract, then whisk until very thick. When you’re ready to eat, remove pie from freezer, allowing it to defrost slightly (about 10 minutes) before slicing. Then, spoon the coconut whipped cream on top of the banana layer. Serve, and enjoy!
Nutritional Information [per slice]
290 Calories, 14g Fat, 43g Carbohydrates, 6g Fiber, 30g Sugar, 2.6g Protein