See that? Those layers of banana and cream? That is the stuff that dreams are made of! I’d been dreaming of this pie for months while I waited for an order of organic macadamia nuts to arrive from Hawaii. When I actually got to make my creation, it was exactly how I imagined – Layers of fluffy cream and ripe bananas all cuddled up to a sweet, crunchy nutty crust. It’s rich, but not heavy. Sweet, but not cloying. Decadent, but not exhausting to make. It’s a perfect pie.
It’s all about the bananas and cream, right?
Honestly, I had forgotten that banana cream pies usually have custard. You know why? Because the custard is forgettable. So I ditched it. You really don’t need it. And trust me, no one will be complaining. Letting go of the trouble of preparing the custard made this pie so easy to make. It only has 5 main ingredients! You don’t have to bake it! And, it can be prepared in about 30 minutes! Yay!
Bananas, macadamia nuts and coconut; a tropical trifecta.
These three ingredient just seem to work together. None of the three overpowers the other’s flavor. And all three of these tropicals are subtle enough for a lightly sweetened whipped cream.
Dates, my friends. Dates.
You know, those tasty little sweeties. They are the ones that hold this pie together. Literally! Soft medjool dates are the structure behind my easy grain-free crust. Using dates allows for the rest of this pie to be essentially unsweetened. So not only is this banana cream pie grain-free, it’s easy and refined-sugar free to boot. WIN!
Make this pie in a tart pan.
One of the really cool features of this pie is the presentation. It looks amazing with it’s layers of banana and cream. To achieve the same look you will want to use a tart pan with a removable bottom like this one.
Recipe Serves 8-12
1 Cup Pitted Medjool Dates
1 Cup Raw Macadamia Nuts
1 1/2 Cup Coconut Flakes
5-6 Large Bananas
1 Cup Cream
2 Teaspoons Maple Sugar OR Syrup
1 Teaspoon Vanilla
Toast the coconut in a single layer on a baking sheet for 6 minutes at 325°. Remove the coconut to a plate to cool. Let the coconut cool completely before proceeding.
While the coconut cools, whip the cream, maple and vanilla together to until the cream just reaches a stiff peak consistency. This means when you raise the whisk the cream stands up in a peak without falling over. Set the cream aside in the refrigerator.
Reserve 2 tablespoons of macadamia nuts and 3 tablespoons of coconut for the top of the pie. Set them aside.
In your food processor with the blade attachment add the pitted dates and the rest of the macadamia nuts and coconut. This will be your crust.
Run the processor until the nuts and dates are in very small and even pieces. They should hold together at this point. Remove the crust to your tart pan.
Flatten the crust into the pan with your fingers. Make a nice even layer but push a little extra up the side of the outer crust.
Cut your bananas into 1/4 inch coins. Make a single layer of bananas inside the crust.
Add half of the cold whipped cream and smooth it down not quite to the edge. Use a rubber spatula to make a nice flat surface.
Add another layer of banana being mindful not to push them into the cream. Add the rest of the cream. Gently smooth the cream over the bananas. Again just shy of the edge of the pan.
Chop the reserved macadamia nuts and sprinkle them and the reserved coconut over the top of the pie.
Refrigerate the pie uncovered for at least 30 minutes. To present the pie have a large serving plate ready. Carefully push up on the bottom of the tart pan to release the outer ring. Set the pie on your serving dish (do not try to remove the flat bottom pan) .
Cut the pie while still chilled for best results.
This pie is best eaten fresh the day it’s made. The bananas will start to brown a tad after 24 hours or so.
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