For National Banana Cream Pie Day, I set out to make my first Banana Cream Pie. Never much of a pie fan growing up but according to Foodimentary.com, I needed to celebrate! I also game up chocolate for Lent, so I’m having to find more creative desserts. All in all, I’m glad for both of these things because this pie is simply delicious.
Why do I say simply delicious? Because not only is it über simple to make, it’s ridiculously healthy, too. Made with easy enough ingredients like nuts, bananas, vanilla extract and tofu… Now I recognize the tofu is a hot topic among foodies and health advocates alike, but that said, I’ve got substitutions for you, too!
Why the controversy with tofu? Well (depending on what side you take in the debate), soy is thought of as a high-quality (non-meat) source of protein associated with cholesterol lowering effects, and the potential to prevent some forms of cancer. However, those in the other, anti-tofu, camp will state that the health benefits of soy are lost due to over-processing. Additionally, soybeans are the second most genetically modified crops in the U.S.
Where do I fall in the debate? Well, as you can see in many of my recipes, I enjoy the health benefits of soy. However, and this is a big HOWEVER, I always look for organic soy so as to avoid GMOs. Secondly, I do not buy “meat-like products” that contain ingredients such as soy isolates or isolated soy protein (think protein bars and veggie burgers) because those are overly-processed and have been linked to an increase in cancer risk.
When I consume soy, some of my favorite products are soy milk (made from water and whole organic soybeans), tofu, tempeh and edamame. That’s it, it’s a short list. Now on with the recipe for Banana Cream Pie!
Banana Cream Pie
- 12 oz of silken tofu (shelf stable varieties are great)*
- 1/4c coconut butter
- 1/4c cashews (soaked overnight)
- 1t lemon juice
- 2 large, very ripe bananas (plus one additional to cover pie crust)
- 1T vanilla extract
- *optional: 2T maple syrup, or stevia to sweeten
You’ll also need
- 1 pre-made crust (I processed 1c mixed nuts, 1/4c coconut flakes, & 1/2c dates)
- whipped topping; quick aquafaba recipe at the bottom2*If you can’t find (or want to avoid tofu), replace the first two ingredients with an additional 1 1/4 cup soaked cashews, plus 4 tablespoons of maple syrup.
As always, the directions are pretty simple. Slice on banana into several thin slices and line the top of your pre-made pie crust. Next, take the remaianing ingredients, put them in a blender and blend away! Blend until the texture is completely smooth and creamy.
Pour contents of the blender over the prepared pie crust and refridgerate for at least two hours to firm up. This recipe also freezes very well, just be sure to remove the pie from the freezer at least 20 minutes before serving.
Top this pie with whatever whipped cream you prefer*
I hope you enjoy this recipe, and if you try it, let me know how it went!
*Whipped “Aquafaba” Topping
- 1 can white beans
- uncut stevia; or 1/4c liquid sweetener
Using an electric or standing mixer, take the “juice” from one can of white beans (save the beans for another recipe) along with 4 tablespoons sugar of choice (or stevia) and whisk on high for 4-5 minutes.
After a few minutes you will have a delicious and fluffy whipped cream!