Chocolate Banana Pudding Pie

IMG_5242Sometimes I buy too many bananas on purpose just so I can make banana bread, because I eat so many that they hardly have time to get overripe.  This is probably my most used recipe on here; I make it at least once a month, because banana bread is just amazing.

So what’s a girl to do when -by some miracle – she ends up with so many overripe bananas that there are some left over after making banana bread?  Experiment!  One of my favourite things to do in the kitchen, and as I have a hard time following recipes everything usually ends up as an experiment anyways.  For this recipe I wanted to make something with my ripe bananas that wasn’t bread based.  No muffins, loaves, cookies, bars, etc.  I looked up a custard recipe, but as I don’t have those little ramekin cups it looked like that wasn’t going to work.  Quite a few Google searches later, I came up with an idea: pie.

I rarely make pie, but it just seemed like a good time to make an almond flour crust and fill it with some sort of banana pudding.  I fiddled around with a few ingredients for a while and came up with a pudding base for the filling, which is was delicious on its own, too.

Pie Crust

1 1/4 cup almond flour
1/2 cup xylitol
1 tsp xanthan gum
2 tsp baking soda
1 tbsp cinnamon
3 tbsp coconut oil, melted
1 egg
1 tsp vanilla


1.  Preheat oven to 375 degrees celcius

2.  Mix all the dry ingredients together in a medium bowl

3.  Mix in the coconut oil, vanilla, and egg until well combined

4.  Press into a greased, round baking pan or foil pan

5.  Bake for 15-20 minutes, until the edges are golden brown



3 very ripe bananas
2 tsp vanilla
3/4 cup dates, soaked*
3/4 cup full fat coconut milk (the thick, creamy part)
1/4 cup cocoa powder
3 tbsp xanthan gum


* 1.  Cover the dates in water in a bowl and soak for 20 minutes

2.  Add all ingredients to a food processor or high speed blender

3.  Blend until well combined

4.  Pour filling into the pie crust

5.  Save the leftovers and eat!  It’s amazing as pudding, too.

6.  Freeze or refrigerate pie overnight, thaw for 15 minutes before eating.



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