Banana Cream Pie Bars
These Banana Cream Pie Bars are a fan favorite in my house! They have a light and fluffy crust made with almond flour, a layer of fresh bananas, and topped off with a banana coconut cream! Which makes them a great option for anyone that is gluten-free or dairy-free! Plus they're much easier to make than traditional pie, but taste just as good. (If not better!) Perfect for holidays, birthdays, or whenever you're craving pie! You can also throw some strawberries and blueberries on top to make them more summery for BBQ's, and Picnics!
- 1 Egg
- 2 Tablespoon Maple Syrup
- 1 Tablespoon Melted Coconut Oil
- 1 Teaspoon Vanilla
- 2 Large Ripe Bananas
- 1 13.5oz Can Coconut Milk Make sure the can is COLD. Refrigerate for at least 24 hours before whipping.
Almond Flour Crust
Start by adding almond flour, salt, and baking soda into a mixing bowl. Use a whisk or fork to blend until fully combined.
In a separate mixing bowl add your egg, maple syrup, melted coconut oil, and vanilla. Blend with a hand mixer or stand mixer until fully combined.
Slowly add your dry mixture into your wet mixture, and blend with a hand mixer until it's smooth and creamy.
Next you're going to grease your pan with a non-stick spray, or coconut oil. (I just rub coconut oil on a paper towel, and spread it with that!) Once it's greased, spread your batter evenly into your square baking dish. Use a spatula or the back of a spoon to spread evenly. Bake at 325 degrees for 20 minutes.
Coconut Whipped Cream
While that's baking, you can start the cream. Add one of your bananas into a mixing bowl, and whip on high until it's a creamy consistency. Place the bowl into the refrigerator until the crust is removed from the oven, and cooled. You want the mashed banana and bowl to be COLD.
Once your crust has cooled completely, you can start to mix the coconut cream. Add the THICK part at the top of your coconut cream to the mixing bowl with the mashed banana. whip with a hand mixer or stand mixer for a few minutes until it thickens up. Place in fridge while you prep the other banana.
Putting it all together
Slice your other banana into thin slices, and layer them evenly on the crust. Top the bananas with your fresh cream. Use a spatula or spoon to make sure it's even. Let sit in the fridge overnight. (Or at least 6 hours.)
You can top them with fresh fruit, cinnamon or enjoy them as is! It should make 9 large bars.
- In order to whip coconut cream into a thick "whipped cream" consistency, the coconut milk can MUST be super cold. This helps it to thicken up, and also assures that the thick part of the cream will separate to the top. I recommend letting it refrigerate for at least 24 hours before.
- When adding it to your bowl, you only want the THICK portion at the top. If you dump the entire can, it will NOT thicken up into a whipped cream consistency. Use a spoon to gently scoop the thick part out.
- After you mash the banana in the mixing bowl, let it cool in the fridge. The cooler everything is, the thicker it will whip up.
- I also recommend letting the bars set overnight! If you don't have time, prep them in the morning and wait at least 6 hours before serving.
- For a more summery touch - add fresh fruit on top! Add them right before you serve the bars or else they will sink into the cream. I like using blueberries and strawberries, but you can use any fruit you have on hand!
Serving: 1gCalories: 295kcalCarbohydrates: 17gProtein: 7gFat: 25gSaturated Fat: 11gCholesterol: 18mgSodium: 139mgPotassium: 222mgFiber: 4gSugar: 8gVitamin A: 43IUVitamin C: 3mgCalcium: 68mgIron: 2mg