Gluten-FreeBanana Cream Pie Bars have a soft cakey crust topped with fresh bananas and coconut whipped cream. They are the perfect dessert to enjoy throughout the holiday season!
Start by adding almond flour, cinnamon, salt, and baking soda into a small bowl. Use a whisk or fork to blend until fully combined.
In a separate bowl add the egg, maple syrup, melted coconut oil, and vanilla extract. Blend with a hand mixer or whisk.
Combine the wet and dry ingredients until you have a thick, sticky dough.
Finally, grease the baking dish with a non-stick spray, or coconut oil. Press the dough evenly into your square baking dish. If it's too sticky, wet your hands or let the dough chill for 30 minutes. Bake at 350° for 20 minutes.
Coconut Whipped Cream
Add one ripe banana into a mixing bowl and whip on high until it's a creamy consistency. Place the bowl into the refrigerator to chill for 15 minutes.
Next, add the THICK part at the top of your coconut cream to the mixing bowl with the mashed banana and vanilla extract. (NO LIQUID.) Whip with a hand mixer or stand mixer for a few minutes until it thickens up. Add 2 tablespoons of powdered sugar for extra sweetness!
Putting it all together
Once the crust has cooled, add one to two layers of ripe banana discs to the crust and top with fresh coconut whipped cream. Refrigerate for at least 4 hours before cutting!
Notes
Expert Tips
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 refrigerating the can for at least 24 hours before using.
To make your banana whipped cream even sweeter, I like to add 2 tablespoons of Powdered Sugar! (Lakanto is my favorite sugar-free powdered sugar.)
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 recommend letting the bars set overnight! If you don't have time, prep them in the morning and wait at least 4 hours before serving.
How to store leftovers
You can store leftovers in the baking dish with a wrap or cover on top. You can also pre-slice them and store the bars in an airtight glass container. Refrigerate for up to 5 days!