Chocolate Banana Pie
Did you know you could make a delicious and creamy chocolate banana tart from only six healthy ingredients and less than forty minutes of your time? Well, stick around to find out more and get ready to fall in love with this easy recipe.
This chocolate banana cream pie is not only insanely tasty but also naturally vegan, gluten-free and nut-free. It takes virtually no time to assemble and it works without any fancy kitchen equipment.
Ingredients for the chocolate banana pie
To make this delicious and creamy chocolate banana pie, you will need:
- Bananas – definitely the number one magical ingredient of this cake; they are used both in the cake crust as a binder and in the cream for the texture, flavour and sweetness. Use ripe bananas for the best taste and texture.
- Oatmeal – I normally use rolled oats, but any kind of de-husked and steamed oats that are normally used for porridge should work. I don’t prefer oat flour for this recipe because it is too fine.
- Full-fat coconut milk – the thick one with at least 60-70% coconut content (the rest should be water).
- Cacao paste or dark chocolate with 85% or more cacao – learn how to make both cacao paste and homemade dark chocolate from cacao beans in this recipe.
- Cold-pressed coconut oil
- Maple syrup or agave nectar.
I have a small confession! I am not the biggest fan of bananas in cakes, and I actually don’t even eat bananas very often in the parts of the world where they don’t grow. Still, I absolutely adore this cake and its perfect flavour combination.
I am sure that banana fans will love this chocolate banana cream pie, but I also wanted to note that it might surprise you with how good it is even if you are usually not that keen on bananas.
The simplicity of this recipe makes it kid-friendly too. I already got some great feedback from my friends who made this chocolate banana pie with their kids and for their kids. In both cases – more than approved.
Making the pie
This chocolate banana pie is incredibly easy to make. You will first need to make the oat and banana crust by simply mixing ground oats, bananas, coconut oil and water. The crust is then baked in the oven for about twenty-five minutes.
While the baked crust is cooling down to room temperature, you can assemble the chocolate banana cream by blending all of the soft ingredients into a smooth mixture. Then, the cream is poured on top of the crust, and the cake needs to be set in the fridge until the cream is thick enough to be sliced.
Equipment needed
- Making the cake crust – I like to use a simple food processor to grind the rolled oats for the crust. When I don’t have a food processor on hand, I use a coffee grinder or a simple smoothie maker. Rolled oats are quite soft and undemanding, so anything that can grind them will work.
- The chocolate banana cream is also easy to make even without a high-speed blender. You and use a smoothie maker, a sick mixer or any piece of kitchen equipment that will blend all the soft ingredients into a homogeneous mixture.
Chocolate Banana Pie
An easy recipe for a delicious chocolate banana cream pie that is naturally vegan, gluten-free and nut-free. It is really quick to assemble and works without any fancy kitchen equipment.
Ingredients
- 4 ripe bananas (medium size - about 120 g or 4.2 oz each)
- 300 g oatmeal/rolled oats (10.5 oz)
- 400 ml full-fat coconut milk (13.5 fl oz)
- 100 g cacao paste (3.5 oz)
- 80 g coconut oil (6 tbsp, 2.8 oz)
- ~ 5 tbsp maple syrup or agave nectar
Instructions
Blend two bananas, one tablespoon of coconut oil, 70 ml of water and 1-2 tbsp agave nectar into a homogeneous mixture.
Grind the oatmeal, but not too finely.
Mix the ground oatmeal and banana mixture and let it sit for at least five minutes so that the oats absorb some water.
Put the batter into a cake mould and shape it with your hands (press it into the mould and form the edges).
Bake it at 180°C for 25 minutes and let it cool down a bit after you take it out of the oven.
In the meantime, you can make the cream - melt the cacao mass and five tablespoons of coconut oil over a double boiler and blend them with two bananas, coconut milk and some agave nectar (up to your taste).
Pour the cream inside the oatmeal crust and let it cool down in the fridge for at least a couple of hours to thicken.
Notes
The amount of four medium bananas equals about two cups of mashed bananas.
Cacao paste is 100% cacao beans. f you replace it with dark chocolate, try to find a dark choc that has 85% or more cacao to get the result that has a similar amount of sweetness and rich chocolate flavour.
