Creamy, custardy, vanilla filling, sandwiched between a layer of fresh bananas, nestled on top of a lightly sweetened crust. Healthy Mini Banana Cream Pies are the perfect combination of fruit, protein, and a satisfying dessert. These little delights will leave you licking your fingers and fighting for seconds.
It was another busy week and a great weekend around here! Yesterday was a mellow day filled with family, fun, and even homemade sushi for a little date night in. Today, we went with our friends to the Selfridge Air Show, featuring the Blue Angels! The boys loved seeing all of their tricks in the sky. Check out a few of our favorite pictures 🙂
Speaking of favorites, if you ask Andrew his idea of the perfect dessert, he won’t hesitate to say, “banana cream pie”. When I first discovered this, I was shocked! When I think of dessert, I tend to think of MY favorite dessert, chocolate cake and ice cream. (I guess that’s two, but then again, how could you have chocolate cake without a massive scoop of vanilla ice cream? ;)) Ok, back to Andrew’s dessert. Let’s talk banana cream pie.
It took me awhile to get over the fact that anyone would want to have bananas with their dessert. Over the years with Andrew, I have sampled a variety of banana cream pies from different restaurants and bakeries. A few years ago, I decided to take my own crack at it, and I made Andrew a banana cream pie for his birthday. I used a recipe from America’s Test Kitchen that was fairly involved, but well worth the effort. I couldn’t believe how much I liked it! All of the other banana cream pies that I had ever tasted didn’t even compare to this one. I loved the purity of the creamy, vanilla custard, with just a subtle layer of bananas. As much of a die hard chocolate lover that I am, I will confess that the whole banana cream pie idea has really grown on me. I’m still a chocolate lover at heart, but over time, I’ve started to develop my own special appreciation for this dessert.
There’s just one problem, though. When I hear the word “banana”, of course my mind first thinks, “fruit, healthy, good”, or something like that. But let’s be honest, that usually isn’t the case with your typical banana cream pie. Such a bummer! Especially, since I have such a new found appreciation for them. Well, let me introduce you to these Healthy Mini Banana Cream Pies! These little guys pack a big punch both nutritionally AND on the taste front.
I used the recipe from America’s Test Kitchen as my inspiration, and from there, created a whole new, and even better banana cream pie. It’s easier, it’s creamier, it’s healthier! Everything we love about banana cream pie, rolled into a cute, mini, delectable little square. (Incase you’re wondering which pan I used for these, it’s the Wilton Brownie Bar Pan. I just got it and have been having a lot of fun with it lately!)
This is one banana cream recipe that will live up to it’s name and add some fruit (and protein) to your day, without weighing you down! These Healthy Mini Banana Cream Pies are satisfying enough for a birthday celebration, yet healthy enough for breakfast!!!
Ingredients
- 10 dates
- 1/4 cup warm water
- 1 cup oat flour
- 1 cup almond meal
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup plus 1 tablespoon milk
- 8 dates
- 1 cup milk
- 4 egg whites (1/2 cup whites)
- 1 cup milk
- 1/2 cup (2 percent) evaporated milk
- 1/4 cup cornstarch
- 2 tablespoons agave
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 bananas (not too ripe, just yellow, but still firm), sliced about 1/4" thick
- Almond meal or Cookie Dough Crumble to garnish
- 3/4 cup oat flour
- 3/4 cup almond flour
- 1/2 teaspoon salt
- 2 tablespoons natural peanut butter
- 2 tablespoons almond butter
- 1/4 cup skim milk
- 2 tablespoons honey
- 2 tablespoons agave
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Combine dates and 1/4 cup water in a blender or food processor and blend until mostly smooth. Then add oat flour, almond meal, vanilla, salt, and milk (add an additional tablespoon of milk if necessary), and blend until completely smooth, scraping down the sides as needed. Scrape crust batter into a small bowl, and scoop 2 tablespoons into each tin of a mini square brownie bar pan, coated generously with non-stick cooking spray. Once batter is evenly distributed, spray the top of each crust with cooking spray and using two fingers, gently press down, and spread batter into an even layer to cover the bottom of each tin. Wipe off excess spray from top of pan with a paper towel.(Use 1 tablespoon crust for a mini cake pan or a regular sized muffin tin.)
- Bake crusts for 14-15 minutes (10 minutes for 1 tablespoon), until crust is set, and edges just begin to turn golden brown. Remove from oven, and place on stove top or wire rack to cool.
- Add dates and 1 cup milk to blender or food processor, and blend until completely smooth. Scraping down the sides as needed. Pour mixture into a large sauce pan, and add egg whites, remaining 1 cup milk, evaporated milk, cornstarch, agave, and salt to the sauce pan, and whisk together. Heat mixture over medium heat, stirring almost constantly until mixture comes to a boil, making sure to reach the edges of the pan- you don't want scrambled eggs. Allow mixture to continue boiling for 1 minute while stirring constantly- mixture will become very thick. Remove pan from heat and whisk in vanilla. Pour filling mixture into a heat-safe bowl, and lay a piece of plastic wrap directly on top of the pudding. Allow filling to cool slightly, until still warm but not hot, for about 30 minutes.
- When filling has cooled, scoop a small layer over each crust, and use the back of a small spoon to spread evenly, then top with 3 to 4 banana slices layered over the filling. Then top the banana layer with an even amount of the remaining filling. (If desired, add 1 to 2 tablespoons of warm Cookie Dough Crumble on top of the last layer of filling, and gently press the crumble into the filling.) Place plastic wrap directly over mini pies, and refrigerate until set, at least 4 hours or overnight. Garnish with additional crumble or a dusting of almond meal before serving.
- In a medium microwave safe bowl, combine oat flour, almond flour and salt and whisk together. Then add the peanut and almond butter, milk, honey, agave, and vanilla, and mix together until thick and smooth. Microwave for 3 to 4 minutes until dough starts to puff up and look slightly cooked on top. Let cool, then break up slightly. (Remaining crumble can be placed in an airtight container in the freezer, and crumbled on top of pies immediately before serving.)
Notes
For healthy mini vanilla cream pies, omit sliced banana. This recipe works well with both skim and whole milk- whole milk will give it a slightly creamier consistency, but the difference is minimal.
Copyright © 2014 Elizabeth’s Home LLC
This recipe became one of my very very favorite desserts while I was pregnant with Charlie. I created this recipe months ago, practically in the dead of winter. However, when you’re pregnant, all bets are off as to which season is the ideal time to make frozen yogurt. Just because the snow was piled high outside, that didn’t stop me from creating a fun treat to fulfill a major chocolate peanut butter craving. The “mix-in” idea of this recipe reminds me of the summer before our wedding. There was a great little ice cream place, 
When it comes to eating a bit on the healthier side, chocolate cupcakes are probably the farthest thing from that thought. A few months ago I had an idea to try and come up with a healthy solution to James’ request for “chocolate cupcakes for my birthday!”. I figured that starting well in advance would allow me to perfect them enough before the big day, and incase my idea was a total bust, I’d still have time to do something else. Well, I am super excited to say that since these were such a HUGE SUCESS, we have made quite a few batches over the last couple of months. I even made these again as a surprise birthday dessert for a special friend, and she raved about them!