• bananas 3 large bananas, sliced
  • blanched almond flour 2 1/2 cups blanched almond flour
  • cinnamon 1/2 tsp cinnamon
  • coconut oil 1 1/2 T coconut oil , melted
  • flax egg 2 T coconut oil , melted
  • full fat coconut milk 1 flax egg (real egg works too)
  • maple syrup 2 cans of full fat coconut milk, chilled overnight
  • vanilla extract 2 T maple syrup
  • 1/2 tsp vanilla extract
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How to make it

  1. Preheat oven to 35
  2. In a
  3. food processor
  4. , combine the almond flour, coconut oil, maple syrup and flax egg. Pulse until a dough forms.
  5. Transfer dough to a greased
  6. pie plate
  7. and press out crust.
  8. Bake for 10 minutes.In a medium
  9. saute pan
  10. , on low heat, add the bananas, maple syrup, coconut oil, vanilla extract and cinnamon.
  11. Saute for a minute and then cover and let the mixture simmer for another minute.Once the bananas look cooked down a bit, remove from heat and set aside.Once the pie crust is done, transfer the banana mixture into it and place in the fridge while you make the coconut cream.Open the 2 cans of coconut milk and scoop out the fatty white part.
  12. Place it in a mixing bowl with the other coconut cream ingredients. You can reserve the remaining water for smoothies.Using the whipping attachment on your mixer, whip into a cream. This may take several minutes on various speeds.Once a cream has formed, scoop it on top of the pie and spread out.
  13. Garnish the top with more sliced bananas and place in the fridge to set. About 1 hour.