Have you ever been taunted by a “Fresh Pies” sign? I have, and like all the locals I knew it was “freshly” thawed from a box and loaded with high fructose corn syrup, trans fats, and food dye.
Still, every time I passed the sign the banana cream pie called my name, and eventually I decided to get it over with and my own wholesome version.
Being eleventy-billion months pregnant at the time, I wasn’t in the mood for anything complicated. Rich in healthy fats and natural sweeteners, the recipe below was exactly what I needed.
It takes just a few minutes to make and layers beautifully into a glass jar – I used these tulip jars, but the recipe also fits perfectly into a 4-ounce mason jar.
My kids don’t care what it looks like, but the pretty layered jars always seem to go over well when I serve this recipe to guests. I hope you love it as much as we do!
Tip: Keep Your Banana Peels
Whenever I make these banana cream pie cups I toss the banana peels in the freezer for later. They contain:
- Magnesium & potassium (which help to relax muscles)
- An amino acid that helps make serotonin (a relaxing neurotransmitter)
- Melatonin (often called the sleep hormone)
. . . so use them to make this banana tea for restful sleep.
Banana Cream Pie Cups Recipe (Gluten-Free)
Equipment
- cups
- measuring cup
- measuring spoons
Ingredients
- 2 cups whipping cream (if dairy-free, chill 2-3 cans of coconut cream and scoop off the cream at the top until you have 2 cups)
- 2 medium bananas (plus an extra few slices for garnish if desired)
- 2 tbsp maple syrup (to taste)
- 1/8 tbsp natural yellow food coloring (optional)
- ½ tsp vanilla extract (or use homemade vanilla extract)
- ¼ cup blanched almond flour
- 2 medjool dates (whole and pitted)
- ½ tsp filtered water
Instructions
Crust
- Place dates in the food processor along with the almond flour and water.
- Process on high for one minute.
- Sprinkle the contents evenly in 4 cups and press down until formed into a crust.
- Cream ToppingPlace 1 cup of cream and 1 tablespoon maple syrup in a blender and blend until thickened into whipped cream.
- Scoop out and set aside.
- Banana FillingPlace bananas, 1 cup cream, 1 tablespoon maple syrup, 1/2 teaspoon vanilla extract and several drops of natural vanilla food coloring (if using) into the blender and blend until thickened.
- Divide the filling between the four cups, then top with whipped cream.
- Can be served right away for a light, airy treat, but it becomes thicker and more delicious if chilled for a few hours before serving.
- Garnish with extra banana slices if desired.
Notes
Tried this recipe? Nutrition
More Creamy Dessert Recipes
Chocolate Pudding – Silky smooth, creamy and totally satisfying, this chocolate pudding is one of my favorite easy dessert recipes. It uses fresh avocado as the base, which sounds weird but really makes the perfect creamy base for yummy, chocolatey pudding.
Gluten-Free Lemon Bars – Tart and sweet, these lemon bars are like little squares of sunshine on a plate. They’re made with a chewy, lemon-zest infused crust that’s topped with an extra-thick layer of melt-in-your-mouth creamy lemon filling.
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Yumyumyum! This looks amazing.
About to go take a look around the rest of your blog!
Sorry, I feel the need to say SOMETHING about a link for “where to buy maple syrup” because, well, je suis à Montréal, Québec! It’s not quite as simple as tapping into the tree in the back yard, but it’s nearly so.
It just seems to be something we can take so much for granted here that the idea of needing directions for it “feel” like telling people in the tropics where to buy papayas.
Again, sorry.
(Oh God: I just realized how Canadian that sounds…)
Could this be made with coconut milk or coconut cream instead of whipping cream for a dairy free option?
I’d love to know, too!
I as well! This isn’t Paleo the way it is written.
Um…its not Paleo if it has cream in it. Paleo is dairy free :). Looks yum though.
Hello! When I tried to click on the homemade bug bars it brings me to your banana gluten free desserts instead. Just wanted to let you know 🙂
Hope ya got it squared away so I can peek at the recipe! Would love to make some. Thank you!
Oops! Sorry about that! Here’s the correct link: https://mommypotamus.com/homemade-bug-repellent-lotion-bar/
Heather, I absolutely love getting your newsletters….I love your drive and your love for natural remedies….I have tried your homemade cough recipe and loved it…Keep up the great work….
I’m thinking of making this as a pie (or in a 9X13 pan) and using a meringue instead of whipped cream. Will let you know how it turns out!
Woild you share your a gluten free banana bread that was published in one of your previous articles?
Thank you
Yep, here it is!
Hi. I’ve enjoyed your e-letters for a while now and I have made several of your recipes-food and other!
I have a quick question in relation to the banana pudding recipe, can you use frozen bananas?
Thank you!
In my experience previously frozen bananas that are thawed tend to be more watery than creamy. I haven’t tried using them in this recipe but my guess is they wouldn’t work well.
Thank you Heather for your consistency, enthusiasm and thoroughness.
I’m a retired woman in South Africa who needs to make extra cash on the side and I do use some of your recipes for that purpose. I hope that you don’t mind this.
I love what you share and have quite a few recipes of this or that saved, even though I may not
get to make it, but it often just makes so much sense that I have to keep it ♡♡♡
Once again, Thank You for You. Stay Blessed.