Gimme Two Slices:
Banana Cream Pie Recipe
By Dr. Ben
you can use a go-to healthy dessert recipe for any occasion, you have
to give this banana cream pie a try. Not only is it mouthwateringly
good, it's super simple to put together - all you need are ripe bananas,
a bit of maple syrup, and some unroasted, unsalted almonds.
by peeling four to six ripe bananas.
them up in a zip lock bag or container and put them away in the freezer
to freeze overnight. Or if you do this in the morning, please note
that it typically takes about six to eight hours for bananas to freeze.
out about two cups of unroasted, unsalted almonds.
the frozen bananas into the rich and creamy filling for this pie,
I use our champion
juicer. If you have a champion juicer, this is definitely the
best way to do it. If you don't have a champion, no worries - you
can still make the filling with a good blender, as I'll describe below.
so it's clear how the champion juicer turns frozen bananas into all-natural
ice cream that's as good as and certainly far healthier than any store-bought
variety, here's a look at the blade of the champion:
is the chute and churning compartment that fits over the blade. The
flat, solid piece in the middle is where you'd normally use a similar
piece that has a stainless steel mesh that allows freshly pressed
juices to flow out. By using a solid screen, the frozen bananas will
be forced out the side end of the chute where the pulp of vegetables
and fruits is normally ejected.
to give you a view of how the solid screen is locked in:
the crust for this pie, transfer almonds to a food processor. Two
cups of almonds will make a relatively thin crust for most average-size
pie plates. If you like a bit of a thicker crust, use 2.5 or even
3 cups of almonds. If you end up making a little more crust than you
need, simply roll up the leftovers into little energy balls or cookies.
the almonds until they look something like this:
use a strong blender like a Vita-Mix,
you'll want to be careful not to over-blend, as you could end up with
almond butter, which wouldn't work as well for this crust.
with the processor running, add a touch of maple syrup in a slow drizzle.
For two cups of almonds, all you'll need is about a tablespoon of
maple syrup to bring things together. Just keep the drizzle as thin
as possible and stop as soon as the ground almonds begin to come together
like a sticky dough.
be ready to press the crust into a pie plate when your ground almonds
and maple syrup combine to look something like this:
crust to a medium size pie plate. You don't need to oil the plate,
as the natural oils from the almonds will prevent sticking when you
cut and serve this up.
your hands an extra cleaning and use the pads of your fingers to evenly
distribute the crust along the bottom and sides of the pie plate -
this is the hardest part of the entire process. If you don't like
your fingers getting a little sticky, you can try using a spatula
or wooden spoon to press down and spread the crust, though the crust
may repeatedly stick to your utensil.
if you're using a champion juicer, position it so the chute where
the pulp comes out is centered over the pie crust.
view of the setup:
the plunger of the champion juicer to feed frozen bananas into the
chute. This will require a bit of elbow grease - just apply strong
and steady downward pressure on the plunger, and keep the frozen banana
pieces flowing through this baby.
note that for best results, you want to put the chute, blade, and
plunger in the freezer for at least 15 minutes prior to making this
banana ice cream filling.
at the ice cream filling coming out:
you've filled up your crust with a generous amount of banana ice cream,
use a spatula or wooden spoon to evenly distribute the ice cream and
smooth it out.
here's what you'll be left with:
serve this up right away, when the ice cream is cold, creamy, and
you prefer your ice cream firm and somewhat hard, put the pie into
the freezer and serve an hour later. This pie stays fresh in the freezer
for several days, so you can enjoy it slice by slice over a week or
so, should it last that long.
if you don't have a champion juicer?
you take the frozen banana pieces out of the freezer, let them sit
for a bit at room temperature until they thaw out just a tad, enough
to give a little to pressure. Then, put them in a strong blender and
blend until you get something similar to the ice cream filling shown
blender isn't strong enough to turn frozen (thawed) banana pieces
into ice cream, then add just enough almond milk to get things going.
you have it down, you can create endless variations that sing with
different textures and flavors.
you can add a bit of raw
cocoa powder to the ground almonds before adding the maple syrup
to create a chocolate crust.
use soaked pecans and dates instead of almonds and maple syrup to
create a softer, chewier crust. If this sounds good to you, check
out the following recipe to see how to bring pecans and dates together:
for Healthy Energy Balls
top the pie with fresh fruit - blueberries, strawberries, raspberries,
and blackberries all look lovely with the banana ice cream as a rich
and creamy backdrop.
enjoy the flavor and richness of coconut, you can add a little coconut
oil to the crust, or sprinkle some dried
coconut on top just before serving.
a special treat, you can sprinkle some dark chocolate chips or carob
chips on top before serving.
mango season comes around, you can create mango ice cream filling
by freezing frozen mango slices and going through the same process
shown above. Ditto for most fruits, though bananas and mangoes work
best because they become naturally creamy when they are frozen and
homogenized, especially bananas.
course, you can always make just the ice cream and enjoy a truly healthy
alternative to Häagen-Daz and Ben & Jerry's.
interested in getting a champion juicer to make natural ice cream
and freshly pressed juices, you can go here: Household
and Commercial Champion Juicers.
had our household champion juicer for seven years now, and it still
want to get a super strong blender that far surpasses the performance
of the best blenders that you'll find at department stores, go here:
a strong blender rather than the champion juicer makes it easier to
flavor your natural ice creams with things like vanilla beans, cocoa
powder, and coconut butter or coconut oil. But you'll get the very
best ice cream-like consistency by using the solid plate that comes
with champion juicers.
give this recipe a try and would like to share some feedback, or have
suggestions on variations, please use the comments section below.
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