This banana cream pie is a sugar-free, vegan dessert, high in fibers and with a delicious banana cream and cinnamon crusted apples topping.
I love desserts that are easy to make. I was never good at baking and I don’t think I’ll get any better. I just don’t have enough patience.
I craved for something sweet and decided to make this banana cream pie. I don’t know where I got the idea to make a banana cream, it just popped up in my head. I’m glad I did it, it was delicious! I made this recipe twice so far, first time with apples and the second time I used pears. It was great in both cases!
I almost forgot to mention, this is refined SUGAR-FREE! Yes! I just sprinkled some sugar on top at the end just so it would look good in the photos, but it is not necessary, as it is already sweet enough. Also, I tried to make the dough as healthy and high in fibers as possible. The pumpkin seeds were amazing!
Hope you’ll give this banana cream pie a try. Let me know how it was!
Banana Cream Pie with Cinnamon Crusted Apples
This banana cream pie is a sugar-free, vegan dessert, high in fibers and with a delicious banana cream and cinnamon crusted apples topping.
Ingredients
- 2 apples, cubed
- 4 bananas
- 120g (1 cup) rye flour
- 1 egg, or flax meal - 3 Tbsps ground flax seeds mixed with 3 Tbsps water
- 80ml (⅓ cup) grapeseed oil, maybe less, maybe more... you’ll have to check the dough consistency
- 35g (⅓ cup) granola
- 4 Tbsps raw pumpkin seeds
- 1 ½ Tbsp corn starch
- 2 Tbsp cinnamon
- 1 tsp rum extract
- ½ tsp vanilla extract
- 50g (⅓ cup) raisins
- stevia extract, optional – you can skip this, the recipe is just as good without any sweetener, the bananas have enough sweetness
Instructions
- For the dough:
- In a large bowl add rye flour, granola, 1 tbsp cinnamon, 1 tsp rum extract, stevia extract (optional), pumpkin seeds, grapeseed oil and 1 egg or flax meal*. Using your hands start mixing the dough.
- The right consistency is when it is easy to handle and not too sticky. If it is too sticky add more flour; also if it’s too dry, add some oil.
- Cover a cake form with some parchment paper the add the dough and start pressing with your hands. This pie has a more rustic feel so don’t worry it doesn’t have to be perfect.
- For the filling:
- Add the sliced bananas, corn starch and vanilla extract in the blender. Blend until smooth.
- Pour the banana cream in the cake form. Add cubed apples. Spread them evenly in the pie. Sprinkle with cinnamon and bake at 375ºF (190ºC) for about 45 minutes.
Notes
*How to make flaxmeal: Grind the flax seeds in a blender. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg.
Nutrition Information
Yield
8Amount Per Serving Calories 318Total Fat 14.5gCarbohydrates 40.4gProtein 6.4g
Craving apple desserts? Check out these Upside-Down Vegetarian Apple and Cinnamon Pie, and Mini Apple and Cinnamon Rolls.
Anne K.
Thursday 19th of July 2018
I simply love this pie! It has become one of my favorite and my daughter loves it too, she keeps asking me to make it over and over again! <3
Ruxandra Micu
Thursday 18th of October 2018
Thank you! :) Glad you liked the recipe!
Frigioi Elena
Saturday 14th of December 2013
Cred ca e buna ,cu siguranta o sa incerc sa o fac.
Ruxandra
Friday 20th of December 2013
Sper sa iti placa! Mie imi place foarte mult crema de banane si blatul e crocant si aromat :)
Andrejia
Saturday 9th of November 2013
Buna Ruxandra,
Multumsc frumos pentru raspuns. Uite ca am gresit, am taiat tarta imediat ce am scos-o din cuptor (I was eager and it smelled delicious!). Am folosit ou (de tara) si in rest nu am mai inlocuit niciun ingredient.
Ce inseamna graba. Nici nu am mai citit toate instructiunile. Merci!
Ruxandra
Sunday 10th of November 2013
Pai cred ca de la asta e, ca asa patesc si eu cu mai toate deserturile pe care le fac :)) Cu greu ma opresc sa nu le scot din forma si sa le fac poza imediat. Trebuie sa le lasi sa se raceasca un pic, nu de tot, cat sa iasa usor din forma si sa se taie cu usurinta.
Andrejia
Friday 8th of November 2013
Lovely, lovely, lovely! O perioada, cel putin, de pe blogul tau o sa gatesc, nu de alta, dar imi place ca spui ca n-ai rabdare. Si eu sunt si nerabdatoare si vreau sa stau cat mai putin in bucatarie.
Referitor la prajitura asta, excelenta, by all means, am o problema cu aluatul. Se sfarama foarte tare, adica mananc prajitura cu lingurita. Ce-i drept, nu am pus semintele de dovleac, insa la cat de sfaramicios este, nu cred ca ar face o asa mare diferenta. Cand il pun la copt este complet altfel, adica e o pasta ok care ar trebui sa tina, insa nu se incheaga.
Vreo solutie? Am incercat sa pun mai mult ulei, nu merge (am facut de doua ori tarta).
Merci.
Ruxandra
Friday 8th of November 2013
Buna Andreea!
Ma bucur tare mult ca iti plac retetele mele :D Prajitura asta e una din preferatele mele si am facut-o deja de vreo 5-6 ori. Prima oara mi-a iesit aluatul cam tare (insa nu sfaramicios) si am modificat un pic reteta. Reteta postata este cea modificata ca sa iasa si aluatul bun. Ai folosit varianta vegana sau cu ou? Am o prietena care a facut si ea reteta de cateva ori, in ambele variante si nu au fost probleme. Nu are cum sa fie de la lipsa semintelor de dovleac, alea sunt doar pt un plus de aroma.
Ca sa imi dau seama ce nu a mers cum trebuie, raspunde-mi de rog la urmatoarele intrebari: 1. Ai incercat varianta vegana sau cu ou? 2. Ai inlocuit vreun ingredient? Daca da, care? 3. Ai lasat prajitura sa se raceasca putin ianinte de a o taia?
Sper sa te pot ajuta si sa imi dau seama de ce ti-a iesit asa :)
Cu drag, Ruxandra