Mini Banana Pies for One really does not fully describe this tasty dessert.
This is really a banana filled cup with a coconut cream topping.
Mini Banana Pies for One
This is a really creative dessert that reminds me of mini banana cream pies.
I should also add that this is a gluten free and vegan dessert recipe!
Did you try my Banana Nut and Oatmeal Cookie recipe?
That is another vegan and gluten free recipe idea that features bananas.
Both recipes feature bananas however, this one is a pie.
Confused about which vegan milk is the best to use in your recipe?
Here is what you need to know about choosing the right vegan milk.
People ask if coconut cream pie vegan.
Let me first say that this is really both a coconut cream pie and a banana cream pie.
Perhaps, it is a bit of both since both bananas and coconut cream are in this recipe.
I should also clarify that you can call the crust a cup as well.
This coconut cream, banana pie, and cup has all vegan ingredients.
As long as you follow the directions and the ingredient list, yours will be vegan too!
This recipe is especially for anyone asking what can I make with mashed bananas.
The good news about mashed bananas in this recipe is that the older the banana, the better it mashes.
I find that recipes such as this one are a great way to use up those older bananas.
This recipe calls for two bananas.
The first banana is used to add structure and flavor to the cups or crust. A second banana is the basis for the filling that goes into the crust or cup.
Mini Banana Pies for One
Tips for making this easy vegan banana pie.
There are two bananas used in this recipe and they both will need to be mashed but, separately. Using an older yet, softer banana will make mashing easier for you.
Here are some more great tips for you.
- To mold the pie, you should use a muffin pan to get the individual sizes. I think it is easiest to use a regular or large size muffin pan rather than a mini sized.
- Using muffin liners or parchment paper is one way to easily remove these pie from the muffin pan. Another option is to use a silicon muffin pan.
- Feel free to personalize these pies by adding a topping. I like chopped nuts or granola. Shaved chocolate is another nice idea for a topping.
People ask can you whip coconut cream without chilling.
Normally, it is a good idea to chill the coconut cream if you intend to whip it up for a topping.
Coconut cream is a nearly perfect alternative to whipping cream because it looks, tastes, and peaks similarly.
In this recipe, the coconut cream is chilled for another reason.
Yes, you can choose to whip up your cold coconut cream to make a whipped topping.
However, the coconut cream is chilled because it is used to top the warm mini pies and you want to avoid melting your dessert before you get to serve it.
Mini Banana Pies- Vegan and Delicious!
How to store mini banana pies.
I suggest that you store the leftovers without the topping and then top them upon serving.
If properly stored, the leftovers should keep for up to a few days.
By the way, while you are here you may also be interested in these ideas.
- Vegan Chocolate Chip Cookies.
- No Bake Vegan Coconut Bars.
- Easy Meatless Lasagna
- Vegan Oatmeal Cookies made with dates.
- Easiest Greek Salad in Vinaigrette Dressing.
- How to Make Fire Roasted Tomatoes.
- Kale and Quinoa Caesar Salad.
- Mediterranean Style Green Bean Salad.
- Classic Eggplant Caponata.
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Mini Banana Pies
Mini Banana Pies for One
This is a three part recipe for mini individual pies.
There is a crust or cup, a filling and a topping.
This recipe calls for two bananas.
The bananas will be used in two different parts of this recipe.
Since the bananas will need to be mashed, using really ripe ones will work best.
Ingredients needed to make vegan Mini Banana Pies for One
- Banana- 1 ripe (filling)
- Dark Chocolate Chips– Âľ cup (vegan unsweetened preferred)
- Gluten Free Flour– 1 ½ cup. You can alternatively use 1 ½ cups rice flour + 2 tablespoons of tapioca starch.
- Baking Powder– ½ teaspoon.
- Banana- 1 really ripe (cup/crust).
- Coconut Oil– ÂĽ cup.
- Maple Syrup– 2 tablespoons.
- Vanilla Extract– 1 teaspoon.
- Coconut Cream– 1 cup, chilled overnight.
- Maple Syrup– 1 tablespoon.
- Vanilla Extract– ½ teaspoon. This is for the topping.
How to make this easy banana pie.
- Start by making the filling since it will need to be refrigerated. In a small bowl, mash the first banana. Then, in a microwave safe bowl, melt the chocolate. It should take about a minute, stopping to stir every 15 seconds as needed. Mix that melted chocolate into the bowl with the mashed banana and refrigerate while you work on the rest of the pies.
- To make the pie cup or crust, first prep your muffin pan for nonstick (liners or parchment work well). Preheat the oven to 350.
- Use a fork or whisk to mix together the gluten free flour and the baking powder in a medium sized bowl. In another mixing bowl, mash the second banana. Then stir in the coconut oil, maple syrup, and vanilla extract into the banana until smooth.
- For the next step we will add the flour mixture to the bowl with the second banana mixed with other ingredients. To do so, add about a half of a cup at a time stirring between additions. When you add the last half cup your mixture will be dryer and resemble a crust. At this point you can press the mixture into the prepared muffin cups. Leave about a half inch from the top of the individual cups for growth while baking.
- Take the chocolate filling that you you placed in the refrigerator in the first part of this recipe and fill the cups with it, using a tablespoon to fill the cups. Bake the cups for 18-20 minutes or until the crust is golden brown.
- For the topping, prepare the coconut cream by mixing the coconut cream ingredients with an electric mixer until smooth. Place it in the fridge until you are ready to serve the pies.
- Serve the banana pie cups warm with the chilled coconut cream on top. The coconut cream will melt immediately when in contact with the warm cups, so I like to add extra chilled cream to the side.
Also, top as desired with nuts or other optional items.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Mini Banana Pies for One, a delicious homemade vegan and gluten free dessert recipe idea that is perfect for eating alone or sharing.
Mini Banana Pies for One
Ingredients
- Banana- 1 ripe filling
- Dark Chocolate Chips– ¾ cup vegan unsweetened preferred
- Gluten Free Flour– 1 ½ cup.
- Baking Powder– ½ teaspoon.
- Banana- 1 really ripe cup/crust.
- Coconut Oil– ¼ cup.
- Maple Syrup– 2 tablespoons.
- Vanilla Extract– 1 teaspoon.
- Coconut Cream– 1 cup chilled overnight.
- Maple Syrup– 1 tablespoon.
- Vanilla Extract– ½ teaspoon.
Instructions
- Start by making the filling since it will need to be refrigerated. In a small bowl, mash the first banana. Then, in a microwave safe bowl, melt the chocolate. It should take about a minute, stopping to stir every 15 seconds as needed. Mix that melted chocolate into the bowl with the mashed banana and refrigerate while you work on the rest of the pies.
- To make the pie cup or crust, first prep your muffin pan for nonstick (liners or parchment work well). Preheat the oven to 350.
- Use a fork or whisk to mix together the gluten free flour and the baking powder in a medium sized bowl. In another mixing bowl, mash the second banana. Then stir in the coconut oil, maple syrup, and vanilla extract into the banana until smooth.
- For the next step we will add the flour mixture to the bowl with the second banana mixed with other ingredients. To do so, add about a half of a cup at a time stirring between additions. When you add the last half cup your mixture will be dryer and resemble a crust. At this point you can press the mixture into the prepared muffin cups. Leave about a half inch from the top of the individual cups for growth while baking.
- Take the chocolate filling that you you placed in the refrigerator in the first part of this recipe and fill the cups with it, using a tablespoon to fill the cups. Bake the cups for 18-20 minutes or until the crust is golden brown.
- For the topping, prepare the coconut cream by mixing the coconut cream ingredients with an electric mixer until smooth. Place it in the fridge until you are ready to serve the pies.
- Serve the banana pie cups warm with the chilled coconut cream on top. The coconut cream will melt immediately when in contact with the warm cups, so I like to add extra chilled cream to the side.
Also, top as desired with nuts or other optional items.
Recipe Notes
There is a crust or cup, a filling and a topping. This recipe calls for two bananas. The bananas will be used in two different parts of this recipe.
Since the bananas will need to be mashed, using really ripe ones will work best.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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