Mini Banana Pies for One
Mini Banana Pies for One, a delicious homemade vegan and gluten free dessert recipe idea that is perfect for eating alone or sharing.
Servings: 6
Servings: 1g
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
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.
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.
originally posted:
June 3, 2021*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Serving: 1g | Calories: 275kcal | Carbohydrates: 39g | Protein: 3g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 33mg | Fiber: 2g | Sugar: 23g
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!
Follow Me