By: Erica Lovelace
Recipe adopted from Hummingbird High
Bananas and chocolate are a classic combination, and this delicious pie brings vitamins, minerals, fiber, amino acids, and clean plant protein into the mix. Fermented bananas make this sweet treat a gut-friendly food.
Ingredients for Banana Cream filling:
- 3 ripe bananas*
- 1 cup of heavy cream
- 1 cup of milk
- 1 cup of granulated sugar or substitute coconut sugar, plus 2 tablespoons for the whipped cream mixture
- 3 tablespoons of cornstarch
- 2 tablespoon of unflavored gelatin powder
- ½ teaspoon of kosher salt
- 3 egg yolks
- 2 tablespoons of water
- 3 tablespoons of unsalted butter
- ½ teaspoon of yellow food coloring (optional)
*Please note: this recipe calls for REALLY ripe bananas. I let my bananas nearly go black on my countertop and then store them in a clean container in my fridge for an additional 3 days to get the most caramelized banana flavor.
Ingredients for Chocolate Chocho crust:
- ½ cup of Mikuna Superfood Chocho (Cacao)
- ½ cup of cocoa powder
- 1 package of regular Graham crackers
- ½ cup (8 tablespoons) of melted butter or plant-based butter of choice
- 1 teaspoon of salt
- 2 tablespoons of sugar or substitute coconut sugar
Instructions for the crust:
- Pulse the Mikuna Superfood Chocho Cacao, cocoa powder, graham crackers, salt, sugar and melted butter until it forms loose crumbs that stick together if you press between your fingers.
- Coat your pie pan with baking spray. Load the crumbs into the pan and press them to the edge of the pan in an even layer.
- Bake at 350 degrees for 15-20 minutes. Remove from oven and completely cool.
Instructions for the filling:
- Blend the bananas and milk together into a homogenous mixture. Then, add the sugar, eggs (one at a time), salt, and cornstarch.
- Heat the mixture in a saucepan over medium low heat. Bring to a boil and, once it’s at boiling point, continue to whisk vigorously for about 2 minutes to fully cook out the starch. It should be as thick as glue. You’re just doing this to cook the egg yolks and the starch out.
- With the two tablespoons of water, bloom the gelatin on the top of the water and let sit for 10 minutes.
- Add the cooked mixture, bloomed gelatin and food coloring back into the blender. Blend to distribute the gelatin and place into a container to completely cool. This can even wait to cool overnight alongside the crust as long as it’s covered to prevent becoming stale.
- When you’re ready to assemble the pie, whip heavy cream together with the remaining two tablespoons of sugar.
- Gently fold in the whipped cream to the pie filling mixture. Return this to the pie shell and let set in the fridge for at least 2 hours, if not overnight.
- Slice and enjoy!