Paleo Banana Cream Pie in a Pan

A couple weeks ago we were making our family meal plan for the upcoming week and everyone got to pick a dinner and a dessert for that week. Gavin picked Banana Cream Pie and he knows I will turn just about everything to Paleo. So, that’s just what I did! I made it TWICE in one week! It was heavenly! The first time I made it, I was all out of vanilla so I used a splash of lemon extract. That was really good too. It gave it a really bright flavor which mixed well the banana! So, lets get to it!

Ingredients

Crust

• 1 1/2 cups almond flour
• 1/4 cup honey
• 2 tablespoons almond butter (or any other seed or nut butter)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla OR lemon extract
• dash of sea salt

Filling/Topping

• 1 can full fat coconut milk left in the fridge overnight. (Only use the cream on the top part of the can. Do not use the water for this recipe. I save the water and use it in my smoothies!)
• 1 banana, mashed
• 1 tablespoon maple syrup
• 1 teaspoon vanilla or lemon extract
• 1 banana for topping

Combine all crust ingredients in a bowl and use a fork to work it all into a crust like crumble texture. Press crust evenly into the bottom of a bread pan or a small square 5×5 or 6×6 pan.

Mix together the coconut cream, mashed banana, syrup and vanilla until all ingredients are combined. Spread topping evenly over crust. Cut a banana into slices and place on top of the topping. Place dish in the freezer for one hour, then move it to the fridge. Cut into squares and LOVE IT!