Wash out your mason jars, as here comes yet another use for those versatile suckers. And this one’s particularly tasty…
There’s a great local restaurant that’s not terribly far from our house (which is saying a lot when you live in a canyon that just comes up as a green patch on Google Maps), called Peddler’s Fork. I love this place not just because it’s close and convenient to us, but also because of its creative menu that offers a little something for everyone. With lots of organic selections, they have a great array of really unique salads that I’m personally crazy about, and a savory quinoa cake that makes my eyes roll back in my head every time I have a bite. For my mister, there’s flatbreads and great beers on tap, as well as plenty of innovative desserts on hand to satisfy his sweet tooth. For the past couple of weeks, he’s ordered this little banana cream pie, which comes in a pint-size mason cup. It’s the cutest thing: layered with wafer cookies, chocolate, whipped cream, and bananas, and just the right size. Brilliant idea as it may be, I’ve been increasingly jealous, because I don’t do dairy and therefore lost out big-time on this one. So, I decided to make my own version … and superfooded it up while I was at it. I think the only thing mine has in common with the original is the bananas themselves, but having now made it 3 times in the past month alone, I think it’s safe to say I’m not missing out on anything. I can’t wait to make some variations on this recipe that feature the bounty of summer fruit that’s heading our way.
Pint-size Banana Cream Pie
Great to serve at parties or just as a special treat, these mason-jar “pies” can be made a day ahead of time and stored in the refrigerator until ready to serve.
Makes 4 pint-size “pies” / 4 servings
1 cup pecans
1/3 cup medjool dates, pitted (about 5-6 large)
2 tablespoons coconut sugar
2 tablespoons lucuma powder
1 tablespoon chia seeds
1 tablespoon rum
1/4 teaspoon sea salt
½ cup chocolate sauce, store-bought or homemade
4 bananas, sliced thin
1/2 cup coconut whip*
Preheat the oven to 400° F. Spread the pecans into a pie plate, and bake for 5 minutes, until fragrant and lightly toasted. Let cool for a moment, then add to a food processor and chop coarsely. Add the dates, coconut sugar, lucuma powder, chia seeds, rum, and salt, and process to form a crumble, leaving a little texture from the dates and nuts.
To assemble, use 4 pint-size mason jars, or pint-size glasses. Place a small spoonful of chocolate sauce at the bottom of each glass, followed by a generous sprinkle of pecan crumble, a few slices of banana, and a spoonful of coconut whip. Repeat the process 2-3 more times in each glass to form several layers, topping off each jar with a dollop of whip and a drizzle of chocolate. Chill a minimum of 30 minutes, up to a full day, before serving.
*You can use coconut or rice milk whipped cream, but for best results, use freshly made coconut whip, as detailed here.
