My kids absolutely adore bananas, and honestly, who doesn’t love a little creamy indulgence? I remember making these on a lazy Sunday afternoon when we had some friends over. Just a bit of chopping, blending, and freezing, and voila! A refreshing treat that everyone enjoyed, including our non-vegan friends, which was a lovely surprise. They were shocked when I told them how simple and healthy these treats were!
What I love most about this recipe is how adaptable it is. You can customize it to fit your family’s taste preferences or even switch it up for different occasions. Plus, they look so cute when served, making them perfect for parties or family gatherings. So, if you’re looking for a no-fuss dessert that brings smiles to the dinner table, you’ve come to the right place. Let’s dive into the easy steps to making this delightful treat!
How to Make No-Bake Mini Banana Cream Pies
Ingredients
- 3/4 cup pitted medjool dates
- 1/3 cup shredded coconut
- 1/2 cup rolled oats
- 1/8 cup plant-based milk (adjust if needed)
- 1 and 1/2 very ripe bananas
- 2 scoops protein powder (banana or vanilla flavor)
- 1 teaspoon pure vanilla extract
- 1/4 cup non-dairy milk
- 1 cup vegan whipped cream
Directions
Start by combining the dates, rolled oats, and shredded coconut in a food processor. Pulse until the mixture forms a thick, sticky consistency.
Next, line muffin cups with parchment paper and evenly press the mixture into the bottom of each cup to form a solid base.
In the same food processor, blend the ripe bananas with the protein powder, vanilla, and non-dairy milk until you achieve a smooth, creamy filling.
Carefully pour the banana mixture over the bases, filling each cup to the brim.
Freeze these mini pies for several hours, or until they are solid. When ready to serve, add a dollop of vegan whipped cream on top.
Storing Suggestion
Keep the mini banana cream pies stored in an airtight container in the freezer. They’ll stay fresh and delicious for up to two weeks. For the best texture, let them thaw for a few minutes before indulging.
Cooking Tips
If you’re out of medjool dates, you can substitute with other sticky dried fruits like figs or prunes. Also, feel free to adjust the sweetness by adding a bit of maple syrup or agave if the mixture isn’t sweet enough for your liking.
Serving Suggestions
These mini pies are delightful on their own, but you could dress them up with fresh fruit, perhaps some sliced strawberries or a drizzle of chocolate sauce. They also pair perfectly with a cup of coffee or a warm herbal tea.
Ingredient Substitutions
You can easily replace the rolled oats with almond flour for a nutty flavor, or use coconut sugar instead of dates for a different sweetness profile. Non-dairy milk can be swapped with soy or oat milk depending on your dietary preferences.
Seasonal Variations
In the summer, consider using fresh strawberries or peaches in place of bananas for a fruity twist. A fall version could include spices like cinnamon and nutmeg, along with pumpkin puree for a seasonal flare!
Allergen Information
This recipe is naturally gluten-free and dairy-free, making it accessible for many diets. If you have nut allergies, be sure to choose nut-free protein powder, and use coconut-based whipped cream instead of any alternatives that might contain nuts.
FAQ
Can I make these mini pies without a food processor?
Yes, you can make these mini banana cream pies without a food processor! Simply chop the dates finely and mix the crust ingredients by hand. A pastry cutter or fork can help combine the ingredients, but it will require a bit more effort.
How long do these mini pies last in the freezer?
These mini banana cream pies can last in the freezer for up to two weeks when stored properly in an airtight container. Just remember to let them thaw for a few minutes before serving to get the best texture!
Can I use frozen bananas for the filling?
Absolutely! Just thaw the frozen bananas before blending, and they’ll work well in the filling. This can be a great way to use up ripe bananas that might be going brown.
What can I substitute for vegan whipped cream?
If you need a substitute for vegan whipped cream, you can try making your own using coconut cream. Just chill a can of coconut milk, scoop out the thick top layer, and whip until fluffy!
Is this recipe suitable for children?
Yes, this recipe is excellent for children! It’s made with wholesome ingredients and provides a good source of nutrition. Just keep an eye on the servings, as they can be a bit too appealing!
Can I add other fruits to the filling?
Certainly! You can mix in or replace the bananas with other fruits like mango or berries according to your preference, just remember to adjust the sweetness accordingly!
No-Bake Mini Banana Cream Pies
Ingredients
- 3/4 cup pitted medjool dates
- 1/3 cup shredded coconut
- 1/2 cup rolled oats
- 1/8 cup plant-based milk adjust if too dry
- 1 and 1/2 very ripe bananas
- 2 scoops protein powder banana or vanilla flavor
- 1 teaspoon pure vanilla extract
- 1/4 cup non-dairy milk
- 1 cup vegan whipped cream
Instructions
- Place dates, oats, and coconut into a food processor, blending until you reach a thick, grainy consistency. Ensure the ingredients are well combined and sticky.
- Press the mixture into parchment-lined muffin cups, forming the base.
- In the same processor, blend the bananas, protein powder, vanilla, and non-dairy milk until smooth and creamy.
- Evenly distribute this filling over the prepared base, filling each cup to the top.
- Freeze for a few hours until set, then add whipped cream on top.
- Store the pies in an airtight container in the freezer. Thaw slightly before serving for the best texture.
