I was on a bit of a pie kick a few weeks ago. As you will recall, I posted a recipe for a Chocolate Cherry Pie <——– click link here to get it. Well, as I was making this beautiful pie, another recipe came to mind. I should put bananas in the crust. My wonderful husband loves banana. He also really liked a banoffee pie I made once for the frat house. So let’s put some caramel in there somehow. Some chocolate. Maybe add some espresso for fun. Add more bananas. More caramel. And some whipped cream to keep it refreshing.
This was DELICIOUS. The caramel cream is where it’s at. And the espresso in the chocolate was enough that you are wondering about all the flavors you’re getting. It was a big hit and my husband loved them, which is the most important thing. Said they were one of the best things and although he is complimentary, he is also honest with my baking because he worked in a kitchen for 15 years and knows to be truthful so I can make the food better.
Stick around tomorrow I will be posting something savory: Taco Meatloaf, which has been a hit a few times around here.
Gluten-Free Caramel Espresso Banana Pie
Banana Pie Crust:
- 3/4 cup almond flour
- 3/4 cup tapioca flour
- 1/2 cup unsweetened banana chips, pulverized
- 1 egg
- 1/2 cup butter, cold and cubed or Spectrum Shortening
- 2 tsp honey
- 1/2 tsp salt
- 1/2 cup maple sugar
- 1/2 cup coconut sugar
- 4 cups coconut milk
- 1/3 cup tapioca flour
- 2 tsp vanilla
- 1/4 tsp salt
Chocolate Espresso Ganache:
- 1/2 cup coconut cream (coconut milk refrigerated overnight)
- 2/3 cup Enjoy Life Chocolate
- 1 tsp espresso
Also: 1-2 Bananas, Whipped Topping (can make with Coconut Milk), and Caramel (I like Urban Poser’s recipe)
Let’s Make it Happen: Pulse all the crust ingredients in a food processor to form a ball. Wrap and refrigerate for 30 minutes. Roll and pat into a pie or tart pan (I used mini tart shells). Poke with holes. Bake for 15-20 minutes. Cool.
Caramel Cream: whisk 1/2 cup milk with the tapioca, set aside. Melt the sugars on the stove on a medium/high heat. Remove from the heat and pour in the remaining 3 1/2 cups of coconut milk. Return to the stove on a medium heat. Boil for a few minutes. Whisk in the milk/tapioca blend, vanilla and salt. Cook until thick. Remove from heat. Pour into a bowl. Place that bowl over a bowl of ice for an hour.
Chocolate Espresso Ganache: Heat coconut cream and espresso to boil. Pour over chocolate chips. Seal with wrap, leave for 5 minutes. Whisk and allow to cool and thicken a bit.
Assembly: Slice banana into the bottom of the tart. Layer on the caramel cream. Spoon on the ganache, spread with an angled spatula. Pipe on whipped cream. Drizzle with some caramel and you are set!!
Eat and Enjoy!