Last updated on August 16th, 2019
This weekend, I started watching The Mind of a Chef on Netflix. When I say started watching, let me say I started watching and then I finished watching every episode. The series follows some of the most impressive chefs in the world. It opens a door to their processes and explores what really inspires them and their culinary visions. During a few episodes, I was able to take a peak at the food-centric world of Chef David Chang: Owner and Creator of Momofuku in New York City. It was at this time that I was also introduced to Momofuku Milk Bar’s pastry chef: Christina Tosi. It was during this episode, I was taken into the slimy world of rotting bananas. That’s right, rotting bananas.
Christina explained she actually could not stand the sight of a green tipped banana or even the spotted yellow ones. She loves to eat her bananas when they are nearly rotting. That’s the kind I needed for these pies. I threw them in the freezer the night before, so I could pull them out in the morning to defrost. I find bananas easier to work with after they have been frozen and then defrosted. I’m not an avid food coloring user, so I was well aware that my banana cream was not going to turn out yellow. I had made peace with this though… I knew my nearly rotten bananas, mixed with all of the other delicious ingredients were going to turn into something spectacular. Yes, even more spectacular than a yellow-colored banana cream pie.
Banana Cream Mini Pies
Servings 4 -6
- The Crust
- 2 cups blanched almond flour/meal
- 1/4 teaspoon sea salt
- 2 tablespoons coconut oil melted
- 1 egg at room temperature
- Banana Cream
- 3 very overripe bananas frozen over night and then peeled
- 1 can full fat coconut milk
- 2/3 cup coconut oil melted
- 4 dates
- 2 tablespoons maple syrup or pure honey
- Coconut Whipped Cream
- Cream from the top of 2 cans full fat coconut milk refrigerate the cans over night
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees Fahrenheit.
- Place the almond flour and sea salt into the food processor. Pulse the two ingredients together for a few moments.
- Add in the melted coconut oil and egg until the mixture forms a ball.
- Press the dough into four 4-inch tart pans.
- Place the tart pans onto a baking sheet. Bake in the oven for 12-15 minutes, or until the crust looks golden brown.
- While the crust is cooling, combine the coconut milk and coconut oil with an immersion blender or in a high-speed blender. Add in the bananas, dates and maple syrup. Let this mixture cool in the fridge for 30 minutes.
- To make your whipped cream, scoop off the cream that has formed in the coconut milk cans into a chilled medium sized bowl. Whisk with an electric mixer until a soft peak forms. Then, add in the vanilla extract and maple syrup. Scoop the whipped cream into a piping bag and pipe away onto the mini tarts.
Notes: If you don’t have almond flour, almond meal will work, just grind it to a finer consistency.
|Monica Stevens Le|
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.