Foodie Friday : Chocolate Banana Pie

A big thank-you to Karen Quinlan for this recipe (and for the delicious sample slice!)

Chocolate Banana Pie

Pie Crust:
1 1/2 cups almond meal
6 tablespoons butter, melted and slightly warm
1/2 tsp raw cocoa powder
1/4 tsp baking powder
1/2 tsp cinnamon
Pinch of salt

Preheat the oven to 350 degrees F.

Add all the ingredients for the crust to a food processor and pulse until combined; it should feel like wet sand, and just come together. Spread the mixture evenly into a 9-inch pie pan, using your finger tips or the flat bottom of a glass. Firmly press the mixture over the bottom and sides of the pan. Put the pan on the middle rack of the oven and bake until the crust is light brown and firm to the touch, about 10 to 15 minutes. Remove from the oven and let cool.

Filling Ingredients:
5 small ripe bananas (about 1 lb.), peeled and broken or cut into small pieces
1/4 c unsweetened cocoa powder
1 c light coconut milk
1 tsp pure vanilla extract
2 tbsp slivered almonds (or your favorite)
1 oz dark chocolate (70% or greater), finely chopped
1 tbsp honey

1)  Combine bananas, cocoa, coconut milk, honey and vanilla in the jar of a blender. Blend until very smooth (like cake batter), stopping to scrape down sides of jar and stir mixture 2 or 3 times (to ensure banana is puréed).
2)  Pour banana purée into baked pie crust. Sprinkle nuts and chocolate across surface of pie. Cover very tightly with plastic wrap and freeze a minimum of 4 hours, or overnight.
3)  To serve, remove plastic wrap and set at room temperature for about 30 minutes (longer if pie was frozen from more than 4 hours), until pie is just soft enough to yield to the cut of a knife. Slice and serve.


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