Banana Cream Pecan Pie

Umm YUM! What happens when banana cream pie crashes into a pecan pie? You get heaven in a pie! This gluten free pie has it all,  creamy filling, fluffy topping, a bit of crunch, and no refined sugar for a sweet treat that’s sure to impress. 

Ingredients

1 1/2 cups almond flour

1/4 cup coconut flour

1/4 cup maple syrup

1/3 cup avocado oil

1 tsp vanilla

1/4 tsp salt

Pinch of cinnamon

Filling/Topping

1 1/2 cups soaked medjool dates

1/4 cup Pecan Butter

1-2 tbsp maple syrup

1 tsp lemon juice

1/4 tsp salt

1 1/2 tsp vanilla

1/4 tsp cinnamon

2 ripe bananas

1 cup chopped pecans

1 container whipped topping of choice

Directions

Combine base ingredients until dough forms. Press into the bottom of a pie pan.

Bake at 350F for 15 minutes. Let cool.

Blend all filling ingredients (except bananas and pecans) in a food processor until smooth. Adjust sweetness as needed. Spread over the cooked base.

Slice up one banana and press slices down into the filling.

Spread whipped topping over filling. Slice up a second banana and place slices on top. Store in the fridge and enjoy!

Sprinkle with chopped pecans and shaved chocolate for extra flavor!