By Paul Scally
Peanut Butter Banana Pie
4 steps
Prep:20minCook:10min
Peanut butter pie is a classic Christmas stable, but it's filled with tons of unhealthy fats and sugars, making it super calorie dense. This recipe boosts the protein content while cutting back on the sugar and fat, but still keeping that great flavor, while being dairy free. It combines a peanut flour crust with the peanut butter and banana filling that you'll love.
Updated at: Fri, 09 Feb 2024 15:01:15 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
9
Low
Nutrition per serving
Calories236.2 kcal (12%)
Total Fat14.4 g (21%)
Carbs20.2 g (8%)
Sugars7.9 g (9%)
Protein9.7 g (19%)
Sodium41.4 mg (2%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Filling
330gbananas
overripe, large
¾ cupnatural peanut butter
½ cuppb 2
45gunsweetened vanilla almond milk
40gmaple syrup
or honey
¼ cupoats
blended
10gvanilla extract
⅓ cupmini chocolate chips
optional
Crust
Instructions
Crust
Step 1
Preheat oven to 325F. In a food processor, blend the nuts and oats until finely chopped. Blend in the rest of the ingredients. It should feel like damp sand, and come together when pressed
peanuts1 cup
oats½ cup
maple syrup40g
unsweetened vanilla almond milk15g
cocoa powder10g
vanilla extract5g
cinnamon1 tsp
salt¼ tspStep 2
Bake for 10 minutes, or until firm. Transfer to the fridge to fully cool
Filling
Step 3
Mix together the filling ingredients in a large bowl with a hand mixer
bananas330g
natural peanut butter¾ cup
pb 2½ cupunsweetened vanilla almond milk45gmaple syrup40goats¼ cupvanilla extract10gStep 4
Spoon the mixture onto the crust, smoothing with a silicone spatula. Optionally, top with chocolate chips (or here I used a crumbled chocolate chip cookie). Chill for about 4 hours before slicing
mini chocolate chips⅓ cupView on ifoodreal.com
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