Banana Cream Pie Bars

This one’s for all the Banana Cream Pie lovers out there. Which actually means me. Okay, let’s be real, I love any kind of pie. But banana cream sounded especially great the other day when I made these and that’s how they were born. Also, I had some ripe bananas that needed to be used up for something. And I’ve made way too much banana bread these days, so I had to get a little more creative.

This is a stressful week for us dietetics students. On Sunday, we sit down at our computers and find out the fate of our futures. Aka if we get matched to a dietetic internship program or not. From what I hear, it sounds like it’s going to be a pretty torturous day. First of all, the matching doesn’t begin until 7:00 PM. PM PEOPLE. So basically you have all day to pace around your house and probably throw up from anxiety. Until 7 o’clock rolls around and you sit down at your computer and hope to God a program name shows up next to yours. I’ve been trying to decide what I will do with myself all day until that time to keep me from going absolutely psycho. Nothing good has come to mind yet. But I’m thinking maybe a Netflix marathon of some sort will do. Please send up some extra prayers for me this week, friends.

Did you guys read Juli from PaleOMG’s story on her blog yesterday about her boyfriend surprising her with a dog? Best surprise story I have EVER heard. Kudos to you, boyfriend, kudos to you. Why don’t things like that happen to me? I mean hey, I would even be happy with a surprise coffee. The last thing I was surprised with was a letter from the government telling them I owed them tax money. So, yeah. You win, Jules.

Did you guys see this hilarious thing that I posted on my Facebook the other day? It’s a bunch of letters written by kids and they are freaking hilarious. I think the one about “Mommy likes to drink wine” was actually a masterpiece of mine from back in the day. You should definitely read this if you’re in need of a good laugh today. I promise it will not disappoint.

Ready for Banana Cream Pie Bars now? I thought so.

Banana Cream Pie Bars add recipe small Banana Cream Pie Bars

20140401 095051 Banana Cream Pie Bars

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8
  • Difficulty: easy
  • Recipe type: dessert

Ingredients:

  • For the crust:
  • 1 1/2 cups almond flour
  • 1/4 cup honey
  • 2 tbsp sunflower seed butter (or other nut butter)
  • 1 tbsp maple syrup
  • 1 tsp vanilla
  • pinch of sea salt
  • For the topping:
  • 1 can coconut milk (left in refrigerator over night), only use cream on top, do NOT include water/milk left behind
  • 1 ripe banana, mashed
  • 1 tbsp maple syrup
  • 1 tsp vanilla
  • Additional banana slices for topping

Directions:

  1. Combine all crust ingredients until a crust-like texture forms.
  2. Press crust evenly into the bottom of a bread pan.
  3. Whip together coconut cream, banana, maple syrup, and vanilla until all ingredients are well-combined.
  4. Spread topping evenly over crust.
  5. Top with additional banana slices.
  6. Place in freezer for 1 hour.
  7. Cut into squares and enjoy!
  8. Store in refrigerator.

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Comments: 56

  1. Lindsay @ The Lean Green Bean April 1, 2014 at 10:26 am Reply

    good luck with match day. i’ll be thinking good thoughts for you! stay busy and don’t panic if the system overloads and you can’t log in right at 7…you’ll get in eventually :)

    • Taylor April 4, 2014 at 3:08 pm Reply

      Thanks so much Lindsay! That means a lot! :)

  2. Brooke April 1, 2014 at 12:39 pm Reply

    Hi! This looks fabulous. Banana ANYTHING is good to me! This might be a dumb question, but just thought I’d ask; You don’t bake the crust first? I was just curious how the texture would be without baking it.
    Looking forward to making this. Nom nom nom!

    • Taylor April 1, 2014 at 12:42 pm Reply

      Nope! No baking required :)

  3. Julianna @ Julianna Bananna April 1, 2014 at 12:39 pm Reply

    i’m not even a big fan of banana cream pie but daaang these look good! & praying for ya this week! it’ll all work out :)

  4. Tess April 1, 2014 at 4:14 pm Reply

    Good luck! I would be terribly stressed all day! I’d probably end up baking a ton of things to pass the time and then trying not to stress eat all of it. I’m sure it will all work out, but I’ll say some prayers for you :)

    Oh and that post on your Facebook the other day was hilarious! Love it!

  5. Heather April 1, 2014 at 5:44 pm Reply

    I’m so excited about this recipe! I just did my own post on what to do with ripe bananas (I linked to your fudge sunbutter bars -yum!) Anyhow, I was sad because I still had one ripe banana left that I didn’t want to waste. Problem solved!

  6. Danielle @ It's a Harleyyy Life April 1, 2014 at 9:01 pm Reply

    OMG Banana Pudding is my favorite dessert ever… this is exactly like that! Pinned and I’m making this weekend! Thank you! (:

  7. Purelytwins April 1, 2014 at 9:12 pm Reply

    this looks incredible! perfect for a hot Spring day :)

  8. Roli April 2, 2014 at 6:55 am Reply

    Just wondering if you could share the brand of coconut milk you buy/use? A picture of the label would be really helpful. I’ve bought Thai Kitchen unsweetened, premium, first pressing can of coconut milk – however, I’m not sure it is the right one because when I opened it, there is no “cream on top” – it is all solid – no liquid part! So, I figured I didn’t have the correct kind. Any advise would be appreciated so I don’t waste another can. Thank you.

    • Taylor April 4, 2014 at 3:06 pm Reply

      I use Thai Kitchen! Did you put it in the fridge overnight? That’s how the cream forms :)

  9. Kelsey Yoki April 3, 2014 at 8:46 am Reply

    I totally had to pay in money – extreme sad face! And Juli’s story?! Freakin’ amazing. I’m suppose to get a kitten as a grad gift from my boyfriend…but it hasn’t happen QUITE yet. And I agree – surprise coffee from the BF would be amazing…or anything from CF wishlist…

  10. Adrienne April 4, 2014 at 11:03 am Reply

    This recipe just made my day! I can’t wait to whip these up over the weekend…and then devour them before I challenge myself to a Whole 30 on Monday ;)

  11. Kaylee April 6, 2014 at 6:15 pm Reply

    Would a full can of Trader Joe’s coconut cream work for this? Or would we only use half of a can due to no milk/liquid left behind?

    • Taylor April 7, 2014 at 2:52 pm Reply

      I’ve never used the coconut cream so I’m not sure! I would guess using half would work!

    • catharine April 15, 2014 at 8:32 pm Reply

      Kaylee — did the coconut cream work for you — 1/2 a can? Thinking about using this over coconut milk.

      • Kaylee April 16, 2014 at 9:14 am Reply

        Catharine– I have not tried it yet. I plan to whip up a batch of these by the end of the week though, so I’ll let you know!

        I have another question.. Do you know if using TJ’s almond meal would make much of a difference in comparison to fine almond flour?

        • Taylor April 16, 2014 at 9:27 am Reply

          Should work fine! :)

        • catharine April 18, 2014 at 9:03 am Reply

          I used coconut creme and it turned out well! I think the thicker consistency of the creme worked in this recipe’s favor.

          One observation, though: I made these bars one day in advance, and I would say that these keep & present better right after you take them out of the freezer. Overnight, it got a little watery along the bottom of the plate since I’d cut them into bars. They were still tasty, just not as clean as I’d hoped!

  12. Courtney April 7, 2014 at 9:31 pm Reply

    Is the nut butter in place of an oil/fat for the crust? Just wondering if I could use coconut oil with the right result?

    • Taylor April 15, 2014 at 8:34 pm Reply

      You could try it!! I haven’t tried it but it should be okay!

  13. katie April 9, 2014 at 3:21 pm Reply

    HeHe got this in the freezer right now, an hour is too long to wait lol. It was so quick to make, the hubby made the base while I made the topping :) thanks for the recipe. I used vanilla paste in the topping just because I think it looks pretty x

  14. Susan April 11, 2014 at 10:25 am Reply

    These were amazing!!!! My husband got fanatical about them. Gone… Thank you for a well thought out recipe. By the way, I had bananas (over ripe) in the freezer to use in the topping, then a fresh one to slice. Blended in food processor for a super creamy layer. All thumbs up :)

  15. Kristin April 13, 2014 at 9:48 pm Reply

    Thoughts on what to use instead of almond flour? I’m allergic and coconut flour doesn’t usually do the same.

    • Taylor April 15, 2014 at 8:35 pm Reply

      You could try sunflower seed flour or maybe another nut flour? I’ve never tried them but have heard they make good substitutes!

      • Dany April 25, 2014 at 1:44 am Reply

        This ponsitg knocked my socks off

  16. Carin April 13, 2014 at 9:55 pm Reply

    This may be a stupid question; but, how big is the pan you used for these to yield 8; or, approximately what size squares are these? I’m trying to figure out what pan I have that might work. Thanks!

    • Taylor April 15, 2014 at 8:37 pm Reply

      8×4 or 9×5 will work!

  17. Marlene Schwartz April 13, 2014 at 9:57 pm Reply

    What other flour can I use. I can do almonds.

    • Taylor April 15, 2014 at 8:37 pm Reply

      Try sunflower seed flour or maybe another nut flour?

  18. Rachel April 13, 2014 at 10:25 pm Reply

    Has anyone tried this using trader joes light coconut milk yet? Any tips?

    • catharine April 18, 2014 at 9:04 am Reply

      You should try the Trader Joes Coconut Creme.

  19. Melissa April 13, 2014 at 10:34 pm Reply

    darn it!!! I just saw these and am starting a Whole 30 tomorrow…I am pretty sure these would count as SWYPO even if I left out the honey :)

  20. Sam April 13, 2014 at 10:38 pm Reply

    What size pan?

    • Taylor April 15, 2014 at 8:39 pm Reply

      8×4 or 5×9 will work!

  21. Random Weekly Roundup #28 April 13, 2014 at 11:16 pm Reply

    [...] super chic and easy herringbone dish DIY. Checkout Liz in a super cute vintage photo shoot! These banana cream bars look so good you would never guess they’re paleo. This spring look is color and print [...]

  22. Wendy April 14, 2014 at 10:56 am Reply

    Would this work in an 8×8 pan? Can’t picture how you’re getting those square slices from a typical 8×5 or 9×5 inch bread pan.
    Also when using just the cream only from the one can of coconut milk, exactly how much is that and will it be the same amount from every can of coconut milk?
    Thanks

    • Taylor April 15, 2014 at 8:43 pm Reply

      The coconut milk probably comes out to be about 1/2 can full. It should be pretty similar in each can!

  23. Bekah April 14, 2014 at 12:47 pm Reply

    Oh. My. Goodness. These look amazing! Totally making them for Easter!
    I’ve never used coconut milk before- should I know anything about separating the cream from the liquid or is it pretty easy?

    • Taylor April 15, 2014 at 8:41 pm Reply

      Super easy! Just put the can in the fridge overnight and it will be separated when you open it the next day!

  24. Susie April 14, 2014 at 2:02 pm Reply

    You specify “bread pan” – like a loaf pan?

    • Taylor April 15, 2014 at 8:41 pm Reply

      Yes! 9×5 or 8×4 should work perfectly :)

  25. Nichole April 15, 2014 at 8:38 pm Reply

    Do you think the crust would turn out if date syrup was used in place of the honey?

  26. Taylor April 15, 2014 at 8:43 pm Reply

    I used a 9×5 pan. If you used an 8×8 the crust would be much thinner and potentially wouldn’t cover!

    • Yvette April 15, 2014 at 9:38 pm Reply

      I used an 8×8 and it was the perfect size. =)

      This is what my final looked like: http://i.imgur.com/Eiqn2cB.png

      I ended up cutting it into 16 small squares … because somehow I think smaller squares will make it seem like I’m eating less … I’m certain the remaining 13 squares are not going to make it for very long…

  27. Yvette April 15, 2014 at 9:33 pm Reply

    This is DELICIOUS!!! I know when I’m looking at reviews, I’m looking for someone who made it and isn’t just in aw of the photo or the possibility … lol

    This is the PERFECT solution for a sweet tooth and the flavor is not too sweet at all! Warning to anyone who is not a fan of coconut milk flavor: you will taste the coconut milk fat in the filling. For me, it’s absolutely delicious! The texture is great too! The texture reminds me of a chewy bar – very yummy. I highly recommend this recipe and I will definitely be making these again! Thank you for sharing this awesome recipe!

  28. [...] a week and a half ago that I got into the dietetic internship program at Ohio State! Remember how I talked about that dreadful Match Day where you sit down at your computer and wait hopefully to be matched to a [...]

  29. Julia April 17, 2014 at 9:58 pm Reply

    I made these last night and they were amazing!! Today I made the crust recipe and threw in a handful of raisins. Then I rolled them up into small balls ans flattened. They are the most yummy “cookies” I’ve ever had.

    • Yvette April 17, 2014 at 10:00 pm Reply

      OMG! That’s a great idea!!!

  30. Marjorie April 20, 2014 at 2:56 pm Reply

    Made these last week & they were amazing. I was wondering if you could make this with lemon instead of the bananas? I still have tons of lemons on my tree. Any thoughts on how much lemon to sub for banana?

    • Taylor April 22, 2014 at 7:07 am Reply

      Not sure how well lemon would work since the banana adds some volume and creaminess to the filling. Have you tried my Lemon Bar recipe? :)

  31. Lisa May 2, 2014 at 8:30 pm Reply

    Made these this week for a dinner party and everyone loved them!

  32. [...] Banana Cream Pie Bars [...]

  33. Lori Ann September 12, 2014 at 12:26 pm Reply

    Hi I was just wondering if you recommend storing them or how to store them? Or do you just think they are best served shortly after preparation?

    • Taylor September 12, 2014 at 7:06 pm Reply

      You can store them in the fridge for a few days and they should be fine!

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