ABOUT THE RECIPE:
This Dreamy Banana Pie is creamy and full of big banana flavor. The pie prepares in a flash and is great to serve at the close of any special meal or family supper.
Make 8 servings
2/3 cups raisins
1 cup rolled oats
1/2 cup raw or roasted pumpkin seeds
4 pitted Medjool dates, chopped
1/2 teaspoon ground cinnamon
2 medium bananas
14 to 16 ounces soft silken tofu, drained
3 tablespoons maple syrup
3 tablespoons tahini
1 teaspoon vanilla extract
1 tablespoon cocoa powder, plus more as needed
1/2 vegan dark chocolate bar, cut into curls, for garnish (snack bar, not baking chocolate optional)
Preheat the oven to 350 degrees F. Lightly oil a 9-inch round pie plate.
Put the raisins, oats, pumpkin seeds, dates, and ground cinnamon in a high-performance blender or food processor, and process on medium until a dough forms.
Transfer the dough to the prepared pie plate and form it into a ball. Flatten the dough slightly, and then press the dough evenly into the bottom and up the sides of the pan to form a crust. Slice each banana into 10 to 12 slices and arrange the slices by overlapping them on top of the crust.
Put the tofu, maple syrup, tahini, and vanilla extract in a blender or food processor and process until smooth. Pour the filling over the banana slices and smooth the top with a rubber spatula. Dust the top of the pie with the cocoa powder. Bake the pie for 30 to 40 minutes, or until the edges are firm. The center of the pie will still be slightly soft to the touch. Put the plate on a wire rack and cool for 30 minutes.
Just before serving, mound the chocolate curls (if using) in the center of the pie. Serve warm or chilled. Covered tightly and stored in the refrigerator, leftover pie will keep up to 24 hours.