hey spring breakers. speaking of spring breakers, have you seen that movie yet? it just came out. i bet it wasn’t cool because they don’t have recipes daily, ha.
here is the official first, spring breakers recipe! because that’s what i am calling this challenge.
doesn’t that look delicious! if you love banana and peanut butter. this recipe is definitely one for you.
(raw) Banana Creme Pie
(can be lactose free)
an 1/8 of the pie is 175 calories, the piece pictured above is 88
for the filling
3.5 (frozen) bananas
1/2tbsp vanilla extract
1/3c milk or less (OPTIONAL- i had to use this to help blend the bananas)
for the crust
3/4c (ground) almonds (or any other nut)
1/4 melted peanut butter (or any other nut butter)
Freeze the bananas for about an hour. Get your almonds and put them through a blender to ground them, you should have 3/4c. Next mix the melted peanut butter and the almonds together on a pie pan. It may be sticky and gooey so be careful. evenly coat the pan. You may need more or less ‘crust ingredients’ to fill your pan. (My pan had a diameter of about 9in.) Stick the pan in the freezer to harden the crust. Take out the bananas and stick all the ‘filling ingredients’ in a blender. If you find it hard to mix the bananas, add small amounts of milk at a time. After about fifteen minutes, take the pie crust out and pour on the frozen bananas. freeze for another thirty-forty minutes before serving.
*store in the freezer when you are done. Make sure that you take it out fifteen minutes before you are about to serve it to let the pie thaw a bit.