A Community Recipe by Humanimal
I love fruit, and most of the time, fruit is all that I crave, especially bananas! You could always add another fresh fruit for a filler. Persimmons, mango, or papaya would be awesome.
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Recipe Directions
1. Process all the dried fruit and form into a crust.
2. Mash the bananas and fill the pie crust.
Humanimal's Thoughts
By humanimal I love fruit, and most of the time, fruit is all that I crave, especially bananas!
You could always add another fresh fruit for a filler. Persimmons, mango, or papaya would be awesome.
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Comments
Top voted
Lucy
May 13, 2009
Instead of bananas I did put strawberries plus cashew cream (cashew and maple syrup on the food processor),delicious !!!!!
Sweet Adeline
Apr 26, 2011
bravo! i would only omit the coconut for myself and this would be perfect! BUT! i just tried htis recipe without the coconut, and the mixture was IMPOSSIBLY sticky :( so i see the coconut's necessity- or at least something truly dry. so i was thinking, and i came up with this idea to line the pie plate with banana chips. that way, when the "crust" was pressed into it, it wouldn't stick to the pan so much, and you would also get the added pleasure of a crisp crunchy outer "shell" to the actual crust. I'm going to try it and let you guys know how it turned out. also, i DEFINITELY recommend some sort of thickener for the bananas. you could blend the bananas with banana flour or some dried apricots , but the banana goop i wound up with alone was just too runny to serve as individual slices. you could even try the whole agar thing if you like, but i have some reservations about using it because you have to boil it in water to even use it, and that's not exactly raw.
some dried fruits, esp. dried apricots, should be soaked overnight to replenish the missing water. but dates are usually used without soaking, figs or raisins can be used either way. If they are rather hard, soaking will soften and improve them.
it is recommended to use as little soaking water as possible, soaking one side at a time, so all water will be absorbed, thus avoiding loosing flavor and nutrients. It is important that the water used for soaking be distilled water or coconut water (my preference)
IWWkevin
Apr 26, 2011
Finally, a pie without excess fat on this website. Thank you for this, I'll have to try it some time.
Seems like a waste of bananas when I could be eating them at one sitting for lunch, though. ;)
EDIT: DID NOT SEE COCONUT.
Can this be taken out?
All
IWWkevin
Apr 26, 2011
Finally, a pie without excess fat on this website. Thank you for this, I'll have to try it some time.
Seems like a waste of bananas when I could be eating them at one sitting for lunch, though. ;)
EDIT: DID NOT SEE COCONUT.
Can this be taken out?
Sweet Adeline
Apr 26, 2011
bravo! i would only omit the coconut for myself and this would be perfect! BUT! i just tried htis recipe without the coconut, and the mixture was IMPOSSIBLY sticky :( so i see the coconut's necessity- or at least something truly dry. so i was thinking, and i came up with this idea to line the pie plate with banana chips. that way, when the "crust" was pressed into it, it wouldn't stick to the pan so much, and you would also get the added pleasure of a crisp crunchy outer "shell" to the actual crust. I'm going to try it and let you guys know how it turned out. also, i DEFINITELY recommend some sort of thickener for the bananas. you could blend the bananas with banana flour or some dried apricots , but the banana goop i wound up with alone was just too runny to serve as individual slices. you could even try the whole agar thing if you like, but i have some reservations about using it because you have to boil it in water to even use it, and that's not exactly raw.
some dried fruits, esp. dried apricots, should be soaked overnight to replenish the missing water. but dates are usually used without soaking, figs or raisins can be used either way. If they are rather hard, soaking will soften and improve them.
it is recommended to use as little soaking water as possible, soaking one side at a time, so all water will be absorbed, thus avoiding loosing flavor and nutrients. It is important that the water used for soaking be distilled water or coconut water (my preference)
lauraj
Sep 15, 2009
Would soaking some of the dried fruit be easier on the food processor or will it make the crust too soggy/
Lucy
May 13, 2009
Instead of bananas I did put strawberries plus cashew cream (cashew and maple syrup on the food processor),delicious !!!!!
humanimal
May 10, 2009
the dates,figs,prunes,raisins,and coconut make up the crust. Put all those in a food processor until all the dried ingredients are combined. Chopping up the dried fruit would be easier on your processor.
rawmama
May 09, 2009
Sounds good... So the crust is only made from the dried figs and coconut (or some of the other ingredients listed dried)? Do you dice or blend up the other fruits and add to the banana for the filling?
Priceless One
May 09, 2009
Oh, that looks yummy. Going to find my grocery list.....
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