Healthy Banana Cream Pie

 

If you’re looking for a wholesome yet indulgent dessert, this Banana Tart with a Crunchy Cornflake Crust is a must-try! It features a crispy, naturally sweetened crust, a luscious date syrup filling, and a creamy coconut topping. Perfect for those who love a healthy twist on classic desserts, this recipe is easy to prepare and packed with natural sweetness and texture.

Why You’ll Love This Recipe

• No refined sugar – Naturally sweetened with honey, maple syrup, and Medjool dates.
• Crunchy & creamy – The contrast of textures makes every bite satisfying.
• Dairy-free & gluten-free – Great for those with dietary restrictions.
• Easy to make – Simple steps with wholesome ingredients.
  
  
  
  

Ingredients

 

For the Crust:

• 6 cups corn flakes (such as Nature’s Path juice-sweetened)
• ⅜ cup coconut oil, melted
• 6 tbsp honey or maple syrup
• 1.5 tsp pure vanilla extract

For the Syrup:

• 12 Medjool dates, pitted
• 2.25 cups any milk (unsweetened almond milk works great)
• ¾ tsp pure vanilla extract

For the Toppings:

• 21 oz can full-fat coconut milk (refrigerated overnight)
• 3 tbsp maple syrup
• ¾ tsp pure vanilla extract
• 4.5 large ripe bananas, sliced (plus extra for decoration)
• Chocolate chips for decor (optional)
  
  

Instructions

 

Prepare the Crust:

1. In a small food processor or blender, process corn flakes until finely ground.
   
   
2. Transfer to a medium bowl and mix with melted coconut oil, honey, and vanilla extract until well combined. The mixture should be crumbly but stick together in lumps.
   
   
3. Transfer to a non-stick tart pan or pie dish, pressing firmly into the bottom and edges using a glass.
   
   
4. Place in the freezer while preparing the syrup and toppings.

Make the Syrup:

1. Blend dates, milk, and vanilla extract in a food processor until smooth.
   
   
2. Transfer to a small saucepan, bring to a boil, and then simmer on low heat for 30–40 minutes, whisking occasionally, until thickened and reduced by half.
   
   
3. Cool completely by placing the saucepan in a bowl with ice.

Prepare the Toppings:

1. Place a glass bowl and mixer beaters in the freezer for about 10 minutes.
   
   
2. Open the refrigerated can of coconut milk and scoop out the separated white cream into the chilled bowl. Set aside the clear liquid for smoothies or discard.
   
   
3. Beat the coconut cream with a hand mixer for a few minutes until creamy.
   
   
4. Add maple syrup and vanilla extract, beating until well combined.

Assemble the Tart:

1. Layer banana slices over the crust.
   
   
2. Pour the cooled date syrup over the bananas.
   
   
3. Spread the whipped coconut cream evenly on top.
   
   
4. Decorate with additional banana slices and drizzle with melted chocolate chips if desired.
   
   
5. Freeze for 2–3 hours.
   
   
6. Cut into 8 slices and serve immediately. If serving from frozen, allow to thaw for about an hour.
   
   
   

Nutrition Facts (per serving, appox)

• Calories: 320
• Carbohydrates: 45g
• Protein: 3g
• Fat: 16g
• Saturated Fat: 10g
• Fiber: 5g
• Sugar: 28g
  
  

Final Thoughts

    
    This banana tart is not just visually appealing but also incredibly delicious. Whether you’re serving it at a gathering or indulging in a slice for yourself, it’s a fantastic treat that satisfies your sweet tooth while keeping things natural and nutritious. Give it a try and enjoy a healthier take on a classic dessert!