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Verde’s Banana Cream Cake (SCD)

This is a first for me. Banana Cream Cake for the discerning taste bud.

Verde's Banana Cream Cake (SCD)

Course: Dessert
Cuisine: American
Keyword: banana
Prep Time: 30 minutes
freezer: 4 hours
Servings: 8 servings
Calories: 459kcal
Author: Chef Verde
A banana cream cake is not for everyone. Just those who have old bananas.
Print Recipe

Ingredients

Crust:

  • 1 c pecans raw
  • 1 c unsweetened shredded coconut
  • 1 c medjool dates pitted, about 10 medjool dates
  • 1/4 tsp sea salt
  • pinch cinnamon freshly grated
  • pinch nutmeg freshly grated

Filling:

  • 3 bananas ripe
  • 1-1/4 c raw cashews/cashew pieces
  • 5 tbsp coconut oil melted or olive oil
  • 2 tbsp unsalted butter melted
  • 2 tbsp honey raw
  • 1/2 lemon juiced or 2 tbsp juice
  • 1 tbsp vanilla extract
  • ¼ tsp sea salt omit if using salted butter

Whipped Topping:

  • 1-1/2 cups coconut cream chilled (I used 1 - 14oz. can of coconut cream)
  • 2 tsp vanilla extract
  • 1 tbsp raw honey
  • pinch sea salt

Instructions

  • Pulse crust ingredients together in food processor until evenly combined. Add more dates until crust comes together.
  • Once ready, FIRMLY press crust mixture into a container of your choice. Set aside.
  • Place all filling ingredients in high speed blender, blend until smooth, and pour filling over crust.
  • Cover & freeze pie for at least 4-8 hours - preferably overnight.
  • Remove from freezer and let thaw at room temp for 10 mins before slicing.

Topping

  • Prepare whipped cream topping while thawing pie by whisking all topping ingredients together.
  • Slice with a warm knife or ice cream scoop; serve with whipped cream.
  • Cover & freeze any remaining pie.

Notes

Inspired by Merit and Fork

Nutrition

Calories: 459kcal | Carbohydrates: 38g | Protein: 4g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 8mg | Sodium: 153mg | Potassium: 482mg | Fiber: 6g | Sugar: 26g | Vitamin A: 151IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 2mg