Banana Coconut Cream Bars with Almond Crust

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

April 26, 2013 • 3 comments

A couple of months ago, I was trying out a gluten-free diet, which I am no longer on. I was “jonesing” for something crusty, carby and sweet, and I couldn’t get banana cream pie off my mind, so I came up with this dessert. I simplified it by making it into bars with a crust that you simply hand-press  into the pan. I use coconut milk instead of heavy cream, which also adds a new dimension. Be sure to use regular canned coconut milk instead of light, and don’t even think of using coconut beverage. The creamy, dreamy topping is the result of high fat content, air and a very cold whipping and serving temperature.

Banana Coconut Cream Bars with Almond Crust

For the crust:

Expeller-pressed canola oil spray

1 1/4 cups (150 g) almond meal

3 tablespoons (45 g) vegetable oil spread with no hydrogenated oils, melted

1 tablespoon (21 g) agave nectar

1/4 teaspoon cinnamon

1/8 teaspoon salt

For the coconut cream:

1 (13.5 or 14-ounce, or 414 ml) canned coconut milk (regular, not light or beverage), chilled until separated into solid and liquid

1 tablespoon (21 g) agave nectar

For the filling:

3 cups (450 g) sliced slightly green bananas (about 3 medium)

1 cup (165 g) canned crushed pineapple in 100% pineapple juice, drained well in a strainer, reserving 1 tablespoon (15 ml) juice

1 teaspoon (5 ml) vanilla extract

To make the crust: Preheat oven to 350°F. Coat the bottom and lower sides of a 9 x 9-inch (22.6 x 22.6 cm) glass baking dish with cooking oil spray. Combine all of the crust ingredients in a bowl and press into the bottom of pan. Bake until golden and edges pull away slightly from the sides, about 13 minutes. Cool completely on a rack.

To make the coconut cream: Open the can of coconut cream (do not shake) and pour off the translucent coconut water. Place the solidified coconut milk in a pre-chilled bowl, and using whisk attachments, beat the coconut milk and vanilla on high speed until medium peaks form, about 5 minutes. Fold in agave nectar.

Place the bananas in a bowl and toss with 1 tablespoon pineapple juice. Gently fold in 1/3 cup of prepared coconut cream. Spread on the baked crust. Layer crushed pineapple on top of the banana mixture and finish with the remaining coconut cream.

Chill for a few hours until very cold and serve the same or next day, preferably.

Prep time: 30 minutes, plus chilling time

Cook time: 13 minutes

Makes 12 servings

Nutrition Facts (per serving): 199 calories, 14 g total fat (5 g saturated fat, 0 g trans fat), 53 mg sodium, 0 mg cholesterol, 16.5 g total carbohydrate (2.5 g fiber), 4 g protein, 7% DV iron, 4% DV calcium, 0% DV Vitamin A, 11 % DV Vitamin C.

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Banana Coconut Cream Bars with Almond Crust

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: April 26, 2013

• Yield: 1 bar (12 Servings)
• Prep: 30 mins
• Cook: 15 mins
• Ready In: 45 mins

Easy vegan and gluten-free banana and pineapple fruit bars topped with a light and fluffy coconut cream.

Ingredients

• For the crust:
• 1 1/4 cups (150 g) almond meal
• 3 tablespoons (45 g) vegetable oil spread with no hydrogenated oils melted
• 1 tablespoon (21 g) agave nectar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt
• For the coconut cream:
• 1 (13.5 or 14-ounce, or 414 ml) canned coconut milk regular, not light or beverage, chilled until separated into solid and liquid
• 1 tablespoon (21 g) agave nectar
• For the filling:
• 3 cups (450 g) sliced bananas about 3 medium
• 1 cup (165 g) canned crushed pineapple in 100% pineapple juice
• 1 teaspoon (5 ml) vanilla extract

Instructions

1. To make the crust: Preheat oven to 350°F. Coat the bottom and lower sides of a 9 x 9-inch (22.6 x 22.6 cm) glass baking dish with cooking oil spray. Combine all of the crust ingredients in a bowl and press into the bottom of pan. Bake until golden and edges pull away slightly from the sides, about 13 minutes. Cool completely on a rack.
   
2. To make the coconut cream: Open the can of coconut cream (do not shake) and pour off the translucent coconut water. Place the solidified coconut milk in a pre-chilled bowl, and using whisk attachments, beat the coconut milk and vanilla on high speed until medium peaks form, about 5 minutes. Fold in agave nectar.
   
3. Place the bananas in a bowl and toss with 1 tablespoon pineapple juice. Gently fold in 1/3 cup of prepared coconut cream. Spread on the baked crust. Layer crushed pineapple on top of the banana mixture and finish with the remaining coconut cream.
   
4. Chill for a few hours until very cold and serve the same or next day, preferably.
   

• Cuisine: Vegan
• Course: Snack
• Skill Level: Beginner