Banana Cream Hand Pies & Cookies
Creamy custard-filled hand-pies or fluffy and decadent cookies, both made from the same ingredients and measurements.
Equipment
- 1 Seasoned Steel or Cast Iron Pan
(how to season steel cookware) - 1 Spice / Coffee Grinder (or
immersion/bullet blender, food processor, etc.)
Ingredients
PRIMARY BATTER
- 1 tbsp tahini
- ½ cup oats
- 1 tsp red wine vinegar
- ½ cup water
BANANA CUSTARD
- 2 ea banana, ripe + 1 firm banana for slices
- 1 tsp vanilla extract
CRUST
- 2 tbsp flax ground
- ¼ tsp cinnamon
Instructions
- Grind up your oats and mix them with your tahini, red wine vinegar, and water.
- Take one ripe banana and add it to half of the primary batter along with the vanilla, and mix and mash it all well until no large banana chunks remain.
- In the bowl without the banana add the cinnamon and the flax seed and stir well. You will most likely need to add 2+ tablespoons of water.For banana cream pie you'll slice up your second, less ripe, banana and place 7 slices on your seasoned pan like shown.For banana cream cookies see the next step.
- For cookies do not layer the bananas on the bottom of the pan, and instead just pour the batter (image 4A) and for pie poor the batter on of the banana slices you just layered (image 4B).
- Once the top becomes less wet and starts to dry off a bit, then add a layer of banana slices to the top of the pie/cookie. Then, pour the crust batter on top of it all.
- After about 10-15 minutes it should be time to flip your treats. Flip and cook for about 10-15 more minutes or until the crust is firm and no longer wet/damp.Both are great served warm or saved and eaten cold later.
Video
