Continuing on from my last post, I have the final installment of my fresh bananas. There are still a bunch in the freezer, but I will use those up a bit more gradually.
For a vegan picnic in the park (which was lovely and full of loads of delicious desserts), I made a batch of Banana Split Pudding Brownies from Vegan with a Vengeance. These were really good, the sweet banana topping offset the rich chocolate layer. As I cut these, I worried they might be too cakey, but when I bit in I found that my fears were unfounded. These were thick and densely fudgey, and the batter was delicious.
And finally, I cut into my Banana-Peanut Butter Pie. This is strikingly similar to the recipe from Vegan Planet for Banana-Swirl Cheesecake, but I have changed it up a bit so I will post here. It is ridiculously easy, but it had a few omni friends raving.
Banana Peanut Butter Pie
1 package vegan gingernut biscuits
5-6 Tablespoons vegan margarine
2 x 300 gram packs of silken firm tofu
8 ripe lady finger bananas (roughly 4 large)
1/2 c. peanut butter
1 T. sugar
handful vegan chocolate chips
Heat oven to 180 (350f). Crush biscuits with a mortar and pestle, or a food processor, until they are fine crumbs. Using your hands, mix in margarine until all the crumbs are incorporated. Press this mix into a lightly oiled springform pan, using your hands and the bottom of a cup to pack it down, and up the sides.
In a medium bowl, blend bananas with one pack of silken tofu until smooth.
In another medium bowl, blend peanut butter, sugar, and one pack of silken tofu until smooth.
Bake empty crust for 5 minutes. Remove from the oven, pour in banana mixture. Next, pour in peanut butter mixture, spreading evenly across the top. Sprinkle with chocolate chips. Return to oven, bake for 45 minutes. Pie should no longer be wobbly. Turn oven off and leave pie in the hot oven for 30 more minutes, then remove and cool fully.
This isn't even that bad for you. There is almost no added sugar, lots of healthy tofu, and loads of fruit. So eat without guilt!