Updated: Apr 29, 2020
This Banana-Toffee Pie is my homage to Costa Rica and its lovely banana trees. It contains a variety of natural sweeteners, including lucuma powder, a low-glycemic extract from the Peruvian fruit lucuma.
CRUST 1⁄2 c. Brazil nut flour 1⁄2 c. coconut flour 1⁄4 c. coconut palm sugar 1⁄8 tsp. sea salt 1 tsp. maple extract 1 tsp. vanilla extract 1 tbsp. coconut nectar
CARAMEL 3⁄4 c. plus 2 tbsp. melted cacao butter (see page 27) 1⁄4 c. lucuma powder 3⁄4 c. coconut nectar 1 tsp. butterscotch extract
FILLING 1 large firm but ripe banana
CREAM 1 tsp. vanilla bean powder or vanilla extract 13⁄4 c. coconut cream
Line an 8" pie pan with wax paper. To make the crust: Place the Brazil nut flour, coconut flour, palm sugar, sea salt, maple extract, and vanilla extract in a food processor. Turn on the machine and, as it’s running, add the coconut nectar. Process until well combined but still very crumbly. Pour the crumbs into the pie pan. Working your way from the centre out, press the crumbs down and out toward the edges, then up the sides with your thumb to form an even crust. Set aside and make the caramel. To make the caramel: Place the melted cacao butter in a small bowl, then add the lucuma powder, coconut nectar, and butterscotch extract. Whisk with a fork until all clumps are gone and the mixture turns a caramel colour. Pour three-fourths of the caramel into the piecrust and reserve the remainder for later use. Make the filling and the cream. To make the filling: Slice the banana into 1⁄4" rounds. Place the slices on top of the caramel layer, working your way from the centre out. To make the cream: Place the vanilla bean powder and coconut cream in a medium bowl. Mix lightly with an electric or hand mixer until fluffy, about 2 minutes.