“She is like the merchant ships, bringing her food from afar. She gets up while it is still night; she provides food for her family and portions for her servant girls.”
🌿 Subscribe for More Goodies
Are you loving these faith-filled, whole-food creations as much as I love sharing them? 🌸
Subscribe to The Wellness Blondie for more nourishing recipes, homestead inspiration, and soul food for the heart. You’ll get new goodies straight from my kitchen (and my walk with God) sent right to your inbox — because living well starts with what we feed our body and our spirit. 💛
Ingredients
For the crust:
1 ½ cups crushed graham crackers (or finely ground oats for a whole-grain option)
¼ cup melted butter (or coconut oil)
2 Tbsp maple syrup or honey
For the filling:
3 medium ripe bananas (spotted but not mushy brown)
3 large egg yolks
½ cup maple syrup, honey, or coconut sugar
3 Tbsp cornstarch (or arrowroot powder for grain-free)
1 ½ cups whole milk (or coconut milk for dairy-free)
½ cup heavy cream (or coconut cream for dairy-free)
2 Tbsp butter (or ghee/coconut oil)
1 tsp pure vanilla extract
Pinch of sea salt
Optional topping:
Whipped cream or whipped coconut cream
Banana slices, toasted coconut, or shaved dark chocolate
Instructions
Make the crust:
Preheat oven to 350°F. Combine crumbs, melted butter, and sweetener. Press into a 9-inch pie plate. Bake 8–10 minutes, just until set. Cool completely.Prepare the banana custard:
In a blender or food processor, puree bananas until silky smooth.
In a medium saucepan, whisk together egg yolks, sweetener, cornstarch, and salt until smooth. Slowly whisk in milk and cream.
Cook over medium heat, whisking constantly until thickened (about 8–10 minutes). It should coat the back of a spoon.
Remove from heat. Stir in the pureed bananas, butter, and vanilla until smooth.
Chill and set:
Pour filling into the cooled crust. Let it cool to room temp, then refrigerate for at least 4 hours (overnight is best).Top and serve:
Spread with whipped cream, and garnish with banana slices or a sprinkle of toasted coconut.
Optional whole-food swap:
If you’d rather skip cornstarch, arrowroot or tapioca starch both work beautifully — just use 1:1.
✨ Share This & Spread the Word
If this recipe or message filled your heart (and maybe your belly too!), don’t keep it to yourself — share it!
Pass it along to a friend, post it on your socials, or tag me so we can keep spreading the good Word and the goodness of whole, real food together. 🙌
Let’s keep shining His light — one homemade bite at a time. 🍞💫