Diabetic Banana Pecan Pie
Indulge in a guilt-free dessert with this delightful Diabetic Banana Pecan Pie, a healthier twist on a timeless classic. Perfectly suited for those managing their sugar intake, this recipe combines the natural sweetness of ripe bananas with a crunchy pecan-oat crust, creating a harmonious blend of flavors and textures. Sweetened with your choice of low-glycemic sugar substitutes like stevia or monk fruit, this custard-like pie is complemented by warm hints of cinnamon and vanilla. Quick to prepare with only 20 minutes of hands-on time, it’s an ideal option for a crowd-pleasing dessert that’s as satisfying as it is nourishing. Serve chilled for a refreshingly creamy treat that's equally suitable for festive gatherings or everyday indulgence!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 1 cup pecans
- 1.5 cups oat flour
- 0.25 cup unsalted butter
- 0.5 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup sugar substitute (e.g., stevia or monk fruit sweetener)
- 2 large eggs
- 1 teaspoon baking powder
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie pan.
In a food processor, pulse the pecans until finely ground but not pasty.
In a medium mixing bowl, combine the ground pecans, oat flour, and baking powder. Mix thoroughly.
Melt the unsalted butter and let it cool slightly. Add the melted butter to the flour mixture and mix until crumbly.
Press the mixture into the bottom and sides of the pie pan to form the crust. Use your fingers or the back of a spoon to smooth it out evenly.
In a separate large bowl, mash the ripe bananas until smooth and creamy.
Whisk in the eggs, vanilla extract, cinnamon, salt, almond milk, and sugar substitute into the mashed bananas until fully combined.
Pour the banana filling mixture into the prepared crust, spreading it evenly.
Sprinkle additional pecan halves or pieces on top as a decorative garnish if desired.
Bake in the preheated oven for 40-45 minutes, or until the filling is set and the crust is lightly golden.
Allow the pie to cool at room temperature for 1 hour, then transfer to the refrigerator to chill for at least 2 hours before slicing and serving.
Serve chilled and enjoy!
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 21.9 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 1265 mg | 55% | |
| Total Carbohydrate | 204.0 g | 74% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 54.7 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 466 mg | 36% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2588 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
