A no-fuss banana custard pie made with natural sweetness and gut-friendly ingredients. Creamy, comforting, and easy on digestion. With a simple crust using oat and almond flours — no refined sugar, no dairy, no bloating.
🛒 Ingredients
- 2 ripe bananas – mashed
- 1½ cups milk – plant-based
- 2 tbsp cornflour (or arrowroot powder)
- 1 tbsp maple syrup
- ½ tsp vanilla extract
- Pinch of salt
- Banana slices – for topping (optional)
Pie Crust
- ¾ cup almond flour
- ¾ cup Supertums oats – blended into fine flour
- 2 tbsp coconut oil – chilled
- 1 tbsp maple syrup
- 2–3 tbsp cold water
- Pinch of salt
👩🍳 Instructions
- In a bowl, mix almond flour, oat flour, and salt.
- Add coconut oil and maple syrup. Mix with fingers until crumbly.
- Add cold water, 1 tbsp at a time, and mix until the dough holds together.
- Press the dough evenly into a greased 8-inch pie pan using your hands or the back of a spoon.
- Prick the base with a fork and bake at 170°C (340°F) for 12–14 minutes or until golden.
- Let it cool before pouring in the banana custard.
- In a saucepan, whisk together cornflour, milk, mashed bananas, maple syrup, and salt.
- Cook on medium heat, stirring constantly, until the mixture thickens into custard (about 5–7 minutes).
- Remove from heat and stir in vanilla extract.
- Pour the warm custard into the pre-baked pie crust.
- Smooth the top and chill in the fridge for 2–3 hours until set.
- Top with banana slices just before serving (optional).
🌿 Gut Health Benefits
-
Supertums oats – rich in beta-glucan, support regular digestion and feed good gut bacteria
- Almond flour – fiber-rich and low-FODMAP, supports satiety and smooth digestion
- Ripe banana – prebiotic properties and gentle on the stomach
- No dairy or refined sugar – low-FODMAP and bloat-free for sensitive guts