Banana Cream Pie!~

Preheat oven to 375F.

1 1/3 cup whole wheat flour
1/2 cup banana

In a bowl, mash the banana up with a fork, then add the flour. Mix the dough together, adding 3 tbsp water to help hold it all together. Knead the dough for 3 minutes to get a good consistency.

Roll out the dough on a floured surface and then line pie tin.

Bake for 20 minutes on the center rack at 375F.
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1/2 cup unsweetened almond milk
1 tbsp corn starch
3 bananas
10 pitted dates
(Optional, 1 oz. raw cashews for creamier fatty taste)

Place all in food processor and puree on high until smooth.

Pour pie filling into a pot and cook on low-medium heat for 5 minutes, stirring occasionally.

Add:
1 tsp vanilla extract

Stir the final mix well, remove from heat, and pour into pie crust.

Allow to cool on the counter, then chill in the fridge.
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WHIPPED CREAM

I didn't think a single batch would be enough so I doubled up to get:

1/2 cup aquafaba
2 tbsp agave
2 tsp vanilla extract

Pour ingredients into food processor, puree on high for 2 minutes.

Spatula out into airtight container and chill!