It’s Banana Split Day! I didn’t make that up, it is a real holiday. Since I know I can get the perfect mini snack size banana split at Sonic Drive In for just a buck, I don’t see the point of making them at home. However, this Banana Split Pie is a really good twist on a classic and uses a blend of yogurt and cool whip instead of ice cream, which makes it less heavy than a bowl of ice cream. I add extra pineapple because I am a pineapple freak, but you can do nuts, strawberries, or more chocolate if that’s your thing. Next time I might switch it up and try pineapple yogurt with sliced strawberries. Yum.
1 medium ripe banana, sliced thinly
1 graham cracker pie crust recipe (see below)
2 containers (6 oz. each) low-fat strawberry yogurt (for extra protein and less sugar, go Greek!)
1 tub (8 oz) Cool Whip, thawed, divided (OR use our recipe for homemade vegan Cool Whip!)
1/2 cup pineapple tidbits, drained
8 maraschino cherries
2 tablespoons chocolate syrup
Make a graham cracker pie crust and line the banana slices on the bottom.
In a large bowl fold together yogurt and half of the whipped topping. Spread over banana. Sprinkle with pineapple. Refrigerate at least 1 hour.
Scoop remaining whipped topping into 8 mounds on pie. Top with cherries. Drizzle with chocolate syrup.
Graham Cracker Pie Crust:
1 cup finely graham crackers (I like whole wheat or natural graham crackers that do not include partially hydrogenated oils)
1/2 cup almond flour
2 T sugar
pinch of salt
1/4 cup Kelapo virgin coconut oil, melted
Preheat oven to 375 degrees. In a food processor, grind graham crackers until they resemble sand. (You can also put graham crackers into a sealed plastic bag and use a rolling pin or can to crush them; this is a great job to assign your kids if they’re helping with this dish!)
Add almond flour.
Combine all the dry ingredients. Add melted coconut oil and blend well, until the mixture resembles wet sand.
Press into the bottom and sides of a pie plate. A measuring cup works well to press and flatten the bottom, and press the sides up with your fingers.
Bake for about 9 minutes, until the crust is golden, and cool on a rack.