Easy Mini Banana Cream Pies With Cinnamon Whipped Cream

Give your friends the impression that you’re a great baker, even if you’re not, with these intriguing, somewhat different, and super cute mini banana cream pies (made with cinnamon whipped cream that are deceptively easy to make.

I’ll get straight into the full recipe below after the brief introduction, so that you don’t have to scroll down to get the details.

However, after the recipe there are tips and variations that are worth reading, so make sure to check them out.

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Mini Banana Cream Pies (Made with Cinnamon Whipped Cream)

Yield: 12

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Ingredients

• 2 sheets of puff pastry
• 4 ripe bananas, sliced
• 1 cup (250ml) thickened cream
• ¼ tsp xanthan gum
• 3 tbsp. powdered monk fruit sweetener
• ½ tsp vanilla extract
• 1 tsp cinnamon plus more for sprinkling on top

Instructions

1. Defrost puff pastry sheets by leaving them out of the freezer for 20 mins. Meanwhile preheat oven to 180CCut each sheet into six pieces. You will end up with 12 rectangles.
2. In a silicone 12 hole muffin tin, line sides of each hole with a rectangle of puff pastry, pulling it and moving it around as needed to fully line the muffin hole and have a little lip over the top. Prick the bottoms of all the puff pastry with a fork.
3. Bake for 15 mins until golden, take out and cool completely.
4. Meanwhile, make the whipped cream. In a large bowl add thickened cream, sweetener, xanthan gum, cinnamon, and vanilla extract and whip with a handheld mixer until stiff peaks form.
5. Fill the tart cases about halfway with the whipped cream mix, top with sliced bananas and then spoon the rest of the whipped cream on top. Sprinkle each tart with extra cinnamon.

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 73Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 3mgSodium 13mgCarbohydrates 12gFiber 1gSugar 5gProtein 1g

A Note About Monk Fruit Sweetener

Monk fruit sweetener is my favourite sugar replacement. Make sure you get the powdered one for this recipe (the granule one will not melt into the cream so you will have crunchy cinnamon whipped cream if you use a granular sweetener).

I buy Whole Earth Baker’s Secret Organic Ultimate Sugar Replacement in the Icing Powder. It has a mix of erythritol and monk fruit, which in my experience is nicer than just erythritol on its own. If you want to, go ahead and use powdered sugar instead in the same quantity as the monk fruit. If you are a sweet tooth, feel free to add more sweetener.

A Note About The Cinnamon Whipped Cream

Cinnamon whipped cream is a deliciously spiced variation of traditional whipped cream, made by adding ground cinnamon to thickened cream before whipping.

It enhances the flavour with a warm, slightly sweet, and aromatic touch, making it perfect for autumn and winter desserts. pumpkin pie, apple pie, hot chocolate, coffee drinks, waffles, pancakes, and banana-based desserts like banana cream pie.

Cinnamon whipped cream also makes a great topping for spiced cakes and cheesecakes, adding an extra layer of flavour! However if you are not sure about the cinnamon whipped cream thing, feel free to leave the cinnamon out and just use normal whipped cream.

More Notes

• If you don’t have a silicone muffin tray, use a metal one and grease it with oil, then sprinkle flour over the oil. This makes it non-stick and replaces the need for baking paper.
• Make sure to use ripe bananas as they will be sweet and yummy. Unripe ones will definitely not work as they will taste too sour. If you only have unripe bananas, fry them first in a frying pan with some butter for a few minutes until they are soft and brown. Then allow to cool completely before placing into the mini banana cream pies.
• You can pre-make the bases if you like, and store them in an airtight container in the fridge for a day or two until you are ready to use them.
• Once you’ve put the mini banana cream pies together, they are best eaten as soon as possible, preferably the same day as they are assembled, because with time the bananas will go brown and the cinnamon whipped cream will wilt. They won’t freeze well so I would say don’t go there, these babies are best fresh.
• If you absolutely had to assemble the pies the day before, there is a little trick you can do to prevent the bananas from going brown too quickly. Before assembling the mini banana cream pies, place the banana slices in a bowl and squeeze a tiny bit of lemon juice over them and give them a good stir. Be careful of using too much lemon juice though, as then it will affect the taste of the pie. You can add a teaspoon of sweetener to the lemon juice if you like to help the risk of the taste of lemon coming through too much. Have a taste to check, then go ahead and assemble the pies.
• I recommend good quality vanilla extract that has no added sugar. Make sure to check the ingredients on the back as a lot of the supermarket brands have added sugar. If it is called “vanilla essence”, it is sugar syrup with a bit of vanilla extract added in as flavour.
• Xanthan gum is a food additive that helps to stabilize whipped cream when you are not using real sugar. If you are using real sugar, skip the xanthan gum as real sugar will stabilize the whipped cream. If you just whip cream and only use sweetener, it will not whip as thick, as in it won’t really reach “stiff peaks”, and will wilt sooner. The xanthan gum will help it to hold the shape of cinnamon whipped cream. I buy it at the supermarket in the baking section.
• If you like baking with puff pastry, and like these pies, you’ll loove this blueberry pie. Have a try of serving it with cinnamon whipped cream too!

Dairy Free Banana Cream Pie

To make dairy free mini banana cream pie (which also makes it vegan), the only thing you will need to replace is the thickened cream. Puff pastry is usually vegan, but do check the ingredients on the package to make sure you get a dairy free one.

For the whipped cream, you can make a coconut whipped cream made out of coconut cream. You will use the can of coconut cream, and add in 1 tbsp of sweetener, 1/2 tsp vanilla extract and 1 tsp of cinnamon.

You shouldn’t need the xanthan gum as coconut cream should hold quite well, however if you like you can still add it in to make sure it holds up.

A Bit Of History

Banana cream pie is a classic American dessert with roots in the broader tradition of custard and cream pies, which date back to medieval Europe. Early settlers in the United States brought these custard based pie recipes with them, using ingredients like milk, eggs, and sugar to create creamy fillings.

Bananas, however, didn’t become widely available in the U.S. until the late 19th century, when advancements in transportation allowed for the importation of tropical fruits. As bananas grew in popularity, home cooks and bakers began incorporating them into desserts. By the early 20th century, banana cream pie had become a staple in American diners, cookbooks, and home kitchens.

The pie is closely associated with traditional American comfort food and is often found at family gatherings, holidays, and restaurant menus. Its light, creamy texture and sweet banana flavour make it a timeless favourite.

In Australia, we don’t see it as often however it is well worth a try!

It is not to be confused with banoffee pie, which is from England, it is sort of similar as it has a biscuit or pastry base, caramel, bananas, whipped cream and chocolate flakes on top. Banoffee is amazing, but is quite different – banoffee is caramel plus bananas. Banana cream pie is American, and is bananas and whipped cream.