Banana Cream Pie

Ingredients:

Bottom part:
1/2 kg Oatmeal
100 ml Sunflower Oil
2 gr. (1/2 Tsp) Cinnamon
touch of salt (less than 0.5 gr.)
2 Tbs of Sugar (optional)

1 or 2 Tbs Flower (optional)

Top part:
8 to 9 Banana's
250 cc Whipped Cream or Vegan Whipped Cream
4 Tablespoons (Tbs) Honey
(Fresh) Shredded Dried Coconut (optional)



Mix the oats, with oil, cinnamon and a touch of salt, you can add some flower (about 1 or 2 tbs) to make the cake bottom of a harder consistency. Bake in the oven on 220/250 C (400/500 F) for 15/20 minutes.
Let it completely cool off.

Add the honey to the cream and whip the cream. Or use cream from a
When the bottom cake is cooled off, cut the banana's in half and cover the whole bottom with the cut halves facing the bottom. Then add a layer of cream, to cover all the bananas, and add another layer of banana's, add another layer of cream, and add the another layer of banana's, and top of with cream. Make sure the side is also covered with cream.
Sprinkle with the Shredded Dried Coconut, and put on the side as well.
Put the Banana Cream Pie in the fridge and serve cold.

This recipe is actually from the Golden Temple Amsterdam but was taught to me by a wonderful lady chef from Basque in the old Kosmos restaurant. I speculated the amounts, as the recipe is a well hidden secret.


Tsp - Teaspoon (= +/- 4 gr.)
Tbs - Tablespoon (+/- 15 gr.)