This is an easy recipe to make. Prep is only 5-10 minutes. In the absence of sugar, bananas make a good, natural sweetener that diabetics can enjoy. The recipe also used a healthier peanut butter-oatmeal crust instead of the sweet graham crust. This is another
Banana Peanut Butter Tart
2 ½ Cups Instant Oatmeal
1 ½ Cups Peanut Butter
½ tsp. coffee
2 Egg whites
8 pieces banana
Juice from half of a lemon
Pinch of Salt
1 Sachet powdered gelatin (unflavored and unsweetened)
1) Preheat your oven to 200ºC
2) Using a blender or food processor, grind oatmeal for 5 seconds in order to have a finer texture.
3) Then in a bowl, combine oatmeal, peanut butter, coffee, and egg whites. Combine thoroughly, making sure that all ingredients have completely combined.
4) Lightly grease a 9-inch round tart pan with vegetable oil. Spread the mixture into a 9-inch tart pan to form the pie crust.
5) Bake in the oven for 10 minutes. After 10 minutes, remove the crust from the oven. Set aside to cool.
6) For the filling, mash the bananas using a food processor, potato masher, or mortar and pestle. Add the lemon juice and salt. The lemon keeps the bananas from turning brown, while it also draws out the sweetness of the banana together with the lemon juice. Set aside.
7) In a sauce pan filled with 1 liter boiling water, dissolve gelatin and mix for about 10 seconds, making sure that the powder is completely dissolved.
8) Add the mashed bananas and mix gently for 1 to 2 minutes. The bananas will release their natural sweetness to the unsweetened gelatin. If you want a sweeter taste, you can add 2 grams (2 small sachets) of your favorite artificial sweetener
9) Carefully pour the banana-gelatin mixture into the crust. Spread the filling evenly.
10) Set the tart aside to cool, allowing the banana-gelatin mixture to solidify. Once solidified, the tart is ready to be served. For extra flavor, add a dash of ground cinnamon on top of the pie. You can also garnish the top of the pie with sliced bananas.