It's a great day to be a banana cream pie fan! A standard slice of banana cream pie will typically cost you about 540 calories, but my slimmed-down recipe clocks in at just 240 calories, and is a cinch to make. Not to mention, the single-serve presentation alleviates the temptation to go back for seconds. It's a dessert you'll go bananas over.
Swap option: I like to use traditional vanilla yogurt in this recipe. However, if you'd like to boost your protein intake, and don't mind the tangier taste of Greek yogurt, feel free to make the swap.
240 calories per serving
Nutrition analysis courtesy of Genesis® R&D
- 1 ripe banana
- 5-6 ounces vanilla yogurt
- 1/4 teaspoon vanilla extract
- 1/4-1/2 square graham cracker, crumbled (about 1 tablespoon)
- 1 squirt aerated whipped cream
Peel banana. Cut 1/4 the banana and set aside for later. Microwave the remaining 3/4 banana for 20-30 seconds to bring out the sweetness. Mash microwaved banana in a bowl and mix in the yogurt and vanilla extract. Cover and chill in refrigerator.
Once yogurt-banana mixture is chilled, slice the 1/4 banana into thin slices. Layer the bottom and sides of a small ramekin with banana slices to form a banana "crust." Pour banana-yogurt filling on top to fill the ramekin. Garnish with graham cracker crumbles* and whipped cream. Serve immediately.
*If you prefer, you may also divide the graham cracker crumbles in two, and add half to the banana-yogurt mixture after chilling. Sprinkle the remaining graham cracker crumbles on top for garnish.