Pie pans are good for more than just pies. This banana almond pie pan cake is living proof of that point!
Why a Pie Plate or Pan
There’s something fun about using something for what it’s not intended for. Maybe that’s a little kitchen rebel in me, but when I look at anything, I oftentimes imagine the possibilities. And, a pie plate or pie pan is just one of those kitchen thingeees.
Another thing about using this pie plate/pan is that the cake cooks a little faster because this is a thinner layer. Plus, I mean you have to agree, it’s kind of cool how you ‘slice’ it like a pizza pie or cherry pie.
Sometimes something like this is fun to serve because the person receiving it doesn’t expect it to be a cake that’s in the shape of a pie wedge.
Let the rebel in you emerge. Hey, even if it’s with a pie pan! xoxo ~ally
Love this recipe for a Chocolate Bundt Brownie Cake!
almond date banana pie pan cake
- Preheat oven to 350
- 1 ½ cups flour, all purpose
- ½ cup ground flax
- ½ cup sugar
- 2 tsp. ground cinnamon
- 1 tsp ground allspice
- 1 Tbl. Baking powder
- Pinch salt
- ½ cup coconut oil
- 2 eggs
- 3 bananas, mashed
- ½ cup Greek plain yogurt
- 2/3 cup almond milk toasted coconut, or regular almond milk (unsweetened)
- 2 tsp. vanilla
- 1 cup almonds, roughly crushed
- ½ cup dates, diced
- 2 Tbl. Powdered sugar, optional for dusting
- 2 Tbl. maple syrup for drizzle, optional
- In a large mixing bowl, combine the flour, flax, sugar, cinnamon, all spice, baking powder, salt and blend together.
- In another medium mixing bowl (or 3 cup measuring cup), whisk together the oil, eggs, bananas, yogurt and milk.
- Combine the wet ingredients into the dry. Blend well. Add the almonds and dates.
- Pour equal amounts into well-greased and flour dusted about 7” pie plates.
- Bake in a preheated 350 oven for 30 to 35 minutes. Remove and cool. Dust with powdered sugar and/or drizzle with maple syrup if desired.
©ally’s kitchen intellectual property