I have a confession to make. I don't like cooked bananas. I like them completely puree'd in banana bread, but I don't like things like bananas foster or banana pie that has been baked. I guess for me the minute they get warm, they seem to get too mushy for me to enjoy them. I like them al dente and sweet. So does my daughter. We both devoured this sweet treat. It was perfect.
I just baked the crust by using kinninnik gluten free graham cracker crumbs with a little butter and agave.I wish I had made more. Here is what you need:
1/4 cup brown sugar
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla
2 TBSP butter
1 TBSP agave Nectar (or sugar)
2 cups kinninnik gluten free graham cracker crumbs
Preheat the oven to 350 degrees.
Put graham cracker crumbs, 2 TBSP melted butter into a bowl and stir to combine. It will be kind of like wet sand.
Press into a greased springform pan. Drizzle Agave nectar on top.
Bake for 15 minutes.
Remove from the oven and let cool completely.
In a mixing bowl add cream, powdered sugar and vanilla. Whip until thick, light and fluffy. I find it easiest to use a mixer. Hello Kitchenaid.
Scoop whipped cream in to the prepared springform pan that has the baked crust in it.
Slice 2 bananas into even slices. I used my mandoline for this.
Place sliced bananas on the top of the dessert.
Sprinkle brown sugar on top.
Place in the freezer for 30 minutes to set.
Cut and serve.