2 to 3 tablespoons tapioca flour – start with 2, add 3rd tbs if needed. – add this last!
store bought or homemade vegan paleo whipped cream
dash of cinnamon
Roast an unpeeled banana at 350F for 10 minutes.
Prepare crust. Add all ingredients to food processor and combine until a sticky crumbly dough forms. Usually takes about 30 seconds. Set aside.
Make filling. Add all filling ingredients to a food processor (except tapioca flour) including the roasted banana and process until smooth. Transfer to a pot and heat over low/medium heat. Add tapioca flour while whisking at the same time to prevent clumps. Start with 2 tablespoons of tapioca, and if it is not thick enough (should resemble pudding) after heating for 3 to 5 minutes, then add 3rd tablespoon. Keep an eye on mixture as adding tapioca will cause filling to thicken quickly and you don’t want it to burn!
Begin layering jars. Add 2 to 3 tablespoons of crust to each jar, then top with sliced bananas and about 1/4 cup of filling and repeat – crust, bananas, filling. Top with store bought or homemade vegan paleo whipped cream and a dash of cinnamon.
You can serve it warm or let chill in the fridge for a few hours.
I used small 12oz jars and serving size was 3.
Always start with less tapioca flour for the filling – remember you can always add more but you can’t remove. If after heating filling for at least 5 minutes it is still not thick enough (like pudding) then add 3rd tablespoon.