When this recipe was featured in our Yoga Life magazine, it received rave reviews from readers. Bananas are especially beneficial for yoga practitioners as they are said to increase humility and calmness.
Preheat the oven to 200 °C/400 °F/gas mark 6.
Oil a 23 cm (9 in) loose-bottomed round flan tin. To make the pie shell, mix all the ingredients together, adding a little water to bind them.
Spread the mixture in the greased tin, using your hand to spread the mix evenly around the base and sides of the tin. Bake in the oven for 10–15 minutes, until golden. Allow the pie shell to cool completely before removing from the tin.
To make the filling, put all the ingredients, except the bananas and chopped walnuts, in a food processor or blender and purée until smooth. Transfer the mixture to a pan and cook over a low heat until it thickens. Remove from the heat and allow to cool.
Slice the 2 bananas into the pie shell. Pour the cooled filling on top and decorate with banana slices and the chopped nuts. Chill until set.
