I'm a devout peanut butter lover, and my husband goes nuts for bananas. When I came across this recipe from love & olive oil, I knew that, sooner or later, it was our destiny.
For the honey-roasted peanut butter banana cream, I eliminated the sugar called for in the whipping cream, but otherwise followed the recipe as written (choosing to refrigerate, not freeze the pie).
For anyone who doesn't have a Vitamix, look in the bulk section of your local grocery store for a peanut butter grinder dedicated to honey roasted nuts. There is one at my local Whole Foods. The rest of the recipe can be made without the Vitamix. I, personally, used a regular food processor to make crumbs for the crust, and used my Kitchen Aid to whip the cream.
I also skipped the whipped cream garnish on this pie, which cut out half the heavy cream. We didn't miss it, either- the pie was already treat enough for us as pictured above. Adding some freshly sliced bananas also makes a yummy and healthy garnish.
Next time I make this treat I'm going to experiment with eliminating the crust, entirely. Making just the honey-roasted peanut butter banana cream, then putting it in a parfait cup with chocolate granola and sliced banana would make a beautiful (and lower fat) dessert.