Gotta get down on Pi Day.

It’s Pi Day, Pi Day. Gotta get down on Pi Day!

In all the silliness that is March 14 (3.14) I indulged my inner baker and went bananas over coconut to celebrate.

Pie was on the menu, of course. Mini Banana Cream Pies, to be exact.

Thanks to Pinterest, I found this super simple recipe from Kiki & Company:


Mini Banana Cream Pies
1 pkg. instant banana pudding
2 bananas
1 small tub of cool-whip
1 pkg. refrigerated pie dough
Optional: coconut

First, take your pie dough and lay out on your counter. Cut circles using a large glass (the top of it).  Place each circle in one hole of a cupcake pan. Cook according to the pie dough instructions.  While the shells are baking, make the pudding according to the instructions on the back of the package. After stirring, slice bananas in the pudding and when it is set (about 5 min.) gently fold in 1/2 the tub of cool whip. Optional: Toast coconut in the oven and place on top.


They’ll make a perfect treat for coworkers, and the girls tonight before we head to Telus Spark for Adult’s Only Night at the Science Centre. It’s a Pi Party, right down to the pie-throwing contest.

I woke up early this morning, with the apartment still smelling like bananas and decided to whip up a batch of muffins for breakfast.

I used this recipe from Swerve:


Banana-Coconut Muffins
2 very ripe bananas
1/2 cup sugar
1/2 cup plain yogurt
1/2 cup coconut water
1/4 cup canola oil
1 large egg
1 tsp coconut or vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup shredded coconut

Preheat the oven to 375°F. In a large bowl, mash together bananas and sugar. (A potato masher works well.) Mash in yogurt, coconut water, canola oil, egg and coconut or vanilla extract. In a small bowl, whisk together flour, baking powder and salt. Add to the banana mixture along with shredded coconut (and stir just until blended. Divide the batter between 12 paper-lined muffin cups, sprinkle with more shredded coconut and bake for 25 minutes, until golden and springy to the touch. Makes 1 dozen muffins.

I opted for vanilla Greek yogurt instead of plain and used CoCos-Pure coconut water. One of my favourite brands: no pulp, and no weird tin aftertaste. While paper liners look nice, I always find they are messy to get your muffins out of. Next time, I’ll grease my muffin tin and just pour the batter in.

I’m far too productive today already! Off to deliver mini pies.


Are you celebrating Pi Day?