Slice the 25 bananas in 3 similar strips from top to bottom. Now, place your metal ring on a tray. Put the banana strips halfway up the rim, and in half the amount of bananas.
Now, liquefy the plantains, raisins, peanuts (use a biopuncher, like a carrot, to help with the process, stirring, helping the propeller and pushing the food against it.)
Apply a layer of syrup on top of bananas and spread well. Pour half of the grated dried coconut over the syrup.
Fill the metallic ring up to the top with the rest of the sliced bananas. And at the end, pass the syrup again, covering the entire top of the pie. Then spread the dried coconut on top.
Take it to the freezer for about 3 hours. We don't want to freeze the pie, we just want to cool it, to make it easier to remove the rim so that it stays firm and that it can be cut easily.

Notes:

Materials needed:
1 round metallic ring1 large trayImportant: Your plantains need to be very ripe. Otherwise, they will be very hard and rich in starch, without any sweetness. The bananas need to be considerably ripe, but not overly ripe to make it easier for the pie to stand upright. However, the more ripe, the sweeter!

Source: Dr. Eduardo Courassa

English translation: Maria Julia Rosa

Nutrition facts One serving has 185g and:
Energy: 247 kcal Protein: 3,8g Total fat: 6,4g Total carbohydrate: 49,8g Dietary fiber: 6,1g	Tryptophan: 34 mg Threonine: 118 mgI soleucine: 120 mg Leucine: 243 mg Lysine: 160 mg Methionine: 44 mg Cysteine: 47 mg Tyrosine: 96 mg Phenylalanine: 180 mg Valine: 172 mg Histidine: 186 mg
Saturated fat: 3,4 g Omega-6: 0,9 g Omega-3: 0,1 g Calcium: 14,9 mg Iron: 1,1 mg Zinc: 0,6 mg Vitamin C: 19,2 mg

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