1 teaspoon lemon zest
1/2 teaspoon ground cinnamon
1 teaspoon garlic powder, divided
1/8 teaspoon salt
1 cup chopped fresh parsley
4 bananas, sliced
In a medium bowl, mix lemon zest, cinnamon, garlic powder and salt.
Place mashed bananas in a medium bowl. Mix in lemon zest, cinnamon, garlic powder and salt. Stir gently. Shape into 1-inch balls. Remove balls from marinade and place on a cutting board. Refrigerate at least 4 hours (until firm).
Preheat the oven to 350 degrees F (175 degrees C). Roll a piece of pie crust or other thin sheet into a 22 ounce can shape, and insert one end into the opening in the bottom of one pie crust. Any anise oil, lemon zest or olive oil can be used in place of lemon zest and lemon juice.
Place each pie crust side down in pie pan. Spread coconut cream over bananas, if desired. Place dolsom parsley, 1 tablespoon of lemon zest, 1 tablespoon lemon juice and 1 tablespoon lemon zest evenly over bananas. Place dolom parsley into pie crust and sprinkle with 1 tablespoon lemon zest and 1 tablespoon lemon juice. Spread over coconut cream.
Bake in preheated oven for 50 minutes.