Your whole food, plant-based life.

Raw Banana Cream Pie

I am a big fan of bananas. They are loaded with potassium, B6 and fiber. They are also extremely portable, as they come with their own carrying case that is very easy to discard (yes, I am referring to the peel). I had a couple of ripe bananas sitting on the counter just begging to be turned into something wonderful. The walnut crust and touch of chocolate are the perfect compliments to the banana infused filling. This banana cream pie recipe makes four 4-inch tarts. You can order the tart pans here: 4″ tart pans.



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  1. Sara wrote on April 21, 2010

    Walnuts and I disagree but this looks so wonderful! Would it be possible to substitute another nut for the walnuts? I think pecans have a similar texture but I am new to the raw food game. What do you think?

    • Susan wrote on April 21, 2010

      In this case, yes, you can replace the nuts with pecans, measure for measure.

  2. Mikaela wrote on March 20, 2010

    It’s gluten free!!!!! I have celiac, so I’m super excited to try this! Thank you.

  3. Pam wrote on February 9, 2010

    OMG!….that looks so delish!


  4. Damon wrote on February 8, 2010

    As for the sweeteners, good call on the sucanat. I have it in the pantry but rarely think to use it for anything. I will try that next time I’m in the mood for chocolate (less and less lately :|)… To the best of my knowledge the Raw Agave nectars are fermented with an enzyme (kind of like HFCS…ugh) versus the cooking process. During the process, (this information gets hard to clarify…any takers?) the temperature may rise above 115-120 which would bring up a “raw” argument with some raw foodists. In my opinion as long as we are finding the best we have available and fully enjoying it for what it is moderation seems to come naturally. Thank you again Susan for another raw gem, great work! btw- I also think a book of your recipes would do well 😉

  5. Mike wrote on January 31, 2010

    Dear Susan,

    It was my mistake to mention about the pineapple tree but not the core. Thank you very much for bringing back the hope. We are also buying raw organic agave, however I have no chance to make sure whether the source is reliable. Anyway my intention was not to be against agave as I do like the no taste sweetener too and after I stopped using the honey, the maple syrup and the agave nectar are the ones we used.

    P.S. Thanks as well for the link. It really explained to me a few things I was looking for.
    Best regards to you and all your INCREDIBLE WORKS !!!

    • Susan wrote on January 31, 2010

      I would suggest calling the company and talking directly to them. Many people are very open to this and will be able to let you know exactly how their product is being made. 🙂

  6. Susan wrote on January 31, 2010

    You bring up an interesting point. First of all, you need to re-read the article you linked to. It didn’t say it comes from pineapple juice, but the pineapple shaped core of the agave. Second, there is controversial information about agave. But if you make sure your sources are reputable, you can find organic agave. You can even find raw agave if you look. I think that it is important to really research and know what your food sources are for everything. I use agave sparingly in recipes. Some people may substitute dates. But even that can cause problems because of the quantity of dates used. I believe in moderation. It takes just a little agave to sweeten. You can certainly choose not to use it or make the recipes that include it. There is some good information provided by Madhava Agave on their fact sheet. Theirs is not raw, but can clear up some misinformation that is circulating out there.

  7. Global Patriot wrote on January 30, 2010

    Enlightening to see such delicious desserts being made from raw ingredients!

  8. Lola! wrote on January 29, 2010

    Oh MY!

    This looks devilishly delicious- thank you!


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