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. Meg wrote on July 15, 2015

    I live in Japan and it is absolutely impossible to get fresh coconuts anywhere here! So I substituted this for a tin of organic coconut cream (obviously its not as good but its all that is available to me). It didn’t go quite as stiff as the cream looks like in your picture, but I let mine set in the refrigerator over night and found that it was much more firm and easier to slice than just after the recommended half hour -hour. 🙂 was delicious

  2. Jenny wrote on March 22, 2014

    I meant it’s not listed in the directions

  3. Jenny wrote on March 22, 2014

    You list vanilla bean in the filling ingredients but it’s it listed in the directions. How is it used and when?

  4. mh wrote on March 20, 2014

    Hi Susan!
    Is coconut butter needed for the texture and its neutral flavor!? Can we skip it or use another ingredient like avocado or oliveoil or something else!? We cannot eat coconut oil or butter, it’s too fatty. Hope there is an alternative without affecting the taste or texture. many thanks!

    • Susan wrote on March 22, 2014

      Yes, coconut butter is needed for texture and neutral flavor. I am confused, though. Olive oil is just as high in fat…

  5. Jane wrote on January 26, 2014

    Where to you purchase the 4 inch fluted tart tins. Thanks.

    • Susan wrote on January 26, 2014

      There is a link in the recipe. Cheers!

  6. Rebecca wrote on May 14, 2013

    I really enjoy looking through all your recipes, they look so yummy 🙂
    I do have a question for you though. As tasty as cashews are and as much as I love them, I am slightly allergic, so I was wondering if there was anything that I could substitute in for them? I usually try to avoid them. Thanks!


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