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. Dwyna wrote on February 3, 2013

    I made this today, The raw sauce makes the dessert. It is a labor intensive dessert. but worth it. My husband of 41 years will try raw but not ofgten even he loved it!!!

  2. Lee wrote on October 7, 2012

    Novice question here…is this best made on the day or woud it be ok to make the day before ? Thanks!

  3. Casey wrote on March 3, 2012

    Freaking. Yum. All I gotta say.

  4. Foodie wrote on July 23, 2011

    How long do you leave this pie to set. After 1 hour, filling is still not set. Should this be put in the freezer to set? What do you recommend? Thanks!

    • Susan wrote on July 23, 2011

      It should have a spoonable consistency. You are not looking for it to be hard.

  5. Victoria wrote on March 15, 2011

    How did I miss this?!! I LOVE Banana Cream Pie and am ecstatic to see a raw version. Two more weeks till my juice fast is over and then I’m definitely making this, along with the Raw Pizza! =P

    Based on Rachel’s comment, I think I’ll double the crust rather than cutting the cream in half! =D

    Dang! This looks so scrumptious … I’m drooling on my keyboard … again!

  6. Rachel wrote on January 23, 2011

    Just made this tonight and it was amazing!!! I also added blueberries and strawberries to the top of it. This recipe makes a lot more cream then crust though. So next time I am cutting the cream recipe in half. This is my husbands favorite raw desert so far!
    This would also go so well with raw ice cream on the side.
    Thank you for sharing such awesome recipes.

  7. Shelby wrote on December 6, 2010

    I finally got a chance to make this, it was perfect! And a hit with a table full “regular” eaters as well. (I did use a little less agave than is called for, and it was still fantastic).

    Thank you!

  8. Nik wrote on December 5, 2010

    Yum! Amazing! I love banana, and cream and pie)!

  9. julia ross wrote on August 25, 2010

    This was incredible. Everyone loves it. We did not use the full cup of young coconut flesh, too expensive. We also substitued vanilla extract and substituted macadamias for walnuts. A little too rich on the crust but very delicious. Fantastic recipe! Thanks.

    • Susan wrote on August 25, 2010

      🙂 That is why I used walnuts for the crust…not so rich and the flavor really compliments the bananas! Glad you liked it!


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