Recipe Directions

  • 1. Place all crust ingredients in the food processor. Process until the mixture sticks together and the dates are well processed.
  • 2. Dump crust mixture into your pie crust/glass dish. Press the crust down firmly in your dish with your hands. (Crust is now done.)
  • 3. Add all banana filling ingredients to your blender. Blend until creamy and smooth.
  • 4. Pour banana cream filling onto the crust. Smooth out with the back of a spoon.
  • 5. Cover and throw in freezer. Ideally should be frozen overnight to firm up so that it can be sliced perfectly.
  • 6. This raw banana cream pie recipe should always be kept in the freezer. (It'll get soggy if in the fridge.)

The Rawtarian's Thoughts

By The Rawtarian

I was inspired to create this raw banana cream pie recipe for Christmas this year. It is soo smooth, so "banana creamy" and just absolutely perfect. (Can you tell I am on a freezer pie kick??)

It's actually pretty fast to make - just a quick food process and an easy blend. Even a crappy blender should be able to handle this raw recipe.

Using perfectly ripe bananas will give you that divine banana cream pie taste. (You want to use perfectly ripe bananas - not too green and not too brown.)

If you don't do honey you can do agave nectar or maple syrup instead of the honey. Use the same measurements.

Enjoy this raw banana cream pie recipe! Isn't it pretty?

Recipe Photos

Nutrition Facts

Nutritional score: 64 out of 100
  • This recipe is very low in Sodium.
  • This recipe is low in Carbohydrates.
  • This recipe is a good source of Vitamin B6.
  • This recipe is a noteworthy source of Protein, Dietary Fiber, Iron, and Vitamin C.

Amounts per 136 g (5 oz) suggested serving

NameAmount% Daily
Calories 416 17 %
Protein 5 g 9 %
Fat 28 g 35 %
Carbohydrates 43 g 13 %
Dietary Fiber 5 g 16 %
Sugars 29 g
Calcium 19 mg 2 %
Iron 1.9 mg 15 %
Sodium 57 mg 2 %
Source: The Rawtarian, USDA

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Comments and Reviews

Top voted

395 votes
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Holy moly. This is incredible! I almost cried when we finished it. Thank you for your marvelous recipes. :)

370 votes
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Thanks so much for this recipe and for all the recipes on your site. :) Tried this one tonight and so far, I'm loving it! (well, I loved it before it went into the freezer, so I'm sure it will be amazing once it comes out) Just a side note for anybody out there who doesn't have fresh bananas, I ended up using 2 frozen bananas and the recipe still came out great! Had to "encourage" it a little more in my blender with a spatula (I used a Blendtec), but otherwise, it worked out well. I will have to make it again soon with fresh bananas (woe is me) to see if there's a big taste difference, but I loved the creamy banana filling that came out of my blender :)

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Hi Susie, no, there is no need to soak the cashews

All

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Naure's Review

Raw banana cream pie recipe
3
3 out of 5

Well that was my first raw food dessert!!!

To be honest i thought it was ok. The bottom was really nice. However i found that the top tasted to much towards the coconut and not enough to the Bananas. I wonder if i did something wrong.

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Hi Naure!

How ripe were your bananas? If they were unripe they wouldn't be very sweet, nor very flavorful.

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They where in my opinion really ripe, to the part that they would go bad in the next (in my opinion). Perhaps i could use bigger Bananas and use a tadbit less coconut oil.

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Linoya's Review

Raw banana cream pie recipe
5
5 out of 5

Hi! What should be the size of the pie's dish? is 8 inch ok?

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8" pie pan is perfect - that's what I use too :)

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Linoya's Review

Raw banana cream pie recipe
5
5 out of 5

Just made it for tomorrow! Can't wait ^_^ tastes a bit lemony, so I added 2 small bananas, though.
I didn't blend it in a mixer, I processed it in my new Magimix :)
Would that be ok if I use my Magimix for the chocolate cheesecake? My blender's not good at all.

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Hi Linoya! Congrats on your new Magimix - I have never used one, but I googled it briefly and it looks like a food processor.

Definitely make the crust in your Magimix.

For the chesecake filling, I would prefer that it be made in a blender, as it will probably get smoother that way. However, if your blender is really dull and powerless, then you could try it in your Magimix.

Let me know how it turns out!

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Linoya's Review

Raw banana cream pie recipe
5
5 out of 5

OMG It's too delicious!! I had to hold myself from getting another slice lol the crust turned out to be like Toffee since the machine warmed the dates a little bit, but it give the crust a fantastic and a fun-to-eat texture :)
And it was fine with the Magimix, the cream turned out to be very creamy

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Yay! Glad it worked a treat :) Yes, resisting is a tough one with recipes like this one ;)

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Amanda Stam's Review

Raw banana cream pie recipe
5
5 out of 5

Wow, this pie is amazing, and so easy to make! My husband is in LOVE with it, and even eats it for breakfast, as now there's always one in the freezer :)

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Haha nice!!

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I was just wondering if the coconut flakes are sweetened can it still be good and also cashews are lightly salted will that make the recipe so different?

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Hi Patricia,

As you indicated, ideally the coconut would be unsweetened and the cashews unsalted/unroasted.

However, life does happen :)

1. So... if you are using sweetened coconut, reduce the honey by half. No biggie.

2. Re: cashews, it is not ideal to use roasted cashews since they will alter the flavor. I don't recommend it. BUT if I can't stop you from using roasted/salted, you should probably reduce the salt in the filling by half as well.

Hope this helps

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Now that i have made this pie, I have to have one ready in the freezor at all times! We love it that much! I add one teaspoon of almond extract to the banana filling (which i do to a lot of recipes i guess). It is such a beautiful pie, cuts so nicely. I am not actually a fan of banana cream pie, but this version is amazing! Thanks!

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Love the idea of the almond extract addition, Jennifer!

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Hello, can you please tell me, is there enything else I can use instead of coconut oil?

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Hi Maya, sorry, coconut oil is necessary for the pie!

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Sarah Dwyer's Review

Raw banana cream pie recipe
5
5 out of 5

Hi How long can the pie be frozen for? Does the banana go brown?
Thanks :)

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Hi Sarah, you can freeze for up to a week.

If you freeze a peeled banana on its own, it won’t go brown really. If you freeze it with the peel still on, it will go super brown and gross looking. (If freezing bananas, peel and then freeze)! If your question is about the pie itself, no it won’t go brown! :)

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I know you said to use perfectly ripe bananas for the best banana cream pie effect. I currently only have frozen bananas on hand, however, they were perfectly ripe at the time they were frozen. Since the pie must be frozen anyway, will it change the texture at all if I use frozen bananas in this recipe instead of fresh?

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Lindsey, I just recalled this comment made by someone who has done this: "Just a side note for anybody out there who doesn't have fresh bananas, I ended up using 2 frozen bananas and the recipe still came out great! Had to "encourage" it a little more in my blender with a spatula (I used a Blendtec), but otherwise, it worked out well."

10 votes
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Hmm…. I don’t like the idea of it. sounds too risky to me. Just wait and make with fresh, pretty please!

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I took your advice and waited a week for my fresh bananas to get really ripe. It came out fantastic, but I'm glad to know for next time that frozen work well, too! :) <3

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Glad you enjoyed, Lindsey!

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Rachel's Review

Raw banana cream pie recipe
5
5 out of 5

Everyone in my office went bananas for this pie. It disappeared in record time! Plus, I adore this crust recipe and plan to use it to replace a lot of my recipes that normally call for a graham crust, like key-lime pie. <3

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