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

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

365 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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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."

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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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Got to love that, Rachel! Key-lime pie sounds divine!

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Rocio's Review

Raw banana cream pie recipe
5
5 out of 5

Love it!
I can´t stop eating it every time I have it in my fridge

thank you for sharing!

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I hear you, Rocio. Hmm, I think it's time I make one for myself! :)

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Do i have to soak the cashews overnight?

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No need to soak, Eva! :)

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Hi ! I used this banana cream for a raw chocolate banane cake and it was absolutely delicious. Thank you for the recipe !

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Mmm, I bet that was good, Naelya!

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Bodil Jacobs's Review

Raw banana cream pie recipe
5
5 out of 5

Hi Laura-Jane, My pie is in the freezer now.. awaiting tomorrows clothes exchange party! What is it that you have sprinkled on top? Cinnamon perhaps? Also, How long before serving do I need to take it out? Cheers

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Hi Bodil! That is cacao sprinkled on the top. As for serving, treat like an ice cream cake: slice direct from freezer and serve immediately. Keep in freezer at all times!

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I made this for a party the other night and it was a hit! Thank you so much for all these fantastic recipes!!

Posted from The Rawtarian's Raw Recipes App

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Wonderful, MW. Good to hear! :)

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Dar's Review

Raw banana cream pie recipe
5
5 out of 5

Love this recipe as much as all the others I have tried...sweet and savory...your site keeps me eating raw with so much variety ! Thanks !

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Aw, I love to hear this, Dar! :)

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Hi there! What size was the pie dish you used?

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For pies, I usually use an 8" pie plate. But sometimes I get creative and use small springform pans. Try what you have and see what you like!

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