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
- 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
| Name | Amount | % 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 % |
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Comments and Reviews
Top voted
Kellie Lombard
Apr 30, 2013
Holy moly. This is incredible! I almost cried when we finished it. Thank you for your marvelous recipes. :)
Monica
Apr 06, 2013
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 :)
The Rawtarian
Apr 28, 2013
Hi Susie, no, there is no need to soak the cashews
All
Naure
May 03, 2016
Naure's Review
Raw banana cream pie recipe
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.
The Rawtarian
May 05, 2016
Hi Naure!
How ripe were your bananas? If they were unripe they wouldn't be very sweet, nor very flavorful.
Naure
May 19, 2016
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.
Linoya
Apr 02, 2016
Linoya's Review
Raw banana cream pie recipe
Hi! What should be the size of the pie's dish? is 8 inch ok?
The Rawtarian
Apr 03, 2016
8" pie pan is perfect - that's what I use too :)
Linoya
Apr 03, 2016
Linoya's Review
Raw banana cream pie recipe
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.
The Rawtarian
Apr 04, 2016
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!
Linoya
Apr 04, 2016
Linoya's Review
Raw banana cream pie recipe
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
The Rawtarian
Apr 05, 2016
Yay! Glad it worked a treat :) Yes, resisting is a tough one with recipes like this one ;)
Amanda Stam
Jan 27, 2016
Amanda Stam's Review
Raw banana cream pie recipe
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 :)
The Rawtarian
Jan 27, 2016
Haha nice!!
patricia oliveira
Dec 28, 2015
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?
The Rawtarian
Dec 31, 2015
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
jennifers
Nov 20, 2015
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!
The Rawtarian
Nov 22, 2015
Love the idea of the almond extract addition, Jennifer!
Maya
Jul 19, 2015
Hello, can you please tell me, is there enything else I can use instead of coconut oil?
The Rawtarian
Jul 22, 2015
Hi Maya, sorry, coconut oil is necessary for the pie!
Sarah Dwyer
Jul 06, 2015
Sarah Dwyer's Review
Raw banana cream pie recipe
Hi How long can the pie be frozen for? Does the banana go brown?
Thanks :)
The Rawtarian
Jul 11, 2015
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! :)
Lindsey
Jun 30, 2015
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?
The Rawtarian
Jul 08, 2015
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."
The Rawtarian
Jul 01, 2015
Hmm…. I don’t like the idea of it. sounds too risky to me. Just wait and make with fresh, pretty please!
Lindsey
Jul 08, 2015
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
The Rawtarian
Jul 11, 2015
Glad you enjoyed, Lindsey!
Rachel
May 18, 2015
Rachel's Review
Raw banana cream pie recipe
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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