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

All

22 votes
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I am very keen to try this however don't like coconut. Can you please suggest a substitute for the coconut oil in particular? Thank you!

24 votes
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Hi Michelle, in the crust you could use hemphearts instead of the coconut. However, in the actual cream part you MUST use coconut oil since it is the coconut oil that will help the pie solidify when cold. (no other oil will do). The oil doesn't really taste like coconut though - it is there to solidy the banana cream

21 votes
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I just made it as a surprise for my fiance for Valentines day. I can not wait to eat it! The cream is delicious even before it's frozen in the pie :)

21 votes
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Your honey is going to love it. Happy V day, Stephanie!

21 votes
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Oh he did! And I did too :-)

22 votes
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:) Stephanie

21 votes
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Just tasted this pie...amazing!!! Thanks alot. Will definitely make again.

16 votes
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Glad you liked Karen!

17 votes
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Made the Raw banana cream pie recipe last week. the cream came out yummy, however the crust didn't. It had a soapy taste to it. Do you think I should have soaked the raw cashews before using? Thanks

18 votes
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Interesting! I haven't really experienced a soapy taste. You could try soaking your cashews. You could also try using pecans for the crust instead of cashews

20 votes
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Thanks for getting back to me. My error...I had left the coconut flakes out. It was not in the fridge, so it spoiled. That's what gave it that "soapy" taste. Going to try it out again this week. Will let you know how it comes out. Thanks.

21 votes
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Hi Amy! Thanks for writing back and explaining. :)

18 votes
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OMG! i have just put this in the freezer to set i can not believe how creamy it is and it's a hit with both kids already yummy yummy Thank you

16 votes
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When the kids like it  - it is a definite hit! :) Glad to have you here Christine!

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Do you think it would be possible to substitute some of the coconut oil for lecithin? I know it wouldn't set quite as firm but it would cut down on calories and saturated fat.

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OMG. Made this last night for a Paleo couples evening tonight... Delicious!! I'm thinking next time I will do a dark chocolate drizzle and banana slices simply for aesthetics... It really is simple and yummy! Thank you .

Posted from The Rawtarian App

15 votes
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Your dinner must have been a hit, Helen! Glad you and your friends enjoyed. 

16 votes
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Thank you so much! I made this tonight and it is AMAZING! I used a mixture of walnuts, pecans and cashews in the crust, purely because they all have slightly different nutritional benefits and I wanted to get as much "goodness" in as I could. My only problem was converting cups to grams (I'm in the UK) but I think I might invest in some US cup measures because I intend to try all the recpies on your site.

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ccaroline. I used my scale to covert the cups for you. 1 cup cashews=145g, 1 cup coconut=80 g, 1/2 cup dates=95g, 1/4 tsp salt = 1.75g, 3/4 cup cashews=109g, 1/4 cup honey=105g, 1/4 cup lemon juice = 68g, 1/3 cup coconut oil = 70g, 1 tsp vanilla = 5g, 1/8 tsp salt = 0.875g (pinch)

82 votes
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Thank you Tammy!!

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Hi Caroline, so glad you enjoyed! I wonder how I can make it easier for you in terms of converting. That would be cool if there was a button that could convert from cups to grams.. Doesn't exist on my website but it would be so cool if it did. I am sure you are not the only person with such a request :)

15 votes
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Hiya, thanks for all these amazing recipes. I just wondered if I put the cashews in soaked or unsoaked? I'm new to raw food and most of the recipes I've seen call for soaked cashews when making something creamy. Sorry if this is a stupid question!

9 votes
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There are no stupid questions! In my recipes, you do not have to soak unless I specifically say to soak in the recipe.

In this recipe no soaking is required.

15 votes
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Thanks going to make this tonight fingers crossed!!!

Posted from The Rawtarian App

14 votes
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You won't regret it Helen. I promise! It's really delicious.

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