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

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17 votes
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Hi Jacaleen! I am so glad you enjoyed it. We can't keep it in the house long either :) And yay for introducing a not-so-healthy friend to raw food :) This is a great "gateway" recipe lol

23 votes
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Hi, I was wondering if I could substitte cashews for another nut. Im very sensitive to cashews. Thank You Tammy

49 votes
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I substituted 1/4 cup of almonds and 3/4 cup of walnuts for the 1 cup of cashews it asked for in the crust. I also added about 1/4 -1/2 cup more of dates, sprinkled a little cinnamon (about 1/4 tsp) and added approx 1/4 cup of coconut oil as well to make the crust stick together a little bit better for me. It was divine! You could have formed the crust into cookie balls and eaten them plain that way! I wasn't too much of a fan of the banana mixture on top. Next time I'll probably use just some frozen blueberries or strawberries and plain raw yogurt and make a mixture out of that. However, my family loved it. They inhaled the entire pie in 20 min! They asked if it could be their Sabbath dessert every week. That's saying a lot. Thank you for sharing your wonderful recipe!

40 votes
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Hi Karen, so glad your family loved! Congrats :)

18 votes
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I always sustitute cashews with a mixture of almonds and macadamias (or walnuts), the crispy side is contributed by the almond and the soft more creamy texture by macadamias or walnuts.

21 votes
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Hi Aly,  a great suggestion! In the crust you can substitute a wide variety of nuts (macadamia nuts, pecans, almonds or walnuts or a combo thereof) for cashews. In the banana cream filling part I would sub with macadamias only.

40 votes
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I actually used a combo of sunflower, hemp, cashews, and macadamia nuts. Since we were severely low on food at the time. It came out perfectly. I especially liked using the hemp seeds for that extra nutritional boost. I am going to make my own version of this recipe again using a combo of cashews and hemp seeds.

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