Peanut Butter Banana Cream Pie

We finally got some rain here in Austin. I know, no one wants to hear about the weather, but there’s more to the story. We didn’t just get rain, we got a big thunderstorm as well. The kind of night where you want to curl up with your dogs and watch a movie or read a book, and that’s just what I did. Until I almost peed my pants because a bolt of lightning struck so close that it sounded like a car blew up in my front yard. I’m not even exaggerating! I have never heard anything like it.

After I realized that my house wasn’t in fact on fire, I had to check to make sure my dog didn’t have a heart attack. This is a dog that will run and hide whenever someone picks up a controller, because she’s afraid of the clicking noise that the TV sometimes makes. She doesn’t get the nickname nervous Nellie for nothing. With her obvious anxiety issues, we’re always afraid that she’s going to have a heart attack one day, but she seemed pretty unfazed by the whole thunderstorm. Clearly it wasn’t as scary as that controller can be.

Peanut butter banana cream pie

Okay, I’ll talk about pie now. A chocolate crust layered with sliced bananas, creamy peanut butter banana filling and coconut cream, this recipe should really be called black bottom peanut butter banana cream pie. That would be a lot of words.

peanut butter banana cream pie 

How about no-bake black bottom peanut butter banana cream pie? And it’s gluten-free, grain-free, dairy-free, egg-free, fruit sweetened, paleo friendly and vegan!

Peanut Butter Banana Cream Pie
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ½ Cup dates
  • ½ Cup walnuts
  • ½ Cup banana chips (unsweetened)
  • 1 Tablespoon coconut oil (soft)
  • 1 Tablespoon cocoa powder
  • ½ Teaspoon sea salt
  • 2 Large bananas
  • ¼ Cup Sunflower seed butter (or nut butter of choice)
  • 1 Teaspoon pure vanilla extract
  • 1 Cup coconut cream (or full-fat coconut milk)*
  • 1 Tablespoon maple syrup (optional)
  • ¼ Teaspoon vanilla extract
  • ¼ Teaspoon cinnamon
  1. To make the crust, process all of the crust ingredients in a high speed blender or food processor until well combined and stuck together. Evenly spread the crust in a greased round, glass pie dish.
  2. Slice ¾ of one banana into rounds and lay flat on top of the crust.
  3. Combine any remaining banana and the filling ingredients in a food processor, and process until smooth. Pour the filling into the crust. Set in the fridge (or freezer for faster results).
  4. Whip the cream ingredients with a hand mixer (or use a fork) and chill in the fridge at least 30 minutes. Spread the cream evenly over the pie, and serve!
*Place your can of coconut milk in the fridge overnight and the thick cream will naturally separate. Be careful not to shake because you need to scoop the cream out without the excess liquid.


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