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    Oh My Veggies » Vegetarian Recipes » Dessert Recipes

    Vegan Banana Cream Pie

    Published: Apr 20, 2021 · by Nicole · Updated: May 19, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    vegan banana cream pie

    This showstopping vegan banana cream pie is the ultimate plant based dessert. A crunchy homemade crust is filled with creamy banana toffee filling, and topped with fresh fruit and nuts.

    vegan banana cream pie on a cutting board

    This vegan banana cream pie is such a fun recipe to make. There are more steps than for a typical dessert on my blog (I generally like things easy.)! But it’s still super straightforward and 100% worth the effort.

    Imagine this. A crumbly, subtly sweet crust with just the right mixture of chewiness and crunch. Follow that by a layer of fresh, ripe bananas that add natural sweetness.

    Next up is the best part- the creamy, smooth and luxurious toffee filling that basically melts in your mouth. Trust me, you won’t be able to stop at just one slice!

    This vegan banana cream pie is:

    • Super creamy and indulgent.
    • Refined sugar-free.
    • Gluten-free.
    • Super easy. No complicated ingredients or preparation techniques necessary.
    • Perfect for impressing guests!

    This pie is a great sweet treat for special occasions. Decorate with berries, fruit and nuts of your choice, and you’re good to go.

    slice of vegan banana cream pie being served

    Tips & Tricks

    Don’t leave it too long before serving, because the banana does start to oxidize pretty quickly. If you want to make this pie ahead of time, I would recommend making the crust, and then prepping the cream filling on the day when you’re ready to serve.

    Don’t bake the crust for too long, because it will dry out. I always like to leave a little bit of chewiness.

    If you’re a chocolate fan, stir a tablespoon of cacao powder into the filling!

    vegan banana cream pie filling in a cake tin

    Ingredients and Substitutions

    • Oat flour. Ensure gluten-free, if desired.
    • Almond flour. I’ve tried this with different flours, but almond achieves the best texture.
    • Maple syrup. Agave nectar works too, but this would make the recipe not refined sugar free.
    • Coconut oil. Smooth, runny almond butter works too.
    • Cornstarch (cornflour) or arrowroot.
    • Coconut sugar.
    • Plant based milk of your choice.
    • Vanilla extract.
    • Coconut cream, left to chill in the fridge overnight.
    • Fresh bananas.
    • Berries and nuts of choice to decorate.

    Step-by-step Directions

    STEP 1: Preheat the oven to 180 degrees C/350 degrees F.

    STEP 2: Make the crust. Add the oat flour, almond flour, maple syrup, and coconut oil to a large mixing bowl. Mix together until well-combined, then transfer to a pie dish and press down firmly. Bake in the preheated oven for 5-7 minutes, until golden but not dry.

    making crust for vegan banana cream pie

    STEP 3: Add the cornstarch, coconut sugar and plant based milk to a saucepan over a medium heat. Bring to a simmer, whisking together the ingredients together, then leave to simmer for 2-3 minutes, until thickened. Remove from heat, add the vanilla extract and set aside to cool in the fridge for around 15 minutes.

    assembling banana cream pie in pan

    STEP 4: Carefully transfer the solid part from the coconut cream cans to a mixing bowl. Whisk together using an electric whisk with the coconut sugar and vanilla extract.

    STEP 5: Pour the toffee sauce into the coconut cream and continue whisking until thoroughly combined.

    STEP 6: Arrange a layer of banana slices over the crust, followed by the cream filling. Leave to chill in the fridge for an hour before decorating and serving.

    adding toffee filling to banana cream pie

    More Dessert Recipes

    If you love this vegan banana cream pie, be sure to check out these delicious recipes too:

    • Mini Vegan Banana Cream Tartlets
    • Vegan Banana Bread
    • Vegan Banana Oatmeal Cookies
    • Vegan Lemon Tart
    • Easy Vegan Lemon Cake

    Recipe

    vegan banana cream pie

    Vegan Banana Cream Pie

    This showstopping vegan banana cream pie is the ultimate plant based dessert. A crunchy homemade crust is filled with creamy banana toffee filling, and topped with fresh fruit and nuts.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 1 hour hour 35 minutes minutes
    Total Time: 1 hour hour 35 minutes minutes
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: banana cream pie recipe, gluten-free banana cream pie, vegan banana cream pie
    Servings: 10 slices
    Calories: 192kcal
    Author: Oh My Veggies

    Equipment

    • Conventional oven
    • Pie tin
    • Mixing bowl x2
    • Non-stick saucepan
    • Whisk
    • Electric whisk

    Ingredients

    For the crust

    • ⅔ cup gluten-free oats
    • ¾ cup almond flour
    • 2 tbsp maple syrup
    • 2 tbsp coconut oil melted
    • 1 large banana sliced

    For the toffee filling

    • 2 ½ tbsp cornflour
    • ⅓ cup coconut sugar
    • 1 ½ cups plant based milk
    • 1 tsp vanilla extract

    For the cream

    • 4.5 oz coconut cream left to chill in the fridge overnight
    • 1 tbsp coconut sugar
    • 1 tsp vanilla extract

    For topping (optional)

    • almonds or other nuts
    • fresh fruit such as bananas and strawberries
    US Customary - Metric

    Instructions

    • Preheat the oven to 180 degrees C/350 degrees F.
    • Make the crust. Add the oat flour, almond flour, maple syrup, and coconut oil to a large mixing bowl. Mix together until well-combined, then transfer to a pie dish and press down firmly. Bake in the preheated oven for 5-7 minutes, until golden but not dry.
    • Add the cornstarch, coconut sugar and plant based milk to a saucepan over a medium heat. Bring to a simmer, whisking together the ingredients together, then leave to simmer for 2-3 minutes, until thickened. Remove from heat, add the vanilla extract and set aside to cool in the fridge for around 15 minutes.
    • Carefully transfer the solid part from the coconut cream cans to a mixing bowl and whisk together using an electric whisk with the coconut sugar and vanilla extract.
    • Pour the toffee sauce into the coconut cream and continue whisking until thoroughly combined.
    • Arrange a layer of banana slices over the crust, followed by the cream filling. Leave to chill in the fridge for an hour before decorating and serving.

    Nutrition

    Calories: 192kcalCarbohydrates: 19gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 63mgPotassium: 113mgFiber: 2gSugar: 9gVitamin A: 8IUVitamin C: 1mgCalcium: 72mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Vegan Lemon Cake
    Vegan Millionaire Shortbread (Caramel Slice) »

    Christmas Recipes, Dessert Recipes, Holiday Recipes, Vegan Baking, Vegan Dessert Recipes, Vegan Pies And Pastries, Vegan Recipes, Vegetarian Recipes bananas, gluten-free oats

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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