Banana Cream Pie
Prep time
Total time
Recipe type: Cakes
Cuisine: Raw, Vegan
Serves: 1
  • 2 cup almond meal
  • ½ cup finely shredded coconut
  • 2- 3 tbsp coconut nectar
  • 1 tbsp coconut oil
  • 1 + ½ cup cashews, soaked
  • 3 tbsp coconut oil, melted
  • ¼ cup coconut nectar
  • 2 medium ripe banana
  • seeds from ½ vanilla bean
  • juice of 1 lime
  • pinch of pink himalayan salt
  • 2 - 3 ripe banana, sliced
  • 2 cup raw cashews, soaked 2-3 hours and rinsed
  • 2 tbsp coconut oil, melted
  • 3 tbsp coconut nectar
  • seeds from ½ vanilla bean
  • 1 tsp fresh lime juice
  • pinch of pink himalayan salt
  • 2-4 tbsp filtered water (need for blending)
  • 3 tbsp coconut nectar
  • 1 tbsp coconut oil
  • 2 tsp lucuma powder
  • pinch of cinnamon
  1. Line the base and sides of a 9 inch cake tin with baking paper and set aside.
  2. FOR CRUST - combine all the ingredients in the food processor fitted with the S blade and process until well combined. Press mixture evenly into prepared cake tin, pushing mixture up the sides, about 2 to 3 cm. Place in the freezer whilst you make the filling.
  3. FOR FILLING - Place all ingredients, in a powerful blender and blend until smooth. Take your prepared crust out of the freezer and pour the cream over the base by using a spatula, add sliced bananas. Place back in the freezer whilst you make the icing.
  4. FOR ICING - Place all ingredients into a food processor and process until smooth.
  5. Remove cake from freezer top with the icing and let sit in the freezer (about an hour) or until it's set. Take out of freezer 1 hour before you want to serve it so it can soften and is easy to cut. This does need to be served chilled though.
  6. To make the caramel, mix all the ingredients together. Decorate and serve,
  7. Enjoy!
You can always substitute Coconut Nectar and use date paste if you prefer. If you can't get Lucuma powder substitute with vanilla extract or use Mesquite powder (sweet with a slightly nutty wild flavor and a hint of caramel). If you are allergic to cashew you can always substitute cashew and use young thai coconut meat or organic full fat coconut milk.
Bananas should be peeled just before using because when exposed to air, they oxidize and turn brown. If they are not used immediately after peeling, brush the flesh of the bananas with lemon or lime juice to prevent them from browning. Another method that can be used to prevent browning is to soak bananas. Mix 1 part lemon juice with 2 or 3 parts water and place slices in the mixture. Allow to soak for 5 minutes, drain slices and then dry with paper towels.
Recipe by Deviliciously Raw at