Raw Banana Cream Pie

by Susan on January 26, 2010

I am a big fan of bananas. They are loaded with potassium, B6 and fiber. They are also extremely portable, as they come with their own carrying case that is very easy to discard (yes, I am referring to the peel). I had a couple of ripe bananas sitting on the counter just begging to be turned into something wonderful. The walnut crust and touch of chocolate are the perfect compliments to the banana infused filling. This recipe makes four 4-inch tarts. You can order the tart pans here: 4″ tart pans.

Banana Cream Tart with Walnut Crust


  • 1 1/2 C Walnuts
  • 1 C Brazil Nuts
  • 5 Dates (soaked until soft)
  • 2 T Coconut Butter

Pulse walnuts and brazil nuts in food processor until coarsely chopped. Chop dates and add to food processor with coconut butter. Process until well blended. Press into tart shells two 4 inch tart shells. Crust should be 1/4″ thick all around.


  • 2 C Cashews (Soaked at least 3 hours)
  • 1 C Young Coconut Flesh
  • 1/4 C Coconut Water (from fresh coconut)
  • 1/4 C Coconut Butter
  • 1 t. lemon juice
  • 1/4 C Agave (or liquid sweetener of your choice)
  • 1 Vanilla Bean, scrape out the insides
  • 2 Bananas, sliced, separated

Process cashews, young coconut flesh and coconut water in food processor until well blended. Add 1 t. lemon juice, 1/4 C agave, 1/4 coconut butter, vanilla bean insides and one banana and continue to process until light, fluffy and very well processed. Transfer to bowl and add second sliced banana, stir to combine. Refrigerate for 30 minutes. Remove from refrigerator, spoon into crusts and sprinkle with left over crust mixture and dried coconut. Top with melted raw chocolate.

Raw Chocolate:

  • 1 C Raw Cacao Butter
  • 1 t. Vanilla
  • 3 T Coconut Oil
  • 1/3 C Powdered Sucanat (finely ground in coffee grinder)
  • 2 T Agave (or liquid sweetener of your choice)
  • 7 oz. Cacao Powder

Melt cacao butter and coconut oil in dehydrator or over hot water. In food processor, combine melted cacao butter, coconut oil and vanilla. Remove 1/2 mixture and set aside. Add 1/2 cacao powder and combine. Add sucanant and combine. Add coconut butter that was set aside and combine. Add remaining cacao powder, mix well. It should be quite liquid at this point. It will harden as it cools.

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{ 50 comments… read them below or add one }

Lois January 26, 2010 at 9:14 pm

Hey Susan


I’m a novice..what are you soaking your cashews in?




Susan January 26, 2010 at 9:16 pm

Filtered water… :-)


RawSierra January 26, 2010 at 10:58 pm

Looks amazing! or should I say Rawmazing. I have trouble getting coconuts where I live though so I find it hard to make yummy recipes with coconut meat as an ingredient. Are there any substitutions? I do have coconut butter and coconut oil. Thanks!


Heathy January 26, 2010 at 11:12 pm

Oooh, i love bananas too – even better with choccie! Your tart is beautiful. Looks like I can reach in and grab it :) Mmmm


Raw Candy January 26, 2010 at 11:46 pm

That tart looks incredible… love the photography! I’m adding this to my list of recipes to make :)


Nikki @ yummy raw kitchen January 27, 2010 at 7:25 am

My co-workers see me with a banana and say, “How many is that today?”. Haha, I love ’em. This sounds delicious, and it’s so pretty!


veganlisa January 27, 2010 at 7:49 am

Absolutely goregous!


Lauren January 27, 2010 at 9:41 am

YUM! Amazing! I need to get a tart pan! :)


Kelly Parr January 27, 2010 at 11:29 am

This looks incredibly delicious!
Thanks for sharing!


Gena January 27, 2010 at 11:29 am

Woman. You are a culinary goddess.


Patricia Robinett January 27, 2010 at 1:03 pm

yep, she is a culinary goddess. SUSAN is amazing… an artist and a gourmet. i think i’ve burned out on nuts, tho, so i am enjoying simple raw, living foods… plenty of fruit & greens. my most complicated recipe now is for pecan pie: one date spread flat, pecans to cover. eat. hahaha…


Melissa January 27, 2010 at 1:07 pm

This looks absolutely amazing! I cannot wait to try it. I consume a lot of bananas too..especially when it comes to my green smoothies! Thanks for sharing.


Lee January 27, 2010 at 10:13 pm

Wow, this really looks fantastic. Any chance you’ll feature it in an upcoming class? :-) Great picture, can’t wait to try cooking this stuff.


Marty January 27, 2010 at 10:48 pm

I agree with RawSierra – what are possible substitutions for coconut meat as an ingredient.


Susan January 27, 2010 at 11:20 pm

I don’t know of anything that you can substitute. You could try local Asian markets. Sometimes they even carry frozen young coconut flesh. You can order them online but the cost is very high. I have seen them on amazon for 26.00 for three.


kim g. January 28, 2010 at 12:03 pm

This looks amazing! I can get young coconuts where I live, but my problem is that I’m too intimidated to cut them open. I’ll have to check the Asian markets for frozen. One question – I have virgin coconut oil, does that work as oil when melted and as butter when solid? Or is coconut butter a separate product? Thank you!


Susan January 28, 2010 at 12:16 pm

I am going to post today or tomorrow on how to open a coconut. It really is easy once you know how. Also will be addressing the difference between coconut butter and coconut oil!


Jennifer January 28, 2010 at 6:28 pm



El January 29, 2010 at 8:16 am

How can you go wrong with Bananas Cream? Beautiful


Heather January 29, 2010 at 2:19 pm

Oh yum! Bananas are one of my favorites, too! I can’t wait to try this one, it looks amazing!


Lola! January 29, 2010 at 2:34 pm

Oh MY!

This looks devilishly delicious- thank you!


Michal January 29, 2010 at 4:43 pm



Global Patriot January 30, 2010 at 12:43 am

Enlightening to see such delicious desserts being made from raw ingredients!


Susan January 31, 2010 at 9:20 am

You bring up an interesting point. First of all, you need to re-read the article you linked to. It didn’t say it comes from pineapple juice, but the pineapple shaped core of the agave. Second, there is controversial information about agave. But if you make sure your sources are reputable, you can find organic agave. You can even find raw agave if you look. I think that it is important to really research and know what your food sources are for everything. I use agave sparingly in recipes. Some people may substitute dates. But even that can cause problems because of the quantity of dates used. I believe in moderation. It takes just a little agave to sweeten. You can certainly choose not to use it or make the recipes that include it. There is some good information provided by Madhava Agave on their fact sheet. Theirs is not raw, but can clear up some misinformation that is circulating out there. http://www.madhavasagave.com/FAQ.aspx#q13


Mike January 31, 2010 at 9:35 pm

Dear Susan,

It was my mistake to mention about the pineapple tree but not the core. Thank you very much for bringing back the hope. We are also buying raw organic agave, however I have no chance to make sure whether the source is reliable. Anyway my intention was not to be against agave as I do like the no taste sweetener too and after I stopped using the honey, the maple syrup and the agave nectar are the ones we used.

P.S. Thanks as well for the link. It really explained to me a few things I was looking for.
Best regards to you and all your INCREDIBLE WORKS !!!


Susan January 31, 2010 at 9:41 pm

I would suggest calling the company and talking directly to them. Many people are very open to this and will be able to let you know exactly how their product is being made. :-)


Damon February 8, 2010 at 12:14 pm

As for the sweeteners, good call on the sucanat. I have it in the pantry but rarely think to use it for anything. I will try that next time I’m in the mood for chocolate (less and less lately :|)… To the best of my knowledge the Raw Agave nectars are fermented with an enzyme (kind of like HFCS…ugh) versus the cooking process. During the process, (this information gets hard to clarify…any takers?) the temperature may rise above 115-120 which would bring up a “raw” argument with some raw foodists. In my opinion as long as we are finding the best we have available and fully enjoying it for what it is moderation seems to come naturally. Thank you again Susan for another raw gem, great work! btw- I also think a book of your recipes would do well 😉


Pam February 9, 2010 at 7:45 am

OMG!….that looks so delish!



Mikaela March 20, 2010 at 12:25 am

It’s gluten free!!!!! I have celiac, so I’m super excited to try this! Thank you.


Sara April 21, 2010 at 6:25 pm

Walnuts and I disagree but this looks so wonderful! Would it be possible to substitute another nut for the walnuts? I think pecans have a similar texture but I am new to the raw food game. What do you think?


Susan April 21, 2010 at 7:12 pm

In this case, yes, you can replace the nuts with pecans, measure for measure.


julia ross August 25, 2010 at 4:31 pm

This was incredible. Everyone loves it. We did not use the full cup of young coconut flesh, too expensive. We also substitued vanilla extract and substituted macadamias for walnuts. A little too rich on the crust but very delicious. Fantastic recipe! Thanks.


Susan August 25, 2010 at 4:32 pm

:-) That is why I used walnuts for the crust…not so rich and the flavor really compliments the bananas! Glad you liked it!


Nik December 5, 2010 at 2:54 pm

Yum! Amazing! I love banana, and cream and pie)!


Shelby December 6, 2010 at 5:30 pm

I finally got a chance to make this, it was perfect! And a hit with a table full “regular” eaters as well. (I did use a little less agave than is called for, and it was still fantastic).

Thank you!


Rachel January 23, 2011 at 11:58 pm

Just made this tonight and it was amazing!!! I also added blueberries and strawberries to the top of it. This recipe makes a lot more cream then crust though. So next time I am cutting the cream recipe in half. This is my husbands favorite raw desert so far!
This would also go so well with raw ice cream on the side.
Thank you for sharing such awesome recipes.


Victoria March 15, 2011 at 9:38 pm

How did I miss this?!! I LOVE Banana Cream Pie and am ecstatic to see a raw version. Two more weeks till my juice fast is over and then I’m definitely making this, along with the Raw Pizza! =P

Based on Rachel’s comment, I think I’ll double the crust rather than cutting the cream in half! =D

Dang! This looks so scrumptious … I’m drooling on my keyboard … again!


Foodie July 23, 2011 at 7:12 pm

How long do you leave this pie to set. After 1 hour, filling is still not set. Should this be put in the freezer to set? What do you recommend? Thanks!


Susan July 23, 2011 at 7:26 pm

It should have a spoonable consistency. You are not looking for it to be hard.


Casey March 3, 2012 at 2:57 pm

Freaking. Yum. All I gotta say.


Lee October 7, 2012 at 8:33 pm

Novice question here…is this best made on the day or woud it be ok to make the day before ? Thanks!


Dwyna February 3, 2013 at 8:42 pm

I made this today, The raw sauce makes the dessert. It is a labor intensive dessert. but worth it. My husband of 41 years will try raw but not ofgten even he loved it!!!


Rebecca May 14, 2013 at 3:32 pm

I really enjoy looking through all your recipes, they look so yummy :)
I do have a question for you though. As tasty as cashews are and as much as I love them, I am slightly allergic, so I was wondering if there was anything that I could substitute in for them? I usually try to avoid them. Thanks!


Jane January 26, 2014 at 8:55 pm

Where to you purchase the 4 inch fluted tart tins. Thanks.


Susan January 26, 2014 at 9:47 pm

There is a link in the recipe. Cheers!


mh March 20, 2014 at 8:05 am

Hi Susan!
Is coconut butter needed for the texture and its neutral flavor!? Can we skip it or use another ingredient like avocado or oliveoil or something else!? We cannot eat coconut oil or butter, it’s too fatty. Hope there is an alternative without affecting the taste or texture. many thanks!


Susan March 22, 2014 at 12:03 pm

Yes, coconut butter is needed for texture and neutral flavor. I am confused, though. Olive oil is just as high in fat…


Jenny March 22, 2014 at 10:13 am

You list vanilla bean in the filling ingredients but it’s it listed in the directions. How is it used and when?


Jenny March 22, 2014 at 10:13 am

I meant it’s not listed in the directions


Meg July 15, 2015 at 4:28 am

I live in Japan and it is absolutely impossible to get fresh coconuts anywhere here! So I substituted this for a tin of organic coconut cream (obviously its not as good but its all that is available to me). It didn’t go quite as stiff as the cream looks like in your picture, but I let mine set in the refrigerator over night and found that it was much more firm and easier to slice than just after the recommended half hour -hour. :) was delicious


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