Vegan Banana Cream Pie

by Jill Dalton

Vegan Banana Cream PIe

Jill Dalton
Mmmmmm Banana Cream Pie. Just like mama used to make. Weeeell, almost. This recipe tastes just as good without all of the added sugar and dairy. You will be smiling with every bite!
5 from 1 vote
Servings 8 people
Prep 20 mins
Cook 4 hrs
Total 4 hrs 20 mins

Our Sponsors

Complement Supplements: our viewers SAVE 15% OFF at checkout with code: PlantBasedEasy

Wellbean: our viewers SAVE $5 OFF at checkout with code: PlantBasedEasy

Herbal Face Food: our viewers SAVE 20% OFF at checkout with code: PlantBasedEasy

Ingredients
 
 

Crust

Filling

  • 7 oz silken tofu, 7oz
  • 1 tsp vanilla
  • 1 ½ cups raw cashews
  • 1 cup dates
  • ½ cup almond milk, unsweetened, or plant milk of your choice
  • 3 bananas, divided, 1 banana for blending into the filling, 2 bananas, sliced for layer inside the pie

Topping

  • ½ cup toasted coconut, or more

Instructions
 

  • Pulse the almond meal and dates in the blender until mixture sticks together. Press mixture into a 9 inch pie plate to make the crust. Bake at 350° for 5 to 10 minutes or until golden brown. Place filling ingredients into blender and blend until smooth. Pour half of mixture onto crust. Layer sliced banana onto the cream and then cover the bananas with remaining cream mixture. Sprinkle the toasted coconut on top of the cream and refrigerate for 4-6 hours.
  • Press mixture into a 9 inch pie plate to make the crust.
  • Bake at 350° for 5 to 10 minutes or until golden brown.
  • Place filling ingredients into blender and blend until smooth.
  • Pour half of mixture onto crust.
  • Layer sliced banana onto the cream and then cover the bananas with remaining cream mixture.
  • Sprinkle the toasted coconut on top of the cream and refrigerate for 4-6 hours.
Love this FREE recipe? Help us make more!Become a Supporting Member today!

Nutrition info

Calories: 447kcalCarbohydrates: 52gProtein: 12gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 27mgPotassium: 641mgFiber: 8gSugar: 32gVitamin A: 58IUVitamin C: 4mgCalcium: 102mgIron: 3mg

You may also like

12 comments

yankeewife February 3, 2018 - 6:41 pm

This was an easy and delicious recipe to follow and enjoy! We addd a pinch of sea salt to bring out the natural sweetness of the fruit- the crust came out perfect after about 12-15 mins in a convection oven (bc we used a few more dates and cashews so it needed more time to become golden brown), and the ripe bananas layered between the super creamy and light filling, topped with crispy toasted coconut shavings, made it a #TeamTexture, delicious, Banana Cream Pie! Plant based never tasted so satisfying. Thank You for sharing this recipe!:)

Reply
Megan February 4, 2018 - 8:15 am

Do you have a suggestion of what I can substitute for the cashews in this recipe. My son is allergic to cashews. This is my biggest struggle in trying to become vegan.

Reply
Jill Dalton February 4, 2018 - 10:01 am

You could use raw almonds that have been soaked for a few hours =)

Reply
Kathleen February 10, 2018 - 12:35 pm

I am very happy to find your channel. The recipes look yummy and l will be creating them soon. Thanks for sharing your story.

Reply
Larry Ugone September 20, 2018 - 1:30 pm

is there something i could replace for the tofu need to avoid soy!

Reply
Jill Dalton September 26, 2018 - 4:05 pm

You could use 1/2 cup more of the cashews

Reply
Neville West May 18, 2020 - 4:08 pm

Do I need to soak the cashews before?

Reply
Jill Dalton May 19, 2020 - 5:29 pm

If you have a powerful blender then you don’t have to soak them. If you are using a regular blender, it would help to soak them for a couple hours.

Reply
Julia August 22, 2021 - 5:54 am

I also need to sub the cashews due to allergy. If I use almonds instead, do I need to peel off the skin after soaking?

Reply
Jill Dalton August 25, 2021 - 10:56 am

You don’t need to but it will be a bit more on the tan side than white. Still super delicious and nutritious =)

Reply
Carla February 28, 2022 - 11:55 am

This looks yummy but I cannot have nuts or seeds. Do you have a substitution recommendation for the cashews?

Reply
Jill Dalton March 4, 2022 - 12:25 pm

You could try using all tofu but I haven’t tried it

Reply

Share your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.