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Banana Cream Pie

dairy-free banana cream pie recipe

Banana Cream Pie –made with coconut milk, coconut oil, bananas, dates and stevia– is the perfect after dinner treat.

If you made my Paleo Pie Crust but didn’t fill it with anything yet, fear not. This dairy-free Banana Cream Pie filling is the perfect companion for it. It’s made with five ingredients (coconut milk, coconut oil, bananas, dates, and stevia) and primarily fruit sweetened.

You’ll also appreciate the fact that it’s a quick and easy recipe. Bake your pie crust ahead of time, then simply throw your ingredients in the blender and you’ve got yourself a Paleo pie. My children love this one and I often serve it with dairy-free Coconut Whipped Cream for them and their pals.

Banana Cream Pieprint

  1. In a vitamix, combine coconut milk and coconut oil
  2. Blend in bananas, dates, and stevia
  3. Pour mixture into cooled pie crust
  4. Chill overnight
  5. Garnish with bananas
  6. Serve

Makes 1 pie

Editor’s Note: This pie will not work without a high-speed blender, it also will not work with lite coconut milk or other substitutions. More information on specific ingredients is provided if you click the ingredient link.

My latest book Paleo Cooking from Elana’s Pantry comes out in one month. The book has nearly 100 recipes for breakfast, dinner, vegetables, desserts, drinks and more. You can order it now and get the special pre-order price.

Additionally, I’ll be making a few appearances around Colorado (Boulder, Denver, and Vail to be exact) when the book comes out. I’m especially looking forward to teaching a class at Sur la Table at the Twenty Ninth Street Mall in Boulder. Hope to see you there!

Here are some dairy-free pie recipes from other bloggers:

posted on May 16, 2013, 35 comments

  1. Holly @ EatGreatBEGreat @ eatgreatbegreat.wordpress.com

    This is a perfect summer treat! I think my family will love this recipe! Can’t wait to try it!

  2. Shirley @ gfe & All Gluten-Free Desserts @ allglutenfreedesserts.com

    Oh, Elana, this pie looks adorable (can a pie be adorable? I think so!) and it also looks absolutely delicious! I will definitely be making it soon! :-)

    And many thanks for linking to my Crustless Apple Pie, dear!


  3. Jenna

    Yum!! I may try it with a thin layer of Elana’s Paleo Brownies on the bottom!

  4. chris

    What is the purpose of the dates? I need to find a substitute. Thanks!

  5. Leanne @ Healthful Pursuit @ healthfulpursuit.com

    Pie crust with no filling? The horror of it all! Thanks for saving empty paleo pie crusts everywhere with this delicious looking recipe :)

  6. Cassidy @ Cassidy's Craveable Creations @ cassidyscraveablecreations.com

    My son is obsessed with bananas, I’ll have make this for him :)

    Thanks for all your great recipes!


  7. Cheryl Morgan

    I was wondering if you have ever tried honey with this recipe for sweetner? Or is the Stevia just to sweeten the fruit? How much would you reccomend?
    Thanks a bunch, Cheryl

  8. Christa

    Yum! I was thinking just that, “but what do I fill it with”. If you add a couple pinches of powdered vitamin C or a squeeze of lemon to the filling, the color should stay (a trick for apples, bananas and avocados). Going to try the pie soon!

  9. Jackie

    Elana, I would like to try this recipe … What is the difference between coconut milk in a can versus coconut milk in the aseptic box? Can we substitute one for the other?

    • Tasha

      Coconut milk in the can is much thicker than milk in the tetra pak. They take out more of the cream so it doesn’t thicken in the fridge. If you sub the pie may not thicken enough.

  10. raya

    seems great – how many glasses in a can of coconut milk? thank you!

  11. Vinessa Carrillo

    We are a gluten free, dairy free, grain free family of nine and one of my children has a severe coconut allergy.
    I only discovered it after she was hospitalized repeatedly and they finally tested her for a coconut allergy. I was cooking with coconut flour, oil, sugar, and making my own coconut milk at the time. I’ve switched to almond flour, but I’m not are how to substitutes my of your coconut recipes to make them suitable for my family.
    This recipe looks so good!
    I know I can use almond flour and grapeseed oil, but I’m not sure how it would affect the flavor to add almond milk as well.

  12. Anna

    Elana, I wish you would use a different font for your recipes. The fractions are almost impossible to read. I seriously need a magnifying glass against the screen just for the fractions. Please consider changing the font. I love everything else. Thanks!

  13. Whitney @ The Newlywed Chefs @ thenewlywedchefs.com

    This looks amazing. I’ve got to try that paleo pie crust!

  14. Suzanne M

    Made this with my kids last night, but I have one problem. The filling is too runny. It never set properly, even overnight. Any tips? It tastes awesome, but one can’t serve a soupy pie. Thanks!

    • Calista

      I am having the same problem. I think it’s because I used boxed coconut milk instead of what is in a can. mine’s currently sitting in the freezer in the hopes that will help!

      • Marcy

        Same story here–utter mush–soup to be exact–5 hours in fridge. I used organic native forest full fat coconut milk, comes in bpa-free cans not tetrapack. Later I froze it–let thaw a bit–taste was very good but texture was inconsistent–half melted half frozen. Will try again adding grass fed gelatin to see if it helps it all firm up. Otherwise will make as a smoothie and just not make a shell.

  15. Dagmar

    Does anyone have suggestions for making this filling creamy? I did everyting just as the recipe said, but am wondering about the coconut oil. I used it directly from the jar in its solid form. Should I have turned it to liquid first? Would the fact that I didn’t melt if beforehand be the reason my filling turned out somewhat grainy rather than smooth and creamy?

  16. Beth

    Another amazing recipe!
    Quick, simple, and full of real food.

  17. Carrie

    I had the same problem with the filling. Used exactly the same ingredients that she listed, even the canned coconut milk. Stuck it in the freezer now hoping it will help.

  18. Shirley @ gfe & All Gluten-Free Desserts @ allglutenfreedesserts.com

    I’ve shared this recipe over at All Gluten-Free Desserts … All the Time, Elana. I know everyone will love it! I’m so happy to have you as a featured contributor at allglutenfreedesserts.com! :-)


  19. GiGi Eats Celebrities @ gigieatscelebrities.com

    High five for your creativity! :) Like all of your recipes!

  20. pamela strong

    I added 3 Tablespoons of ground chia seeds to the filling and the filling held together very well! Very tasty! Thanks!

  21. This was a great recipe,thank you! I used it in an organic vegan gluten free cake I made as the filling and I made a pie also. Will be using it again and maybe making a strawberry pie too!

  22. Kas

    Bummed out!
    Followed recipe correctly, used correct ingredients but pie came out runny!
    It did not set. How to thicken if I dare try again…?

  23. Paula

    Would coconut flour work for pie crust ?

  24. Alex

    Tastewise delicious, but mine became a soup too…very sorry to say, although I followed instructions to the last dot…donĀ“t know what went wrong…sorry to have to waste all those ingredients…hate throwing food away…

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Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer. ↑ back to top