Banana Cream Pie (Vegan + GF)

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Pie pan with our amazing gluten-free vegan Banana Cream Pie recipe

It was about dang time for banana cream pie on this blog.

As many of you know, I had a small obsession with banana cream pie blizzards before going dairy-free. As in I probably ate one per week – kind of embarrassing, but true.

Toasting spices for making our Banana Cream Pie recipe

Origins of Banana Cream Pie

Did you know there’s a national banana cream pie day (March 2nd)? Yep, it’s that good! So where did the idea come from?

It’s believed that cream-based pies date as far back as medieval times. But the first written recipes for a cream pie made with bananas come from the late 19th century. Since then, many modifications and versions have been created. The following is our plant-based take on this delicious dessert!

How to Make Vegan Banana Cream Pie

This pie is pretty much amazing and it’s easy to make, requiring just 10 basic ingredients and simple methods.

The crust is my go-to almond-oat creation that I discovered while making my Peanut Butter and Jelly Snack Bars (<- serious yum, btw). It’s crispy, perfectly sweet, wholesome, and somehow ends up tasting reminiscent of graham cracker crust! I know, it’s magic.

Pouring nut-milk into a saucepan full of spices for making homemade Banana Cream Pie

The filling has two parts: pudding and coconut whipped cream.

Whipping coconut cream for our homemade gluten-free vegan Banana Cream Pie Recipe

The pudding is a mixture of cornstarch, sugar, almond milk, and vanilla. It’s thickened on the stovetop, cooled, and then mixed with fluffy coconut whip for a sinfully delicious, creamy, rich filling to be poured over your bananas and crust. Swoon.

Stirring together the filling for our amazing gluten-free vegan Banana Cream Pie
Pouring filling over the crust and banana layers for our gluten-free vegan Banana Cream Pie

I hope you all love this pie! It’s:

Perfectly sweet
& My new favorite thing in the world

This is thee perfect pie for spring and summer because it’s chilled and refreshing and indulgent at the same time. Make it to have on hand during the week, or save it for special occasions. No one will realize it’s a healthier take on the classic.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram so we can see. Cheers, friends!

A whole dish full of our amazing gluten-free vegan Banana Cream Pie

Banana Cream Pie (Vegan + GF)

Absolutely delicious, 10-ingredient vegan banana cream pie! Crispy gluten-free crust, fluffy and silky cream center, and layered with 3 whole bananas!
Author Minimalist Baker
Vegan GF Banana Cream Pie topped with freshly sliced bananas
4.61 from 128 votes
Prep Time 7 hours 20 minutes
Cook Time 40 minutes
Total Time 8 hours
Servings 8 (slices)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly Crust only
Does it keep? 48 Hours



  • 3/4 cup gluten-free rolled oats
  • 3/4 cup raw almonds
  • 1/4 tsp sea salt (optional)
  • 2 Tbsp organic cane sugar or coconut sugar
  • 1/4 cup melted coconut oil


  • 2 Tbsp cornstarch*
  • 1/3 cup organic cane sugar or sub coconut sugar*
  • 1 pinch sea salt (optional)
  • 1 1/2 cups unsweetened plain almond milk
  • 1 tsp pure vanilla extract
  • 1 medium just ripe banana, sliced


  • 1 14-ounce can coconut cream (or sub two cans full-fat coconut milk per one can coconut cream) // refrigerated overnight
  • 1/2 tsp vanilla extract
  • 3-5 Tbsp organic powdered sugar



  • Preheat oven to 350 degrees F (176 C) and either line an 8×8-inch baking dish with parchment paper, or grease a standard pie dish. Set aside.
  • Add oats, almonds, sea salt (optional), and sugar to a high speed blender and mix/pulse on high until a fine meal is achieved.
  • Remove lid and add melted coconut oil (1/4 cup as original recipe is written // adjust if altering batch size), adding more if it’s too dry. Pulse/mix on low until a loose dough is formed, scraping down sides as needed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
  • Transfer mixture to pie pan or baking dish and spread evenly to distribute. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed on the bottom and up the sides.
  • Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-10 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven and set aside to cool.
  • In the meantime, prepare pudding by adding cornstarch, sugar, and salt (optional) to a small saucepan and whisk in almond milk to avoid clumps (see photo).
  • Place over medium heat and cook until bubbling, whisking frequently. Then reduce heat to low and continue cooking for 4-6 more minutes, using a rubber spatula to scrape the sides and bottom almost constantly.
  • Once it appears “jiggly” and a visible ribbon forms when you drizzle some over the top with your spatula, remove from heat, whisk in vanilla, and let cool 10 minutes. Then transfer to a glass or ceramic bowl and cover with plastic wrap, making sure the plastic wrap is touching the surface or it will form a film on top. Refrigerate until cooled and set – about 2-3 hours.
  • In the meantime, place a medium-large glass mixing bowl in the freezer for your coconut whipped cream. Remove coconut cream can from fridge, being careful not to shake or turn it and remove top. Gently scoop out the top hardened “cream” into the chilled bowl, leaving any liquid watery portion behind. You can use this for smoothies or in baking, if you wish. Otherwise discard it.
  • Use a handheld mixer to whip the coconut cream until it begins to look like whipped cream (see photo) – about 1 minute. Then add vanilla extract and lesser amount of powdered sugar (3 Tbsp as original recipe is written // adjust if altering batch size). Beat again until light and airy – about 2-3 minutes. Set in refrigerator (uncovered) to chill (for at least 30 minutes or up to overnight).
  • Once the pudding is completely cooled, is jiggly and set, add to the coconut whipped cream and stir lightly until just combined. Set in refrigerator (no need to chill longer, but it can chill for up to 2 days before adding to the crust).
  • Add sliced banana to the bottom of the baked crust, then top with custard-coconut whip mixture. Smooth the top with a spoon, then cover with plastic wrap and set in the refrigerator for at least 4 hours, preferably overnight, to chill/set.
  • To serve, top with additional coconut whipped cream (optional) and more sliced bananas (I used two // amount as original recipe is written // adjust if altering batch size), slice and enjoy! Store leftovers gently covered in the refrigerator up to 3 days, though best within the first 48 hours.



*I would not recommend subbing the cornstarch for arrowroot starch. It makes the pudding sticky and unusable. I don’t have any other recommendations for starches, and think cornstarch is best!
*When you add coconut sugar in the pudding, it makes it taste like butterscotch (!!!). A separate, perfected recipe for this is coming soon. But to keep this pudding more like a traditional vanilla custard, I recommend using organic cane sugar!
*If you aren’t serving this within 24 hours, wait to add the bananas on top as they get brown quickly.
*Nutrition information is a rough estimate calculated without additional coconut whipped cream on top. It was calculated with two total bananas per 8 slices.

Nutrition (1 of 8 servings)

Serving: 1 slices Calories: 369 Carbohydrates: 33.7 g Protein: 5 g Fat: 25.9 g Saturated Fat: 17.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 590 mg Fiber: 4.2 g Sugar: 19.5 g
Using a fork to cut into a slice of our delicious Banana Cream PIe

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  1. Lindsey brown says

    Just made it!! So good!! I want everyone to try this deliciousness!! Now to finish the rest of the pie mmm

  2. Leah H says

    Is there anyway to make this in individual servings? My little one has a milk protein allergy and I think putting these in clear cups like a parfait would be adorable. I was thinking either bake the crust in cupcake liners or crumble it on the bottom of the cups once baked and cooled???

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leah! Great idea! I’d bake the crust in cupcake liners! We’d love to see your final results so make sure to take #MinimalistBaker if you post photos on Instagram!

  3. Estelle says

    Tried to make this but was unsuccessful. I followed the crust recipe exactly but it never cooked up, even baked an extra 10 mins but the crust never consolidated. Any suggestions welcome…

    • Judy says

      Because I was sceptical about the oats, I made my go-to crust with about a cup each of pulsed walnuts and unsweetened coconut , 1/4 coconut oil, 4-5 dates and 1/2 tsp baking powder. It sets quickly in the oven at 350 for 8 minutes. Omit the baking powder if preferred it uncooked ;)

  4. Judy Bernes says

    I just finished making this for my Grandsons 8th birthday…so many “can’t haves” in cake haha.. Instead of the baked crust, I pressed in my now traditional walnut/date/coconut crust. I also did use arrowroot powder vs cornstarch (allergies) and it worked just fine, not gooey-sticky at all…only downside was it took over half an hour to thicken !
    I mashed a banana into the custard before letting it gel overnight in the fridge and when I whipped the coconut cream and folded it into the custard it was amazing !
    Will be sprinkling toasted coconut on top and slicing a fresh banana or two to garnish just before serving! As delicious as it is, because there’s so much time and different stages involved and takes two days I don’t think I’ll be making this more than once a year LOL

  5. Chandler says

    I’ve wanted to make this since seeing it and finally had an excuse to…Christmas! Though it may not be traditional, who cares???? This was amazingly perfect. Creamy, banana-y in perfect contrast with the crispy crust. Even my brother who basically shuns everything vegan took HALF of it home with him!!! I call that a #veganwin

  6. Vicki says

    I made the pie following the directions. After cooking the pudding for a lot longer than stated, the pie turned out creamy and held its shape well after chilling. Next time I will add more bananas though. A week later, I wanted to make huckleberry cream pie for our guests but my son can no longer have the milk, sour cream, and whipped cream that my recipe calls for. I got brave and used this recipe. Instead of the bananas, I mixed in two cups of huckleberry pie filling. Everybody loved it–even our dairy-loving friends. My teenage son raided the fridge the next day to have another piece while the rest of us were gone! I am not sure why, but the pudding thickened up way faster this time than the first time I cooked it. I will definitely be making this again in the future. Thanks for sharing.

  7. Tiffany says

    I just made this today and it was a big hit with the fam and our guests! Thanks for (another) great recipe and inspiration to try something new!

    Mine unfortunately didn’t look at all like in the pics – mine was very liquidy. I think I mixed too much coconut whipped cream in the pudding! And I potentially didn’t whip the coconut cream enough. I would suggest mixing in just a little coconut cream and making sure the consistency’s okay before you dump in the whole thing :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi! Hmm, if it’s looking too soupy, maybe add only 2/3 of it and add in a little more coconut whipped cream! That should help it stiffen!

  8. Amanda says

    I made this for Thanksgiving this year because I was craving something rich and creamy like traditional coconut cream pie. Since I have given up dairy I thought I would give this a try. It did not disappoint! The pudding/coconut whip combo results in an amazing rich creamy texture that satisfied all my cream cravings. I was so impressed, I can’t wait to make it again. I also loved the crust. It was really easy and I was glad I made it instead of using a store bought one or making my own graham cracker crust. My non-vegan family loved it also.

  9. Sherrie says

    I’m making this now, and my pudding mixture is brown instead of creamy white. I know I didn’t burn it…I was very careful not to do that. Why is the color so different than yours in the picture?

    • Amanda says

      My pudding mixture was brown also. I think because of the color of the coconut sugar (I used half coconut sugar and half cane sugar). But once mixed with the coconut cream it becomes a nice cream color.

      • Cheri says

        This looks amazing although those who are strictly gluten free cannot have corn starch. It acts just like wheat to celiacs. ( no corn) or corn syrup , corn starch etc.

  10. Joelanna says

    I am farely new to baking and being vegan. I attepmted this recipe and the cream looked gray it tasted delicious but gray is not an appetizing color. Any idea on why this happenedn

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Nataly! There are actual cans of “coconut cream” you can buy, my favorite being Trader Joe’s. But you can also use coconut milk, you just need to buy two cans in order to get the same quantity. Good luck!

  11. Emily837 says

    This recipe is fantastic. While I wish the pudding part gelled up more, it doesn’t really matter because the pie is so delicious. Next time I will make this into parfaits rather than a pie because it was a little runny even after setting overnight and was messy to cut and serve. I followed the recipe exactly. It seriously tastes so good, and non vegans loved it too. I am obsessed with banana cream pie milkshakes from Sonic, but I am trying to eliminate dairy… this recipe just made that a whole lot easier! What would we do without coconuts? Thank you for this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      WHAT would we do without coconuts!? Feel free to add a little corn starch to the mix next time to help it thicken up, but glad you still enjoyed it!

  12. Lesly says

    Just made this! amazing! It was very easy – directions were perfect. I was hoping it would be as good as the banana cream pie at Rawlicious in Toronto. I was not disappointed in the least. I had a hard time serving it – my crust didn’t want to come out of the pie plate. Maybe I missed something – but I’ll be taking this the next time I want to impress!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Glad you enjoyed Lesly! Try using more grease in the pan next time or parchment paper (or a combination of both)!

  13. Sarah says

    I made this today using walnuts instead of almonds in the crust (since my homegirl is allergic). I also used the coconut sugar since I like the idea of a “butterscotchy” flavor, anyway it was BOMB!!!!! So, so good!

  14. Dinah says

    Hi, thanks for the recipe! The crust turned out great, but I can’t get the pudding to set. It’s been in the fridge for more than an hour and it’s still more liquidy than I’d like. I haven’t incorporated the coconut cream yet. Is there a way I can fix this before I move on to the next step? Thank you!

  15. Darian says

    I made this for a work pitch-in and everyone loves it! I will definitely be making this again. Thank you!

  16. Lorna says

    Hi Dana,
    I was wondering if for the crust I could just use the organic almond meal in stores instead? Also, where would you recommend / think I could save on calories per slice?
    Thank you!

  17. Cindy says

    why does my coconut whip never looks like yours:( I buy creme coconut milk. The color and texture is not as good as yours. like yours is fluffy looking

  18. James says

    Hey there! Love the simple filling recipe! Anyway to use a regular pie crust such as Immacutale Baking Co? And just use the instructions on the box of that and then just fill it with this amazing filing? What would you recommend?

  19. Rachel says

    Made this yesterday and it was DEEEEElicious! A couple of tweaks:
    – When I opened the cans of refrigerated coconut cream, there was a quarter-inch layer of hardened coconut fat on the top, and I did NOT use that. It wouldn’t have blended well into the mixture, PLUS I think removing it lowered the fat content:) I only used the creamy part in the can – underneath the hardened fat layer and above the liquid layer.
    – I cut the sugar measurement for the entire recipe in half, and it was perfectly sweet enough.
    I love the idea of making banana cream parfaits out of this! Thanks for the great recipe!!

  20. Nafisa says

    Hi! This looks so great but do you think I could use quick oats in place of the rolled oats for the crust? Thanks!

  21. Teele says

    Hey! If I have already put everything together and it has been in refrigerator all night but the filling isn’t still thick.. Can I do something to make it thicker? :) I think I used coconut milk not cream and the whipped cream wasn’t that right :( But I still really wanna try that cake.


  22. Melanie says

    This recipe is fabulous! My sister recently became vegan, and she aims to eat gluten free. Banana cream pie used to be a favourite of hers, and this pie turned out perfectly for her birthday. Even my dad (a meat and potatoes kind of guy), loved it, and declared that he could be vegan if all vegan food tasted that good :) Thanks again, I will be trying other recipes!

  23. Skyler says

    I know this beats the purpose of it been vegan, but could I sub out coconut cream for whip cream and add just regular dairy whip cream ? Thanks

  24. Paulina says

    Made this yesterday, what a delight! I have a very happy husband at the moment :) The only thing was my pudding+coconut whip didn’t seem to set very well (it was refrigerated overnight). The only different thing I used was rice milk as this was the one I had, could that have something to do with it?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Potentially? I haven’t tried this with rice milk. Maybe try more cornstarch next time?

  25. josieinbc says

    Okay, can I just say how happy this pie made us? I brought it to a friend’s place and we could not stop eating it. I was worried it wouldn’t turn out because I didn’t think the pudding was getting “jiggly” enough but it was totally fine. I love that this is a make-ahead dessert. I’ll be making this again and again. Thank you!!!

  26. Laura says

    Does this pie freeze well, if frozen before the additional whipped cream and banana are added?
    Can’t wait to make it! xo

  27. Lori says

    This was so tasty and relatively easy to make. My family loved it! I was totally expecting the crust to fall apart when I served it, but it stayed together perfectly. Can’t wait to make this again! :)

  28. Lynn says

    Eating this as I type. It came out very well!
    I subbed cashews for the crust (we were out of almonds) and cashew milk for the pudding (what I had on hand). I used coconut sugar for both the crust and the pudding. I made my pudding the night before, so when I combined it with the whipped coconut cream, it was a tad chunky, but tasted just fine.
    My husband said this is the first banana cream pie he’s liked.
    Thanks for the recipe!

  29. rachel says

    I made this for Memorial Day Weekend and it was PERFECT. This was one of the best recipes I have ever made. I can’t get over how good this pie was. My guests were shocked when I told them how healthy it was. Thank you! I will always treasure this recipe!

  30. Kate says

    Banana cream pie is my absolute favorite but I never make it because my husband is lactose-intolerant. NOW I CAN!!! Woohoo!! Added it to my weekly recipe round-up I’m so excited!

  31. Trish T. says

    Served this to family today and it was a huge hit. So easy, so delicious. Banana Cream was my favorite pie in my pre-vegan days and I’ve not made it in 8+years worried no vegan recipe would come close. This recipe is truly a winner.

  32. Amanda H. says

    Does cashew milk substitute for the almond milk? I am currently whisking the cashew milk plus other ingredients, and I hope it has enough fat to make a pudding.

    I will let you know how it turns out!

      • Amanda H. says

        It turned out very interesting, haha! Let me tell you the story of the banana cream pie: the cashew pudding did thicken! :) I then let it set overnight because I realized I needed an overnighter for the canned coconut cream. In the morning I made the coconut whip, but after the second time making whip, they seem to turn out grey and not thick :( (any suggestions? I’ve used Natural Value. ) Let that set for a while, then tried stirring the whip into the pudding, but had to beat it with an electric mixer because the pudding was too thick/maybe gloppy. Put it back in the fridge, then banana slices and poured into the crust. Served it 6-8 hours later, and the pie was spilling out from the crust. Tho yummy :)

        I will see tomorrow night what holds! But as for tonight’s pie, any future suggestions?
        Thank you!

        • Lynn says

          I used cashew milk as well and let my pudding sit overnight. It made things a bit chunky when I combined with the whip, but I just tried to smooth things with the spatula. Looked a tad funky but still tasted good.

  33. MJ says

    Oops. In my excitement over this recipe, I misread the ingredients and ended up using TWO cans of coconut cream! Ack! Hope that doesn’t have a negative impact on the outcome. Oh well. Filled the pie anyway with the mixture, because, hey, it still tasted pretty good when eaten off the hand mixer beaters. I also added one more layer of sliced bananas and topped it with more filling. Doubledecker banana cream pie. Because again…why not? It’s in the fridge now, setting some more. I’ll report back how it turns out!

  34. Effe Kokonios says

    Hi Dana! I was wondering if I could substitute the coconut oil in the crust with anything else? Thanks! :)

  35. Kirsten says

    This is now at the top of my Favorite Desserts list! Wow! If only my grubby omni family would leave some for me – they devoured it!

  36. Michelle S. says

    Thank you, thank you, thank you, Dana, for this incredible recipe! I ended up modifying a number of things, but the base recipe itself is brilliant. Specifically, I used gluten-free oat bran (same amount) and hazelnuts (same amount) in the crust, which I baked for slightly longer to crisp, and I added a bit of amaretto to the custard. It was excellent!

    I can’t wait to try your coco-whip recipe. As someone who recently discovered dairy allergies, your website has been a godsend.

  37. Kristin says

    i think i saw somewhere in the comments that subbing maple syrup into the filling gives it a caramely flavor. i really would prefer to stay away from cane and coconut sugar. how do you think honey would change the flavor of the filling if i used that instead?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can give it a try but I haven’t tried it that way myself. Let me know how it goes if you do!

  38. Shayna says

    Another awesome recipe! I have a question about the pudding though – wondering:

    A) what type of almond milk do you use and does it have carrageenan or any other thickeners/emulsifiers in it?

    B) how do you measure your cornstarch?

    I use a plain, unsweetened (whole foods brand) that has none of those things and it seemed like I had a lot of trouble getting the pudding element to come together. I had to cook it for far longer than directed (at least 10-15 minutes) and ended up adding a sprinkling of arrowroot (boo, I didn’t see your note until it was too late). Although a little, er, gelatinous, due to the arrowroot no doubt, after a quick spin in the Vitamix I was able to fold it into the coconut whipped cream and it was certainly tasty enough – and you are totally RIGHT about coconut sugar giving it more of a butterscotch flavor. Yum! Anyway, thought maybe almond milks with more “stuff” in them thicken up a bit better on the stove, or maybe my level tablespoons of cornstarch should have been rounded tbs?

    Either way, it worked out in the end. (it might not even make it to fully constructed pie-phase cause it’s so delicious!) Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Shayna. I’ve been using carageenan free almond milk now for about a year, and my favorite brand at the moment is Califia. And for measuring the cornstarch, I stick the measuring spoon in the cornstarch, lightly scoop it out, and then level it off!

      • Shayna says

        Thanks so much for the info, Dana! I’ll give that brand a try again next time I make this….which will probably be soon as the one I made last night is already half gone!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          There’s a lot of articles out there, just google it and see what you come up with. It’s a sea-derived preservative that many claim is unhealthy when consumed (especially daily).

  39. Barb says

    I made this over two nights, first the crust and the filling, then the coconut whip and the assembling the next night. It was ridiculous!! So good! Added a touch more salt to the crust and I wanted to eat it all by itself. Amazing. The filling set up really well, so much so that I think I could have let it set for a shorter period before folding in the whipped coconut cream.
    Also want to try layering all the elements in glasses for banana pudding parfaits. Love this recipe Dana! And now everyone at work is on your blog :)

  40. Candice says

    This banana cream pie is just making me go bananas. Its Friday; I know what I will be making this weekend. Just mouth-watering! Working at an events promotion company in London, a city full of food lovers, we list many food events and festivals; and I get invited to a number of them. Yes! I get to taste some truly delicious food. I must say your creation is way up the charts!

  41. Jane says

    Wow, could this get any better?! I can’t believe how healthy the ingredients are. My friends and I usually gorge on the store bought stuff and feel like crap after. They are going to lose it when I bring this to our next potluck!!!

  42. Hilary says

    Banana cream pie is my absolute favorite ! I have been trying to find a dairy free one to make and I think this might just be it! Thanks for sharing it with us!

  43. Franziska says

    I need your help!

    Since there I couldn’t find coconut cream so far in Germany I spooned off the top of full fat coconut milk and tried to whip it. It just gets very clumpy and flaky and isn’t anything close to whipped cream :-(
    What did I do wrong?!

    Next problem was, that after following your baking instructions for the crust it still is very moist and not crunchy or anything….

    I’m so sad because the pie looks so amazing the way you did it!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, not sure what happened on the crust. Maybe it just needed baking longer? As for the coconut whipped cream, see my tips here!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, silken tofu? I haven’t tried it that way. Let me know if you give it a try!

  44. Maja says

    Thank you for this amazing recipe! Made this for champagne breakfast at the 17th of may celebration (Norway’s constitution day) and it was a success. Your blog is such an inspiration to me, thank you for making it fun and easy to eat animal friendly. :-)

  45. Melissa says

    Wanting to make this but I’m allergic to corn- suppose that also included corn starch. Can I use potato or tapioca starch?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can give that a try, but I haven’t tried it that way. Let me know if you give it a try!

  46. Kendra says

    This looks awesome! I just got a Vitamix for my birthday so I look forward to trying this recipe and a lot of your other ones as well!!

  47. Paola says

    Hi Dana,
    I made it on Sunday and yesterday I tried it… it was amazing!!! Delicious, rich and creamy! :-)
    Thank you for this recipe!!! I love bananas and every type of fruit :-)

  48. Maya says


    Do you think this would work if I used some kind of rhubarb compote instead of bananas? Looks so delicious!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would think so, but I haven’t tried it that way. Let me know if you give it a try!

      • Maya says

        I have rhubarb growing in my garden so tried rhubarb instead of banana and it was perfectly sour with the creamy topping! I recommend :) The reciepe was great!

  49. Madeleine Lamou says

    Oh the decadence! I don’t have almond milk but I’m going to try it with oat milk this weekend. Thank you so much for the recipe, Dana!

  50. Emilie @ Emilie Eats says

    I don’t think I’ve ever had a slice of banana cream pie, but this would be a great place to start!! I might have to start working on a key lime pie…you have me wanting all the pies. Uh oh.

  51. Jen says

    Oh my gosh this looks amazing! I am SO excited to find a vegan cream pie recipe that doesn’t use tofu, I’m going to make this on Wednesday. Do you have any recommendations as far as tweaks to do a different flavor like chocolate or coconut? I bet both would be delicious.

  52. Cynthia says

    The minute I saw this recipe in my inbox and realized I had all the ingredients on hand, I started making it. I prefer my desserts to be not too sweet, so I subbed just a bit of stevia for the sugar in the filling and maple syrup in the coconut whip. The maple syrup gave the whole thing a subtle caramel flavor that complemented the banana really well. Will definitely be making this again!

  53. Amy | The Whole Food Rainbow says

    Hey Dana! I wish I could have you on tap feeding me delicious desserts (not actually feeding me that would be weird but just my personal dessert chef or something equally privileged!), this just looks so good!! :)

  54. Ariadna says

    Your desserts always look so delicious and sound even better! I don’t even like bananas that much but I would totally try this! x

  55. Julia says

    Isn’t coconut whipped cream literally one of the greatest things ever created? I just made it yesterday for an avocado chocolate budding that’s going on my blog this week. Can’t wait to try this soon!

  56. Vicki Winters says

    OMG! My intern Alexa Brody, a budding food blogger* ( told me about your site as it is her FAVORITE FOOD BLOG and she just introduced me to it too. Thanks for sharing this awesome recipe. As a matter of fact, we are going to make this pie tomorrow….

  57. Alex Drink says

    Amazing and beautiful as always, Dana! Coconut Cream is truly a saver for those on diary free lifestyle.

  58. Teresa says

    We are almond and peanut free – can I substitute cashews or pecans for the almonds in your recipes? Looks delish!

  59. Terry says

    THANKYOU!! Oh sweet Dana you are a mastermind at creating “healthier” delicious treats, and you did it again ,this pie is bananalicious!! I made a couple of tweaks, I added 1/2 of a very ripe banana into the pudding mixture, I added a teaspoon of spiced rum with the vanilla. Then by complete accident I didn’t realize the coconut whipped cream was supposed to be folded into the pudding so I chilled it with just the pudding itself then topped it with a thick layer of coconut whipped cream, banana slices , toasted walnuts, dark chocolate shavings and before serving a drizzle of date caramel. It is utterly scrumptious.

  60. Cassie Tran says

    I can’t get over how creamy this pie is! So glad that it’s vegan too because I’m lactose intolerant!

  61. Melissa Gillaume Cappaert says

    I LOVE this! I subbed SoDelicious Coco Whip instead of making my own and it worked awesome!! I am thinking of making a coconut cream pie next time. No bananas but insert coconut into filling and on tap as a garnish!

  62. Ron Sonnevil says

    Have you thought about adding a layer of chocolate to this pie? Would you just make a partial batch of your chocolate pie filling and add it first?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      SMART. Let me know if you give that a try! That’s probably what I would do, yes!

    • camille says

      Im making this pie for my partners bday tomorrow Im making the bottom walnut brownie instead of crust w the banana cream pie on top in a pie pan. oh and im using cashew milk for pudding bc it works nice in desserts. hopefully come out nice

  63. Lisa says

    This looks incredible!!! One question about the filling – should the banana that’s listed in the filling ingredients be blended in to the filling? I didn’t seeing mentioned in the instructions.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Nope! No bananas go into the actual filling. Only lining the bottom of the pan, and then more on top!

  64. Rita says

    OMG this looks and sounds delicious! Thank you for sharing, Dana :) I’m a nuts for bananas but I’ve never tried banana cream pies (can you believe they’re just not a ‘thing’ over here in Portugal?). This might just become my first, soon! xo

  65. Lucy says

    This looks delicious! Do you have any suggestions for a sub for the oats? I cannot eat them but so want to make this pie!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Vegan butter?! Or another oil of some kind – maybe avocado? Let me know if you try it!

  66. Brittany says

    YUM! I just so happen to have all of these ingredients at home already .. except for the almond milk! I wonder if soy milk would do the trick? (I might not take the risk).

  67. Gigi says

    I have a box of gluten free graham crackers [actually crumbs]- do you think I would be able to use this instead for the crust? (and if you know, how?)

  68. Christina @ The Blissful Balance says

    This is so pretty!! I am completely craving pie now and I haven’t even had dinner lol! I’ve gotta know, where did you get these plates? I love them!!

  69. Brocka says

    I will make this with xylitol/stevia blend and report back. Also, non-gmo cornstarch exist. (using it too) ?? Been craving this, thanks!

  70. Baltina says

    Yes! Yes! Yes! I’m so grateful for your genuis… I have longed for a vegan *bonus gf banana cream pie recipe. I remember in high school home-ec learning how to make Banana Cream Pie and falling hard for the creamy, smooth vanilla pudding with the sweet bannana goodness. Thank you I’m looking forward to making it this week. Will report back!

  71. Andrea says

    So really, arrowroot won’t work? I’m allergic to corn but really want to make this. :( I’m on a mission now to find a substitute!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I tried arrowroot and it made the filling SUPER gloppy. I would recommend tapioca or potato starch before arrowroot.

    • Lynda says

      I’m allergic to corn as well. Was bummed about the arrowroot! It’s been long time since you commented. Did you find a suitable substitute? I just came across this recipe and it sounds so good! I’d be very grateful if you would share your findings.

      • Diana says

        You can always use plain flour to thicken anything. Not sure about gluten free flour but regular flour works great, I like it better then corn starch

  72. Julea says

    Hey Dana,

    Looks amazing! Can’t wait to try it out. Do you think I could replace the almonds in the crust with seeds? Maybe sunflower seeds, pumpkin seeds, or perhaps a blend?


  73. Aleksandra says

    Haha, I remember the first time I ever made a fresh fruit tart and was seriously shocked that it didn’t survive as pretty as I wanted it till I served it to my parents two days later… (in my defence I was still a teen!)

  74. Natalie | Feasting on Fruit says

    This looks so good! I love the added fluffiness from the coconut whipped cream layered on, hello textural contrast :) I could probably eat one of these a week lol!

  75. Elisa says

    This looks AMAZING! Just thinking that adding a layer of your date caramel would make this into a seriously delish banoffee pie…mmmmm

  76. Liz S. says

    I TOTALLY remember on your “My Little Celebration” blog, when you’d share your Dairy Queen Blizzard adventures. Good times :D Love this fabulous pie recipe!

  77. Melissa Gillaume Cappaert says

    I know what I will be making for dessert tonight!! I just happen to have some perfectly ripe bananas waiting for me on the counter. Can’t wait! This looks divine. Thanks Dana!!

  78. Emma says

    This sounds and looks amazing! I have a few vegan/gluten free friends so would be nice to make something they can eat too :)

    Emma //