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Paleo Banana Cream Pie


This Banana Cream Pie is a great way to use old bananas. The banana cream is a smooth, soft custard pie filling that would be just as well suited to a bowl and a giant spoon as it is to the chocolate pie crust.

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Rate this recipe 4.4/5 (7 Votes)


Servings 8
Adapted from


Step 1

CHOCOLATE PIE CRUST Preheat the oven to 175C (350F). Grease/Spray an 20cm (8 inch) springform cake tin or pie dish. Mix the dry ingredients in a mixer. In a separate small bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry, and blend until combined. Form a ball with the mixture, wrap it in plastic and place in the fridge for 20 minutes. Place the mixture ball between 2 sheets of plastic/baking paper and roll until thin. Using the base of a larger cake tin, cut out a circle and place in greased springform tin. Trim the edges of the tart to make a nice clean edge. Place the tin in the fridge for 10 minutes before baking for 13-15 minutes. Remove from the oven and allow to cool Compeletey.
BANANA CREAM Combine the very, very ripe bananas, coconut cream and milk in a blender and puree until totally smooth. Add in the maple syrup, arrowroot, salt and egg yolks. Blend until no banana lumps remain. Pour the mixture into a medium saucepan. Before heating the banana mixture, evenly sprinkle the gelatin over 1/4 cup cold water. Allow it set for 4 minutes Whisk the banana mixture in the saucepan over medium-low heat. Continue to whisk and stir as the mixture will thicken and has a tendency to stick to the bottom of the pan. Bring to a boil and continue to whisk vigorously for 3-4 minutes. The mixture will be quite thick. Pour the thickened banana mixture in a blender (make sure you have cleaned it from earlier use) and add the gelatin mixture and melted coconut oil. Blend until smooth. Transfer the mixture to a heatproof container and leave in the fridge for at least 1 hour.
CONSTRUCTION Remove the banana cream from the fridge and place in a bowl of a stand mixer with a whisk attachment. Add the whipped coconut cream and whisk on low until combined, and no cream streaks remain. Pour 1/2 the mixture in the cooled pie crust then place the sliced banana evenly around the pie. Cover with rest of the mixture. Optional, drizzle Chocolate over the top of the pie. Allow pie to set in the fridge overnight. Keep refrigerated.


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