Some desserts just feel like home. Banana Cream Pie is one of those—the kind of pie that instantly takes you back to childhood, sitting at the kitchen table, waiting for that first creamy bite.
There’s something about the silky banana filling, the fluffy coconut whipped cream, and the buttery crunch of the crust that makes this pie irresistible. But let’s be real: most banana cream pies are packed with dairy, processed sugars, and heavy ingredients that leave you feeling sluggish. Not this one.
This gluten-free, dairy-free Banana Cream Pie is light, naturally sweetened, and every bit as luscious as the classic. The crust is a toasty blend of oats and almonds, giving it a satisfying crunch with a hint of nuttiness.
The filling? A velvety banana custard made with almond milk and pure vanilla, thickened just enough to hold together without feeling heavy. And let’s not forget that dreamy coconut whipped cream—fluffy, lightly sweet, and the perfect finishing touch.
Banana Cream Pie is trending for a reason—it’s the ultimate comfort dessert, but more and more people are looking for healthier versions that don’t skimp on flavor. Whether you’re cutting back on dairy, avoiding gluten, or just craving something naturally sweet and indulgent, this pie checks all the boxes.
One bite, and you’ll know why this recipe is worth making again and again.
Why I Love This Recipe?
- That crust, though. The combination of toasted oats and almonds creates a naturally sweet, nutty flavor that pairs perfectly with the creamy filling.
- A no-guilt indulgence. No heavy cream, no refined dairy—just simple, wholesome ingredients that make you feel good.
- It actually tastes like a banana. Unlike store-bought versions that rely on artificial flavors, this pie is packed with real banana goodness.
- Make-ahead magic. The filling sets beautifully in the fridge, making this the perfect dessert to prepare in advance.
- It’s a crowd-pleaser. Even non-vegans love it, and no one will miss the dairy or gluten!
Banana Cream Pie Recipe
Equipment
- Blender or food processor (for crust)
- Mixing bowls (for filling & whipped cream)
- 8×8-inch baking dish or pie pan
- Saucepan (for pudding)
- Hand mixer (for coconut whip)
- Parchment paper
- Whisk & spatula
Ingredients
CRUST
- 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
FILLING
- 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
COCONUT WHIP
- 1 14- ounce can coconut cream
- 1/2 tsp vanilla extract
- 3-5 Tbsp organic powdered sugar
FOR TOPPING
- Coconut Whipped Cream
- 1-2 more just ripe bananas sliced*
Instructions
- Preheat oven to 350°F (176°C) and prepare an 8×8-inch dish or pie pan with parchment paper or grease.
- Make the crust: Blend oats, almonds, salt, and sugar into a fine meal. Mix with melted coconut oil until dough-like.
- Press & Bake: Press into the pan, bake for 15 minutes, then increase temperature to 375°F (190°C) and bake for 5-10 minutes until golden. Let cool.
- Prepare pudding: In a saucepan, whisk cornstarch, sugar, salt, and almond milk over medium heat until thick. Remove from heat, stir in vanilla, and cool for 10 minutes.
- Chill pudding: Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate for 2-3 hours.
- Make coconut whip: Chill a mixing bowl in the freezer. Scoop the solid part of coconut cream, whip for 1 minute, then mix in vanilla & powdered sugar for 2-3 minutes. Chill for 30 minutes.
- Combine: Once pudding is set, fold it gently into the coconut whip.
- Assemble: Layer sliced bananas on the crust, then spread the pudding-coconut mixture on top.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight.
- Serve & Enjoy! Garnish with more whipped cream & bananas.
Nutrition Info:
| Nutrition | Value |
| Calories | 369kcal |
| Carbohydrates | 33.7g |
| Cholesterol | 0mg |
| Fat | 26g |
| sugar | 20g |
| Protein | 5g |
Try Something out Of These Delicious Pies!
- Silky Pumpkin Pie
- Brownie Pie
- Vegan Lemon Pie
- Vegan Chocolate Meringue Pie
- Silkiest Vegan Custard Pie
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
