• Prep Time: 20 mins
  • Cooking Time: 30 mins
  • Serves: 8

Peanut Butter Banana Cream Pie

  • Recipe Submitted by on

 Ingredients List

  • 2 cups graham cracker crumbs (about 2 packages of 8 sheets worth- see notes)
  • 1/4 cup melted butter (for vegan version, I prefer Earth Balance baking sticks)
  • 1/4 tsp. salt
  • 3 ripe bananas, sliced
  • 1/4 cup sugar
  • 1 cup dates, soaked in hot water for at least 10 minutes.
  • 1 1/2 cans coconut cream (chilled overnight. I find this in the baking section of Trader Joe's)
  • 1/2 cup peanut butter


Preheat the oven to 350 degrees F.
In a large bowl, mix the graham cracker crumbs with melted butter and salt and press into a lightly greased pie plate (or glass baking container)
Bake for 12-13 minutes until fragrant and lightly browned. Set aside to cool.
Wipe out the graham cracker bowl and add the sliced bananas. Toss with 1/4 cup sugar, trying to coat every banana slice.
Place bananas on a silpat or parchment lined baking sheet and bake for 15-20 minutes until caramelized. Set aside to cool. Using a food processor, fork, or potato masher, mash the bananas well.
Make the date puree! Remove dates from water and pit them. Place into the base of a food processor and puree until really smooth, adding a bit of hot water as needed until you get the consistency of sticky caramel.
Using a stand mixer or large, clean bowl, add the coconut cream (if there is any liquid at the bottom of the can, leave it) and beat until fluffy and creamy.
Add in the date paste and mix.
Add in the peanut butter and well-mashed bananas and mix once more.
Transfer to the cooled pie shell and refrigerate at least 3-4 hours!
Enjoy as is or top! I garnished mine with finely chopped toasted peanuts and coconut whip.

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