This easy Paleo banana cream pie requires no oven and comes together quickly—perfect for any gathering. It’s also a vegan banana cream pie, so whether you follow Paleo, vegan, or just want a lighter dessert, this recipe is a crowd-pleaser.
Recently I made a few Paleo desserts after a request for a Paleo banana cream pie and a Paleo chocolate fudge for a birthday celebration. When I shared a photo of the finished pie on Instagram, the reaction was enthusiastic, so I wanted to get this recipe posted quickly for anyone who wants an easy, no-bake dessert.
Times and celebrations change as we get older. What used to be late nights and cheap drinks has evolved into quieter evenings and better-for-you treats. If the person celebrating asks for a Paleo banana cream pie, that’s exactly what they get—simple, thoughtful, and delicious.
This recipe works well for gatherings because it’s dairy-free and naturally vegan. The coconut cream filling whips into a silky, airy layer that most people won’t realize is dairy-free. Because this pie uses a simple date-and-nut crust instead of a traditional pie shell, the ingredient list is straightforward and accessible.
Plan ahead just a little: refrigerate the coconut cream for several hours or overnight so it firms up before whipping. If you’re not a big fan of coconut flavor, try using full-fat coconut cream (rather than coconut milk) and whip it thoroughly—this produces a milder coconut taste and a smoother, creamier texture.
Looking for another no bake dessert recipe?! Check out my Paleo Layered Berry Cheesecake!
Paleo Banana Cream Pie: Easy, No Bake & Vegan Dessert
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 8
- Category: Dessert
Ingredients
For the Crust:
- 1 and 1/2 cups almonds (or substitute pecans)
- 1/2 cup almond flour
- 6 Medjool dates, pitted
- 2 tablespoons soft or melted coconut oil
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the Pie Filling:
- 2 cans full-fat coconut cream (14 ounce cans), refrigerated for several hours or overnight
- 2–3 bananas, sliced
- 1/4 cup pure maple syrup
- 1/2 tablespoon vanilla extract
- 1/4 teaspoon cinnamon
For Topping:
- 1–2 sliced bananas (for garnish)
- 1/2 cup chopped pecans or chopped almonds
Instructions
- Add all crust ingredients to a food processor or high-powered blender.
- Blend until the almonds and dates are finely chopped and the mixture is thick and sticky, about 3 minutes.
- If the nuts aren’t blending well, add 1 tablespoon of water to help combine the mixture.
- Line an 8-inch glass pie pan or 8-inch springform pan with wax paper or lightly coat the pan with coconut oil.
- Evenly press the crust mixture into the bottom of the pan.
- Layer sliced bananas for the filling over the crust—it’s fine if they overlap or don’t reach the edge.
- Scoop the thick coconut cream from both cans into a mixing bowl, leaving behind any clear liquid.
- Add maple syrup, vanilla, and cinnamon, then whip with a hand mixer or stand mixer until airy and thick.
- Pour the whipped filling over the crust and bananas, spreading into an even layer.
- Refrigerate for 2–3 hours until set, or freeze for 1 hour for a firmer texture.
- Add sliced banana and nuts only when ready to serve to prevent browning.
- If frozen, allow the pie to thaw slightly at room temperature before serving. Store leftovers in an airtight container in the freezer.
Notes
Banana quantities vary with size. Use an extra banana for the filling and topping if your bananas are small or if you prefer a thicker banana layer.
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