Caramelized bananas smothered in creamy homemade vegan pudding sit atop a nutty walnut crust (GF) in this delicious banana cream pie. A thick layer of coconut whip cream tops off this delectable summer dessert!
Raise your hand if you’re excited for summer! My favourite season of the year has officially begun!
Yaaaas. Come at me, sunshine! Well, let me rephrase that; hopefully summer has begun. Anyone who knows anything about Calgary weather knows that summer may show up for about 3 days and just turn out to be an extended rainy spring, or even a pre-fall.
But nonetheless, summer brings those summer feels, and this dessert definitely does too!
I have never been one for banana cream pie, or cream pies in general, due to sheer amount of dairy in them. I’d prefer if my slice of pie did not come with a days worth of gastrointestinal distress, thank you very much. But no more. We ain’t got time for that. I am so thankful that so many dairy alternatives exist for those of us who are lactose intolerant – high five to all my lacty’s out there!
Now here we got a cream pie that’s vegan and gluten free, whose up for that?!
This recipe for banana cream pie is the perfect summer dessert. Cool, fruity, whippy, banana-y. Layers of yum on yum on yum compound to make for slices of pure heaven.
The crust is based on walnuts and oat flour making it nutty, oat-y, AND gluten free, wut wut.
Next we have a layer of caramelized bananas, oozing with brown sugary goodness and spiced with a hint of cinnamon.
To enrobe our bananas, we’ve got a thick, creamy, from scratch pudding, which is admittedly my favourite layer – try to stop yourself from eating this right out the bowl, the struggle is real!
Last, but definitely not least, we’ve got a nice thick a** layer of fluffy coconut whip cream. *drools*
Does it get any better? Does it really? I don’t know, folks, I don’t know. Not only is this pie ridiculously delicious, it’s really simple to make, too! The hardest part of making it is waiting for the damn thing to set.
It is so worth the wait though! Trust.
Heres to many warm summer days with many big slices a’ pie!
- 2 cups dairy free milk (I used Silk Unsweetened Vanilla Cashew Milk)
- 3 tbs cornstarch
- 1/3 cup sugar*
- 1 tsp vanilla extract
- 1 cup walnuts
- 1 cup oats or oat flour
- 2 tbs sugar
- 5 tbs coconut oil, melted
- 2 ripe bananas, sliced
- 1 tbs brown sugar
- 1/2 tsp cinnamon
- 2 cans full fat coconut milk, chilled
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- More sliced bananas
- Ground or whole walnuts
- Begin by mixing an dissolving the cornstarch into your dairy free milk of choice
- Add to a saucepan over medium heat
- Stir in sugar and vanilla extract, whisking frequently while the mixture heats up and begins to thicken
- Let the mixture reach a gentle boil, making sure to whisk frequently
- Lower the heat and allow the mixture to cook for another 6-8 minutes
- At this point it won't be as thick as pudding, more like a thicker sauce - it will continue to thicken to pudding consistency as it cools!
- Remove from heat and transfer into a bowl
- Cover with saran wrap, making sure the wrap is in contact with the top of the pudding (to prevent crusting) and place into the fridge to cool completely
- Preheat oven to 350 °F
- To a food processor, add walnuts, oats or oat flour and sugar
- Process until walnuts are ground and are incorporated with oats and sugar
- Add melted coconut oil and continue to process until your mixture sticks together when pressed together between your fingers
- Spray or grease a pie dish, and add your crust mixture
- Use your fingers to spread the mixture to fully cover the bottom and a bit up the sides of your pie dish
- Bake for 25-28 minutes, or until the edges begin to turn golden brown
- Set aside to cool
- Slice up 2 medium sized ripe bananas
- Spray or grease a frying pan with a bit of coconut oil and warm to medium-low heat
- Once the pan is warm, add your bananas in a single layer
- Sprinkle with half the sugar and half the cinnamon
- Allow to cook for 2-3 minutes, then flip banana slices to the other side
- Sprinkle with remaining sugar and cinnamon, and cook for another 2-3 minutes
- Once the bananas are sufficiently caramelized, remove from heat
- Transfer to a bowl/dish and allow to cool for a few minutes
- Remove the hard coconut cream portion from your chilled cans of coconut milk into a large bowl
- Reserve the remaining coconut water for use in other deliciousness (I add a few tablespoons to my post-workout chocolate smoothies = BEST)
- Using a stand or electric mixer, mix the coconut cream until it is light and fluffy (a few minutes)
- Add powdered sugar and vanilla extract, and continue to whip for a few more minutes
- Place into the fridge until you're ready to use
- Once your pudding is completely cooled, it's go time!
- Start by layering your caramelized bananas onto the crust. I leave about half an inch bare around the edges of the crust
- Give the pudding a nice thorough stir, then add on top of bananas and spread
- Spread coconut whip cream over the top of the whole pie
- Top with any extras you'd like! I used some ground walnuts and more banana slices
- Pop this baby in the fridge for a few hours to completely cool and set
* The type of sugar you use will determine what kind of pudding you end up with. I used brown sugar so my pudding was more on the butterscotch end of things. If you use white sugar you'll end up with more of a vanilla pudding (both are equally delicious!)
If you make this recipe, snap a pic and use the hashtag #sweetlikecocoa and tag me @sweetlikecocoablog on Instagram, I love seeing the deliciousness you guys come up with!