A simple, indulgent vegan banana cream pie that also happens to be gluten-free and refined sugar-free! Prepare this all-time favourite dessert in just a few easy steps, and you won’t even know it has no dairy or eggs.

Vegan banana cream pie gluten-free

I can’t believe it’s taken me a hot minute to try out a banana cream pie. This dessert is seriously life changing – both my mum and I are currently obsessed with. Not gonna lie, it was a trickier one to develop and perfect, but I’m not complaining because the process involved eating a lot of mediocre, but still good enough to eat banana cream pie.

That’s just the life of a food blogger: you cook and bake, you eat, you repeat until you get it just right, you take photographs. Sometimes you fail and have to let a recipe go entirely. But oftentimes, you end up with a new obsession like the pie I’m sharing with you all today.

Vegan banana cream pie

This is such a fun recipe to make. There are more steps than for a typical dessert on my blog, but it’s still super straightforward and worth it 100%.

Cream pie with banana and strawberries

Imagine this. A crumbly, subtly sweet crust with just the right mixture of chewiness and crunch. Follow that by a layer of fresh. ripe bananas that add natural sweetness (and allow you to get in a serving of fruit while eating dessert, lol). Next up is the best part: the creamy, smooth and luxurious toffee filling that basically melts in your mouth. Trust me, you won’t be able to stop at just one slice!

This pie is a great sweet treat for special occasions. You can make it in just over an hour, and it’s best eaten straight away. Decorate with berries, fruit and nuts of your choice, and you’re good to go.

Tips for the best banana cream pie

Cream pie with banana and strawberries

  • Don’t leave it too long before serving, because the banana does start to oxidise pretty quickly. If you want to make this pie ahead of time, I would recommend making the crust, and then the cream filling on the day when you’re ready to serve.
  • Don’t bake the crust for too long, because it will dry out. I always like to leave a little bit of chewiness.
  • If you’re a chocolate fan, stir a tbsp of cacao powder into the filling!

Ingredients and substitutions

Vegan cream pie in a pie dish

  • Oat flour. Ensure gluten-free if necessary.
  • Almond flour. I’ve tried this with different flours, but almond achieves the best texture.
  • Maple syrup. Agave nectar works too, but this would make the recipe not refined sugar free.
  • Coconut oil. Smooth, runny almond butter works too.
  • Cornstarch (cornflour) or arrowroot.
  • Coconut sugar.
  • Plant based milk of your choice.
  • Vanilla extract.
  • Coconut cream, left to chill in the fridge overnight.
  • Fresh bananas.
  • Berries and nuts of choice to decorate.

Step-by-step

STEP 1: Preheat the oven to 180 degrees C/350 F.

STEP 2: Make the crust. Add the oat flour, almond flour, maple syrup, and coconut oil to a large mixing bowl. Mix together until well-combined, then transfer to a pie dish and press down firmly. Bake in the preheated oven for 5-7 minutes, until golden but not dry.

STEP 3: Add the cornstarch, coconut sugar and plant based milk to a saucepan over a medium heat. Bring to a simmer, whisking together the ingredients together, then leave to simmer for 2-3 minutes, until thickened. Remove from heat, add the vanilla extract and set aside to cool in the fridge for around 15 minutes.

STEP 4: Carefully transfer the solid part from the coconut cream cans to a mixing bowl. Whisk together using an electric whisk with the coconut sugar and vanilla extract.

STEP 5: Pour the toffee sauce into the coconut cream and continue whisking until thoroughly combined.

STEP 6: Arrange a layer of banana slices over the crust, followed by the cream filling. Leave to chill in the fridge for an hour before decorating and serving.

You will love this dessert!

It’s …

  • Super creamy and indulgent. A great comforting option for your sweet tooth!
  • Refined sugar-free.
  • Gluten-free.
  • Super easy. No complicated ingredients or preparation techniques necessary.
  • Perfect for impressing non-vegans.

Vegan banana cream pie gluten-free

Other delicious vegan desserts you will love

Let me know in the comments: what’s your favourite dessert at the moment? If you give this vegan banana cream pie a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below.

Vegan banana cream pie gluten-free

Get the Recipe: Vegan Banana Cream Pie (Gluten-free)

A simple, indulgent vegan banana cream pie that also happens to be gluten-free and refined sugar-free! Prepare this all-time favourite dessert in just a few easy steps, and you won't even know it has no dairy or eggs.

Ingredients

For the crust

  • 2/3 cup gluten-free oats
  • 3/4 cup almond flour
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • 1 large banana, sliced

For the toffee filling

  • 2 1/2 tbsp cornflour
  • 1/3 cup coconut sugar
  • 1 1/2 cups plant based milk
  • 1 tsp vanilla extract

For the cream

  • 4.5 oz coconut cream, left to chill in the fridge overnight
  • 1 tbsp coconut sugar
  • 1 tsp vanilla extract

Equipment

  • Conventional oven
  • Pie tin
  • Mixing bowl x2
  • Non-stick saucepan
  • Whisk
  • Electric whisk

Instructions 

  • Preheat the oven to 180 degrees C/350 F.
  • Make the crust. Add the oat flour, almond flour, maple syrup, and coconut oil to a large mixing bowl. Mix together until well-combined, then transfer to a pie dish and press down firmly. Bake in the preheated oven for 5-7 minutes, until golden but not dry.
  • Add the cornstarch, coconut sugar and plant based milk to a saucepan over a medium heat. Bring to a simmer, whisking together the ingredients together, then leave to simmer for 2-3 minutes, until thickened. Remove from heat, add the vanilla extract and set aside to cool in the fridge for around 15 minutes.
  • Carefully transfer the solid part from the coconut cream cans to a mixing bowl and whisk together using an electric whisk with the coconut sugar and vanilla extract.
  • Pour the toffee sauce into the coconut cream and continue whisking until thoroughly combined.
  • Arrange a layer of banana slices over the crust, followed by the cream filling. Leave to chill in the fridge for an hour before decorating and serving.
Calories: 193kcal, Carbohydrates: 20g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Sodium: 63mg, Potassium: 119mg, Fiber: 2g, Sugar: 9g, Vitamin A: 9IU, Vitamin C: 2mg, Calcium: 71mg, Iron: 1mg

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Gluten-free vegan banana cream pie

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