Banana Cream Pie with Cinnamon Crusted Apples
Prep time
Cook time
Total time
This banana cream pie is a sugar-free, vegan dessert, high in fibers and with a delicious banana cream and cinnamon crusted apples topping.
Serves: 6-8 servings
  • 2 apples, cubed
  • 4 bananas
  • 1 cup ]rye flour
  • 1 egg (or flax meal - 3 Tbsps ground flax seeds mixed with 3 Tbsps water)
  • ⅓ cup grape seed oil (maybe less, maybe more.. you’ll have to check the dough consistency)
  • ⅓ cup granola
  • 4 tbsps raw pumpkin seeds
  • 1½ tbsp corn starch
  • 2 tbsp cinnamon
  • 1 tsp rum extract
  • ½ tsp vanilla extract
  • ⅓ cup raisins
  • stevia extract (optional – you can skip this, the recipe is just as good without any sweetener, the bananas have enough sweetness)
  1. For the dough:
  2. In a large bowl add rye flour, granola, 1 tbsp cinnamon, 1 tsp rum extract, stevia extract (optional), pumpkin seeds, grapeseed oil and 1 egg or flax meal*. Using your hands start mixing the dough.
  3. The right consistency is when it is easy to handle and not too sticky. If it is too sticky add more flour; also if it’s too dry, add some oil.
  4. Cover a cake form with some parchment paper the add the dough and start pressing with your hands. This pie has a more rustic feel so don’t worry it doesn’t have to be perfect.
  5. For the filling:
  6. Add the sliced bananas, corn starch and vanilla extract in the blender. Blend until smooth.
  7. Pour the banana cream in the cake form. Add cubed apples. Spread them evenly in the pie. Sprinkle with cinnamon and bake at 375ºF (190ºC) for about 45 minutes.
*How to make flaxmeal: Grind the flax seeds in a blender. Use two tablespoons flaxmeal plus ⅛ teaspoon baking powder plus 3 tablespoons water for each egg.
Recipe by Gourmandelle | Vegetarian Blog at