Vegan Banana Split Pie
Vegan banana split pie turns the classic ice-cream sundae into a sliceable, no-bake dessert. A crisp graham cracker crust holds a creamy silken-tofu-and-cashew filling sweetened with maple syrup, topped with banana, pineapple, berries and vegan whipped cream. It chills until set, so every slice tastes like a banana split you can serve at the table.
I first had a banana split when I was young and traveling abroad with my parents. They got themselves some iced coffees, and I looked through the menu and saw the funkiest name I had ever seen for a dessert: Banana Split. I instantly pointed to it and said I wanted it, not even knowing it was ice cream. Up to that point, I had never tasted something so delicious, and it made such a big impression on me that I think I started searching subconsciously to try and make it myself.
Years later, the banana split is still one of my favorite desserts. I discovered this version while I was trying to come up with something better suited to the colder seasons, and it combines the best qualities of a delicious banana split and a spongy vegan cake. It is one of the best dessert combinations I have tried making. The last time I made it was when I had two of my best friends over, and they absolutely adored it. I really want you to find out for yourself.
Key ingredients
Graham crackers form the base. Crushed and bound with melted coconut oil, they set firm in the fridge because coconut oil is solid below about 24C, so it acts like an edible glue once chilled. Crush them fine and even, a few larger crumbs left in will create weak spots where the crust cracks when you slice it.
Silken tofu is the heart of the filling. Unlike firm tofu, silken tofu has a high water content and an almost custard-like texture, which is exactly why it blends into a smooth, mousse-like cream with no graininess. Drain off any pooled liquid from the package before measuring so the filling is not too loose to set.
Cashews soaked overnight do the work dairy cream would do in a traditional version. Soaking softens them so they break down completely in the food processor, lending richness and body. If you forget to soak them, cover them with just-boiled water for 15 to 20 minutes instead.
Maple syrup sweetens the filling and keeps it pourable. A liquid sweetener matters here because it blends in evenly without leaving the grittiness that granulated sugar can cause in a no-cook cream. The lemon juice brightens the whole thing and stops the sweetness from feeling flat.
Bananas, pineapple, raspberries and blueberries are the banana split itself. Drain the crushed pineapple well, excess juice will seep into the cream layer and soften it. Slice the bananas just before assembling so they do not brown, and crown the whole pie with vegan whipped cream, fresh sour cherries and mint sprigs.
Tips for getting it right
- Chill the crust before you add the filling. Setting the pressed base in the fridge while you make the cream firms the coconut oil, so the layers stay distinct instead of bleeding together.
- Blend the cashews first, then add the rest. Cashews are the toughest ingredient to break down, so giving them a head start in the food processor means the final cream is silky rather than grainy.
- Pulse the filling until it is homogenous, then stop. You know it is ready when it looks glossy and uniform with no flecks of cashew. Over-processing only warms the mix and makes it harder to set.
- Give it enough time in the fridge. This pie needs about 3 hours, or overnight, to set properly. The most common mistake is slicing too early, while the filling is still soft, which gives you a slumping wedge instead of a clean slice.
- Add the fresh fruit and whipped cream last. Topping just before serving keeps the bananas from browning and the cream from weeping over the pie.
Storage and make-ahead
This pie is a natural make-ahead dessert, the filling actually needs the overnight chill to set, so building the base and cream the day before serving works in your favor. Keep the assembled pie covered in the fridge and add the fresh fruit, whipped cream and sour cherries only when you are ready to serve, so the toppings stay fresh and the bananas do not brown. Leftovers keep for two to three days refrigerated, though the crust softens a little over time as it absorbs moisture from the filling. I would not freeze it once the fresh fruit is on, the texture of berries and banana turns watery on thawing.
This is a recipe I encourage you to make for yourself, but if you have kids it will be a great delight to them too. I would always recommend a healthy vegan dessert for the little ones rather than a factory-processed chocolate bar. If you love this kind of treat, you will also enjoy my other vegan ice cream recipes and these vegan sugar-free desserts. If we learn together, we grow together, and I love learning more about vegan cuisine.
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Vegan Banana Split Pie
Ingredients
For the base layer:
- 2 cups graham crackers crushed
- ¼ cup coconut oil melted
- 1 tsp vanilla extract
For the cheese layer:
- 2 cups silken tofu
- ½ cup cashew soaked in water overnight
- ½ cup maple syrup
- 1 tsp lemon juice
- 3 Tbsp coconut oil melted
- 1 tsp vanilla extract
For the fruit layer:
- 2 bananas sliced
- 1 cup pineapple crushed and drained
- 1 cup raspberries
- ½ cup blueberries
For the topping:
- 2 cups vegan whipped cream
- 1 cup fresh sour cherries
- fresh mint springs
Instructions
- In a bowl, combine the crushed crackers, melted oil, vanilla extract.
- Press into a cake share to form a bottom layer. Set to the refrigerator.
- In a food processor, add cashews and blend until smooth.
- Add all the rest of the ingredients and pulse until combined and homogenous.
- Pour the mixture on the cracker layer, return to the fridge overnight or for about 3 hours.
- Top with the fruits, then add the whipped cream layer and decorate with sour cherries and some fresh mint springs.
- Set to the fridge until ready to serve.
Frequently Asked Questions
This version is fully vegan. The classic banana split relies on dairy ice cream and whipped cream, but here the creamy filling is built from blended silken tofu and soaked cashews, sweetened with maple syrup, and the topping uses vegan whipped cream. No dairy, eggs or animal products are involved.
Soaking softens the cashews so they blend into a perfectly smooth cream with no grit. Overnight in cold water is ideal, but if you are short on time, cover them with just-boiled water for 15 to 20 minutes instead. A high-powered blender or food processor handles them best either way.
Plan for at least 3 hours in the fridge, or overnight for the firmest result. The filling sets as the chilled coconut oil and tofu firm up. Slicing too early, while the cream is still soft, is the most common reason the pie slumps instead of holding a clean wedge.
Yes, and it actually benefits from it. Make the crust and filling the day before so it can chill overnight, then add the fresh fruit, vegan whipped cream and sour cherries only just before serving. This keeps the bananas from browning and the toppings looking fresh.
Keep leftovers covered in the fridge for two to three days. The crust softens slightly over time as it absorbs moisture from the creamy filling, so it is best eaten within a couple of days. Freezing is not recommended once the fresh fruit is added, since berries and banana turn watery when thawed.
Absolutely. The banana, pineapple, raspberries and blueberries are traditional banana-split flavors, but any ripe seasonal fruit works for the topping. Just drain any juicy fruit well before adding it, so excess liquid does not seep into the cream layer and soften it.
One of my favorite recipes from your blog, the entire family loved it!!
Thank you! Happy to hear you liked the recipe!
Buna, Ruxandra!
Mi-a placut ideea acestui desert de vara, dar despre ce tofu si mai ales, ce frisca vegana (fara E-uri) folosesti? la o cautare pe google am gasit frisca vegana hulala si meggle, dar cand m-am uitat ce contin m-am ingrozit. Deci, ai gasit tu alta mai buna si o tii secret? sau ne spui si noua?
Multumesc pt. idee!
Elena
Buna! Eu o fac rapid din lapte de cocos batut. Uite aici un exemplu: https://minimalistbaker.com/how-to-make-coconut-whipped-cream/