Vegan Banana Cream Pie with Blueberries
A creamy vegan banana pie inspired by the classic banoffee, built on a nut-flour crust with a date-sweetened banana pudding filling and a fluffy coconut cream topping. It comes together in about 40 minutes, plus an overnight chill in the fridge to set.
Ingredients
For the crust:
- 120 g almond flour
- 60 g coconut flour
- 2 Tbsp coconut sugar
- 120 ml coconut oil melted
For the filling:
- 3 Tbsp cornstarch
- 10 dates pitted
- 1 banana ripe, mashed
- 300 ml almond milk
- 1 tsp pure vanilla extract
For the topping:
- 1 banana sliced
- 400 g coconut cream
- 2 Tbsp powdered sugar
- natural vanilla extract
Garnish:
- 1 banana peeled
- ½ cup blueberries
- 1 tsp cinnamon
- nuts chopped
Instructions
- Preheat the oven to 180°C (350°F).
- In a bowl, mix all the crust ingredients until well incorporated. The dough should hold together and be easy to shape into a ball.
- Press the crust mixture evenly into a pie dish, covering the base and the sides.
- Bake the crust for about 10 minutes, until lightly golden.
- Set aside to cool.
- To make the filling, whisk the cornstarch and almond milk together in a small saucepan and place it over medium heat. Whisk continuously while cooking, until the mixture starts to bubble.
- Lower the heat and let it simmer for about 5 more minutes, whisking until the mixture is smooth and thick.
- Meanwhile, blend the mashed banana with the pitted dates until smooth.
- Stir the pudding-like cornstarch and almond milk mixture into the banana and date purée until well incorporated, then stir in the vanilla extract.
- To make the topping, whisk the coconut cream with the powdered sugar and vanilla extract in a bowl, until fluffy.
- Fill the cooled pie crust with the banana pudding, top with a layer of sliced banana and cover with the coconut cream topping. Decorate with the remaining banana slices, the blueberries, chopped nuts and a dusting of cinnamon.
- Chill the pie in the fridge overnight before serving.
Notes
Make this the day before serving: the pie needs an overnight chill in the fridge to set properly and slice cleanly. Keep leftovers covered in the fridge, and add the fresh banana slices just before serving so they don't brown.