Dreamy, Chilled BananaNut Pie

December 31, 2012

This pie has kind of changed my life. Things are sweeter and that little bit more joyful because of this pie. It’s magic. Magic pie.

Firstly, it’s crazy yummy, truly. It satisfies every dessert craving I have (as I make a chocolate version also – that’s coming up!). Secondly, it’s beyond simple to assemble – no baking required. Oh, and did I mention it’s healthy? Well that’s just the icing on the pie, a pie that is uplifting and energising. That’s my kind of pie.

I have been enjoying variations of this simply scrumptious pie for the last couple of months, and I feel it’s high time I shared my favourite versions with you. First up, we have banana – banana and nut, what a dreamy duo. Feel free to mix up the nut combination. Add a little raw cacao powder to the crust if you wish, it’s a lovely addition.

I quite fancy some pie love in my life. I hope this dreamy, chilled banananut pie makes your life that little bit sweeter too.

Dreamy, Chilled BananaNut Pie

Nut Crust Ingredients

5 fresh Medjool Dates

1 1/2 cups Cashews (unsalted)
3/4 Peanuts (shelled, unsalted)
1/2 cup Walnuts (shelled, unsalted)
1/3 teaspoon Salt
2 tablespoons Unrefined Coconut Oil (in its liquid state)
2 teaspoons Pure Maple Syrup

Filling Ingredients

5 frozen Bananas (~500g total frozen weight), chopped
3 tablespoons Greek Yoghurt
1 teaspoon Pure Maple Syrup
1.5 teaspoons Vanilla Extract


1. Remove the pits of the dates and then add to a food processor with the nuts. Blend until finely chopped. Add the salt, liquid coconut oil and maple syrup then pulse until combined. Pour into a 28cm springform cake tin and press firmly with your hands. Place in the freezer while you work on your pie filling.

2. Rinse your food processor to remove any remaining nuts. Add the chopped frozen bananas to the food processor along with the Greek yoghurt, maple syrup and vanilla. Blend until smooth (stopping to scrape the sides of the food processor the ensure the mixture is well incorporated as necessary). Taste and add more syrup for a sweeter filling if desired.
3. Pour the filling into the pie crust and smooth the surface with a spatula. Cover with cling wrap and freeze until set (~2hrs).
4. To serve, remove the springform case and cut slices of pie. I like to let it sit for 10 or so minutes to allow the filling to soften a little. Top with berries or nuts. I quite think this sauce would be a delectable topping also.
This pie keeps well in the freezer for a couple of weeks. Wrap slices individually in cling wrap.

Heidi xo

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  • Iron Chef Shellie December 31, 2012 at 8:55 am

    Love your vintage homewares! And no baking, and healthy? it's too good to be true!

  • Leah December 31, 2012 at 9:46 am

    Love a frozen pie. Perfect for this hot summer!

  • Hannah December 31, 2012 at 12:34 pm

    Oh yes. This is for me. In every way. xo

  • Heidi January 1, 2013 at 8:53 am

    Michele – it kind of is 🙂 thanks, lady!

    Leah – isn't it just!!

    Hannah – oh yes it is 🙂

    Heidi xo

  • Carly Findlay January 1, 2013 at 11:01 am

    Oh. Gosh this looks good! Healthynandnnonbaks! Miracle pie

  • Not Quite Nigella January 1, 2013 at 1:42 pm

    Heidi, what a fab recipe! I definitely want to give that a go. It's so hot today and I'd love a slice of this! Happy New Year to you and Ben! 😀

  • Hannah January 1, 2013 at 6:10 pm

    Thankyou Heidi! My friend and I are planning a little dinner party & we're thinking of making this for dessert with some iced chai 🙂 So summery & fresh, I think it'll be perfect 🙂 Will let you know how it goes xx And happy new year!

  • Dayna January 3, 2013 at 3:17 am

    Oh my goodness! This looks AMAZING. And it looks pretty easy to make, at that! Merci beaucoup! I am totally going to be making this tonight, as a welcome gift for my mom (she's coming to visit tomorrow!)

  • Heidi January 4, 2013 at 9:31 am

    Carly – miracle pie – I love that 🙂

    Lorraine – thanks, lovely!! You too.

    Hannah – ooooh yay, hope it went well. Sounds fun!

    Dayna – how lovely you are!

    Heidi xo

  • Star November 27, 2015 at 6:22 pm

    Hi, I don’t have Medjool Dates and it’s difficult to get, can I use raisins instead? Thank you.

    • Heidi December 1, 2015 at 10:44 am

      Hi Star, I don’t think they will work the same. Medjool dates are very big and sticky and gooey and provide really important texture & flavour to these raw type desserts. Let me know if you try it and it works though! x