Healthy Banana Cream Pie

Healthy Banana Cream Pie with gluten free cornflake crust layered with sliced bananas in a sweet healthy syrup, then topped with a coconut whipped topping and a chocolate drizzle.

Crust: Cornflakes Coconut oil Honey or maple syrup Pure vanilla extract Filling Medjool dates Unsweetened milk Pure vanilla extract Topping Coconut milk Maple syrup Pure vanilla extract Bananas Chocolate chips

Ingredients You Need

Place can of coconut milk in the fridge overnight. I recommend Thai Kitchen, Trader Joe’s Coconut Cream or Compliments for creamy consistency.


 In a small food processor or blender, process corn flakes until ground. Transfer to a bowl along with coconut oil, honey, vanilla extract, and thoroughly mix with spatula.


Transfer to a non-stick tart pan or pie dish and level evenly with spatula making sure to cover the edges. Place in the freezer while you are making the syrup and toppings.


In a food processor or powerful blender, add dates, milk, vanilla extract, process until smooth. Transfer to saucepan, bring to a boil and cook on low until thickened and reduced by half.


Open can of refrigerated coconut milk – it should have separated into white cream and clear liquid. Scoop out white cream into a chilled bowl.


 Beat coconut cream with a hand mixer for a few minutes. Add maple syrup and vanilla, beat until well mixed.


Layer banana slices inside the crust.


Poor syrup over and spread whipped coconut cream on top. Decorate with banana slices and drizzle with melted chocolate chips, if you wish.


Freeze for 2 – 3 hours, cut into 8 slices and serve immediately. To serve from frozen, allow to thaw for about an hour.


Freeze tightly covered with plastic for about 3 months.


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