Go Back
+ servings
piece of chocolate peanut butter pie on small plate
Print

Chocolate Banana Pie

This easy no-bake peanut butter chocolate banana pie is rich and creamy without dairy, combining a wholesome oat-date crust with creamy peanut butter banana filling and faux chocolate ganache. It's egg-free, gluten-free, naturally sweetened, oil-free, and the perfect healthy treat for summer!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 10 slices

Ingredients

Crust

  • 3/4 cup (120 g) pumpkin seeds (or nuts/seeds of choice)
  • 1/4-1/2 cup (22-44 g) rolled or quick oats GF if needed (see instructions)
  • 12 medium (120 g) dates (I used Deglet Noir) soft or soaked (see instructions)

Banana PB layer

Chocolate layer (see notes)

  • 1/2 cup (40 g) cocoa powder
  • 1/4 cup (56 g) water
  • 2 1/2 Tbsp (50 g) maple syrup
  • 1/4 cup (62 g) peanut butter softened
  • 1 Pinch of salt (optional)

Instructions

  • Follow my metric measurements (grams) for accurate results. You can watch the video in the post for visual instructions.

Prepare the Crust

  • First, line a 7-inch round springform tin with parchment paper and set it aside.
  • Then, transfer the oats and pumpkin seeds to a food processor and pulse about 4 times into a chunky crumb consistency.
  • Add the dates and blend until the mixture sticks together when pressed between your fingers.
    If the dates seem dry, first soak them in hot water for about 15-20 until softened. You will need more oats with soaked dates, too.
  • Transfer the mixture to the springform tin and press it into an even layer (with your hands or the flat bottom of a glass/similar tool). Set it aside.

Prepare the Peanut Butter Banana Filling

  • Rinse out the food processor, dry it, then add all the filling ingredients to it and blend until smooth and creamy.
  • Pour the filling over the crust and transfer the pan to the freezer for 20-30 minutes.

Prepare the Chocolate Layer and Chill

  • In a medium bowl, combine the cocoa powder, water, and maple syrup. Whisk until lump-free.
  • Then stir/whisk in the peanut butter and, optionally, a pinch of salt until it has a consistency similar to Nutella. If it's too thin, add more peanut butter.
  • Pour that over the peanut butter banana filling and smooth it with a spatula.
  • Transfer the tart to the freezer for at least 3-4 hours, or until set, then remove it from the springform, slice, and enjoy!

Notes

  • Psyllium husk powder: I added psyllium husk powder to make the layer a little firmer, but you can leave it out and use more peanut butter, e.g. 1/2 cup (125 g) instead of 1/3 cup (83 g).
  • Chocolate layer: If you prefer a firm chocolate layer, then you can just melt 2 bars of dark chocolate with a little coconut oil and use that instead of my oil-free chocolate layer.
  • I keep leftovers of the pie in the freezer (as it doesn't freeze super solid) but you can also store it in the fridge (it will be on the softer side, though). If you keep it in the freezer, it's best to let it thaw for 10 minutes before eating.
  • The total time doesn't include the chill time.
Nutrition Facts
Chocolate Banana Pie
Serving Size
 
1 slice
Amount per Serving
Calories
237
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
10
%
Sodium
 
68
mg
3
%
Potassium
 
418
mg
12
%
Carbohydrates
 
33
g
11
%
Fiber
 
5
g
20
%
Sugar
 
18
g
20
%
Protein
 
7
g
14
%
Vitamin A
 
24
IU
0
%
Vitamin C
 
3
mg
4
%
Calcium
 
35
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.