Pin Recipe
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!
Peanut butter, banana, and chocolate (or any combination of the three) are some of my favorite dessert flavors. Between peanut butter banana ice cream, chocolate banana crepes, and peanut butter chocolate cake, I’ll never tire of this trio of ingredients. This time, though, I’ve combined all three flavors in this simple, healthy, and wholesome banana pie.
Healthy Chocolate Banana Pie
This banana dessert falls somewhere between a no-bake peanut butter pie, chocolate banana tart, and chocolate icebox pie/ freezer pie – but healthier. How? Instead of the copious amounts of whipping cream, heavy cream, condensed milk, and added sugars/confectioners’ sugar in the above desserts, this peanut butter banana pie is not only 100% vegan and gluten-free, but it’s made entirely of wholesome ingredients, unrefined sugars.
It combines a nut, oat, and date crust with a creamy peanut butter banana filling and an oil-free faux chocolate ganache topping made from scratch without refined sugar. Like other no-bake desserts (like my raspberry cheesecake or mini mousse cake), this no-bake banana dessert stores well in the fridge or freezer, perfect for serving as a sweet and slightly salty, refreshing summer dessert.
Best of all, this chocolate banana recipe is really easy to assemble with minimal hands-on prep, simple enough for even the most novice chef (and children!). Plus, you might also enjoy my recipes for vegan peanut butter mousse, Southern-style banana pudding, or white chocolate peanut butter cups (Reese’s)!
The Ingredients
This chocolate banana pie requires 9 wholesome, pantry-friendly ingredients (plus salt and water).
The Crust
- Nuts/Seeds: I used pumpkin seeds, but any nut or seed will work. i.e., peanuts, almonds, sunflower seeds, etc.
- Rolled oats: Or quick oats. Use certified gluten-free oats if necessary.
- Dates: I used soft Deglet Noir dates, but you can also use Medjool dates because they’re soft and sticky. If you’re using other dates, or they’re a little dry, soak them first. Other sticky dried fruits will work, too, like figs, though the flavor will change.
The Peanut Butter Banana Layer
- Bananas: Use bananas with plenty of dark spots, so they’re naturally soft and sweet.
- Peanut butter: Peanut butter and banana are a match destined to be. However, you could also use other nut or seed butters, like almond butter, cashew butter, or sunflower seed butter (each will affect the flavor).
- Maple syrup: Or another liquid sweetener like agave, brown rice syrup, or even a sugar-free maple syrup alternative. Adjust the amount to taste.
- Vanilla extract: Use natural vanilla to avoid a chemical/artificial taste.
- Psyllium husk powder: This will help to make a slightly firmer filling. However, you could increase the peanut butter to ½ cup instead.
The Oil-Free Chocolate Layer
- Cocoa powder: Use unsweetened cocoa powder.
- Water: Instead of oil, all this healthy chocolate topping only requires water to achieve the correct consistency.
- Maple syrup: Or another liquid sweetener (as listed above).
- Peanut butter: Or another nut/seed butter (as listed above).
- Salt: Just a little to enhance the cocoa flavor. A pinch of instant coffee powder would also help to enhance and add depth to the chocolate flavor.
Alternatively, you can make this chocolate ganache for the chocolate banana pie. For a firmer chocolate layer, melt two dark chocolate bars with a tablespoon of coconut oil and use that instead of my oil-free chocolate layer.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Chocolate Banana Pie
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 peanut butter tart to the freezer for at least 3-4 hours, or until set, then remove it from the springform, slice, and enjoy!
Enjoy a slice of this frozen chocolate pie alone or with toppings like whipped coconut cream (plain or sweetened), chocolate shavings, crushed peanuts, sliced bananas, etc.
Storage Instructions
Once set, you can store the chocolate banana cake leftovers in an airtight/covered container in the fridge (where it will remain fairly soft) for up to 4 days.
Alternatively, store it in the freezer for 1 month (it doesn’t freeze super solid). Leave a slice to thaw for just 10 minutes at room temperature before eating it.
Recipe Notes
- Sweeten to taste: Keep in mind that it will affect the texture if you change the ratios too much.
- To make it sugar–free: Use a sugar-free syrup, like a maple syrup alternative.
- Crust: You could also use a pre-made tart crust.
- For mini peanut butter banana tarts: Divide the various chocolate banana dessert layers between small tart tins, ramekins, or a silicone muffin/tart tray.
- Fridge vs. freezer storage: This no-bake dessert is naturally soft and will remain soft in the fridge. Freezer storage will help it set without freezing it solid – so store it according to your desired texture.
- For extra banana flavor: Add a layer of sliced banana over the crust before adding the peanut butter banana pudding filling.
More Chocolate, Peanut Butter, Banana Desserts
If you try this simple and delicious chocolate banana peanut butter pie recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
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!
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)
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
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
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is an estimate and has been calculated automatically
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