Homemade Banana Pudding Pie – A creamy & delicious banana pie recipe with simple ingredients you might already have in your kitchen pantry.
NO cashews • NO tofu • Just 6 Ingredients
This is what happens when Trader Joes has bananas for 19 cents.
Even their organic bananas are cheaper than the non-organic bananas at other grocery stores. How could one possibly pass up such a fantastic deal?! Every time I go into Trader Joes, even if I don’t need bananas, the bargain-hunter in me gravitates towards the low price and mechanically moves a bunch of bananas into the awaiting cart below.
My freezer is always filled with bananas, no matter how quickly I eat them… Which isn’t exactly a bad thing when there are so many ways to use them up:
Healthy Banana Recipes – 75 Recipes
This pie is one of those ridiculously-easy-to-make recipes that uses pantry staples you may already have on hand.
Those are always my favorite recipes – the type of recipe you can make as soon as a craving hits, simply by opening up the kitchen cabinet and throwing a bunch of ingredients together, without having to make a special trip to the store first. As long as you have bananas in the house, you’re good to go here, and you can top this pie with coconut whipped cream or store-bought whipped topping, or you can use my Healthy Whipped Cream Recipe.
I was running short on time and had to fall back on a store-bought crust this time, but feel free to use your favorite crust recipe here… Or you can also keep it crustless and serve in bowls or parfait glasses instead, perhaps layered with whipped cream and crushed graham crackers!
To make the pie, simply stir or blend together mashed banana, milk of choice (I like cashewmilk), salt, sweetener, and you can add a little turmeric or natural yellow coloring if desired. Warm up in a pot over medium heat, while whisking another 1/2 cup milk with a little arrowroot or non-gmo cornstarch. Pour that into the pot to thicken the banana mixture, and bring it to a boil.
Once the pudding is thick, stir in the vanilla, then pour the pudding into your pie crust or put it in the fridge to thicken even more. Add the whipped topping right before serving, so it stays tall and fluffy. Leftovers can be stored in the fridge for a day or two.
Creamy Banana Pudding Pie
Adapted from my Healthy Chocolate Pudding Recipe
Creamy Banana Pudding Pie – 6 Ingredients
- 360g mashed ripe banana (about 4 bananas)
- 2 cups milk of choice
- 1/8 tsp salt
- optional 1/16 tsp turmeric, for color
- pinch stevia OR 2 tbsp pure maple syrup, honey, or raw agave
- 2 1/2 tbsp coconut butter or buttery spread, optional but adds wonderful richness
- 1/2 cup additional milk of choice
- 3 tbsp non-gmo cornstarch or arrowroot
- 1/2 tsp pure vanilla extract
Stir together or blend the mashed banana, 2 cups milk, salt, turmeric, sweetener, and coconut butter or spread. Warm up in a pot over medium heat. Meanwhile, whisk together the cornstarch and 1/2 cup milk with a whisk (or fork if you must) until no lumps remain. Whisk this into the banana mixture once it is warm, then bring to a boil. Once boiling, whisk frequently for 2 minutes, then turn heat to low and heat an additional 1-3 minutes or until thick. It will also get thicker as it cools. Turn heat off, and stir in the vanilla extract. Pour into a prepared pie crust, then refrigerate overnight or until firm enough to slice. Add whipped topping of choice (I list a few options under the second photo in this post) right before serving so topping stays tall and fluffy. Because this is a pudding pie, you might want to serve it in a bowl – As shown in the photos, it is sliceable but not super firm.
Link Of The Day:
Nutella Frozen Yogurt – TWO Recipes
Michelle Elizabeth says
This looks so good!! I get in the mood for banana recipes sometimes, and today is one of those days ESPECIALLY now that I’ve seen this!! I also have a ton of bananas right now just waiting to be eaten. Also, thank you so much for putting in the “non-gmo” reminder in the ingredient list. This is so important now, and all of us need that extra reminder!! 🙂
Karen @ Seasonal Cravings says
Love your heart shaped bananas. My mom always made this when I was growing up so I’ll have to try out the healthy version on her. Looks delicious!
how do you make the heart?
sorry that wasn’t supposed to be a reply to a comment
Chocolate Covered Katie says
Heart shaped cookie cutter! Or just cut a triangle out of the banana before slicing, if that makes sense.
Once again, another misleading title and pictures. A pie includes a crust, which is not included in the ingredients here. Yes, I see that it is mentioned in the description, but it really should be included as part of the recipe. The pictures also have a whipped topping. This recipe should technically just be called what it is: “banana pudding”.
Lol angry much? This is a free recipe that you didn’t have to pay anything for so I think it’s very entitled to be angry about something you’re getting for free. Also all non optional ingredients DO count out to 6 so there’s no error there. You could even really say it’s 5 without including the salt. But seriously, with so many horrible things going on in the world, getting upset over a RECIPE is kind of silly 😉
Janet Johnson says
Really! You have a whole site of healthy, delicious, FREE recipes that someone kindly provides for you and you complain because you have to actually click a couple of times to find a crust recipe? Perhaps instead you could thank Katie for this yummy recipe or if you can’t say something nice then say nothing at all.
Alexandra Hollander says
“Pour into a PREPARED PIE CRUST”
Part of the directions = part of the recipe
Learn to read thoroughly and not be a dick whens somebody is providing it to you for FREE.
HI – What can the corn starch be substituted with? Would potato starch work?
Thank you so much. LOVE your recipes!!!!
Chocolate Covered Katie says
You can use arrowroot. I’ve not tried anything else, but feel free to experiment!
Potato starch should work too. It is used mostly in Europe like corn starch in North America.
Katie this is why I love you. I love how SIMPLE all of your recipes are and how they don’t call for ingredients I’ve never heard of or will only use once like many other health food blogs or cookbooks. Thanks for this recipe, it sounds stellar!
[email protected] a Dash of Cinnamon says
Banana cream pie/banana tiffle was one of my favorite desserts when I was younger. I always appreciate seeing healthier updates to old classics!
Marina @ A Dancer's Live-It says
How perfect!! I have so many ripe bananas I need to use up! 🙂 Absolutely gorgeous Katie!
Janet Johnson says
This looks so yummy! I always have leftover bananas that get too ripe in our hot house in the summer, so this is what I will make with them next! Thank you for the recipe.
Here’s a question for you: how do you like to store your bananas in the freezer? I’ve tried a few different ways (large freezer bag, flat freezer-safe container, etc.) but am still trying to find one that won’t take up too much space so that I can freeze as many bananas as possible but still have room for other stuff. 🙂 Have you found something that works really well for you?
Chocolate Covered Katie says
I just peel, break in half, and freeze in a bag. Maybe not the best for space-saving though.
P.S. You should drizzle chocolate over it. 😀
There was a local restaurant that used to serve banana pudding pie in a really yummy graham cracker crust, and on top they would drizzle chocolate sauce or fudge sauce of some sort. I never thought that I would be into banana pie (I was more of the chocolate pie or strawberry rhubarb or apple pie kind of gal) but I finally gave it a try once and it was SOOOO good! After a while my colleagues and I would go there for lunch and say “We’ll have a healthy salad” but really it was so that we’d still have room for that pie. Sadly, the restaurant closed their doors so for the last five years or so there was been no more chocolate drizzled banana pie for me. But now I can make your recipe! Yay! Thanks, Katie! *GRIN*
Aimee Brimmer says
This looks amazing! I think I may just serve this as pudding. It’s one of my husband’s favorites and I know he will LOVE it! 🙂
oh my god! This is my kind of dessert! I must make it this weekend 😉
Just wondering… the recipe says you can use a pinch of stevia in place of the syrup/honey. Since it’s “a pinch” I am guessing powdered stevia would work or would you suggest liquid stevia? I haven’t tried the liquid yet, wondering if it would be better… any thoughts?
Clare Elise says
This looks incredible! Even I think I might be able to make this and trust me I’m awful at cooking… I can even burn Super Noodles <3 Love your recipes
Wow, I think I just found everything I ever wanted in a food blogger! (Well, except meat …)
I ended up here after googling sugar free fudge and stumbled into a world of amazing. Sadly, I have a bit of a love hate relationship with food owing to sensitivities to the likes of lactose and possibly a few other things. After just 15 minutes browsing, I’ve found heaps of inspirational ways of using alternatives to some of my irritants. I hope I have the motivation to try some of your recipes in the future. I find your approach to food is refreshing and so in line with my own thoughts on moderation. Thanks,
Auckland, New Zealand.
Jessie J says
This probably isn’t the healthiest, but would stirring in some cool whip at the end help to firm this pie up a little bit more?
I made this last night and enjoyed it for breakfast. Delicious. Thanks CCK for another great recipe.
I made this for a fancy lunch that included seriously picky children (probably not the best time to experiment lol) and everyone loved it. The picky eaters, who otherwise ate bread, avocado, and plain steamed green beans, DEVOURED their servings and asked for thirds! Mine came out slightly gray, despite the turmeric, but I drizzled a chocolate sauce and melted white chocolate over it and nobody complained. For a crust, I ground a mix of graham crackers, tea biscuits, and animal crackers (lack of time and proper ingredients) and used some oil to bind together.
As Katie says, it’s very soft and more like a pudding than a solid pie, so just be aware of that when planning and serving.
It was hard making sure my family didn’t eat the bananas so I could make this… I had 3 and reduced the first milk measurement to 1.5 cups. We didn’t do the butter or tumeric- so the color was interesting (my son and husband, at separate times, said it looked like the beach). BUT this was absolutely delicious!! I was nervous it wouldn’t be sweet enough (used maple syrup), but it was perfect! When my son said he wanted it for breakfast, I didn’t bat an eye- knowing this was relatively healthy 😉 Great recipe, will make again!!
Sidenote: I think this is the first recipe of yours I’ve made -though I have many saved- and I will try more! I appreciate your nut-free approach to these delectable desserts!!
Debbi Landsberger says
I have now made this two times and it has yet to solidify. I don’t know what I did wrong. I used arrowroot, do you think that was the problem? But on the good side, it tastes amazing!
A H says
You can use butter, or you can use Earth Balance, which is vegan.
jill taylor says
I was introduced to cck when my sister brought the cookie pie and told me the ingredients after I ate it. Either way it was delicious and tasted like a chocolate chip cookie. My sister also made the black bean brownies which are delicious too! I decided I’d give a recipe a try so I made this in hopes to serve at my first valentine’s day with a date. While making it I had no problem getting the mixture thick as I used arrowroot. That was a fiasco alone trying to find it at fred Meyer. I used 1% milk, no turmeric, brummel and brown yogurt butter spread, and agave syrup. And I needed gf so I made a cheerio crust with honey cheerios coconut sugar and brummel spread. I had a slice before going to bed and it was congealed nicely but was so bland and disappointing. I only tasted the honey nit cheerios. It was so sad and I’m not sure what could have made it better. Needless to say it was not served. I’m making another brownie recipe with dates for the weekend. Hope that one comes out much better!
Lisa H. says
Just writing for clarification. Is the 59 calories based on one slice? Is one slice 123 grams?
What size pie crust is needed? Thanks for all the great recipes!
Jason Sanford says
I used an 8inch when I made it!
would this work with almond milk? Cause I’ve tried making pudding pie with almond milk and corn starch as one of the ingredients, and it came out clumpy