These Banana Cream Pie Bars are a fan favorite in my house! They have a light and fluffy crust made with almond flour, a layer of fresh bananas, and topped off with a banana coconut cream! Which makes them a great option for anyone that is gluten-free or dairy-free! Plus they're much easier to make than traditional pie, but taste just as good. (If not better!) Perfect for holidays, birthdays, or whenever you're craving pie! You can also throw some strawberries and blueberries on top to make them more summery for BBQ's, and Picnics! (Updated March 2021.)

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• 🍴 Recipe Ingredients
• 🍴 Recipe Instructions
• Recipe Tips
• How to store leftover bars
• Shop this recipe -
• 💬 Reviews

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🍴 Recipe Ingredients

• Almond Flour - I have not tested this recipe with any other flours. My favorite almond flour brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy! Make sure it’s almond FLOUR and not almond MEAL. They have completely different textures.
• Baking Soda & Salt
• Egg - I have not tested this recipe with an egg replacement.
• Maple Syrup - It's important to use maple syrup, or honey for the base. The liquid sweetener is necessary for the crust texture.
• Melted Coconut Oil
• Vanilla Extract
• Ripe Bananas - The bananas don't have to be brown and spotty! I usually make this recipe with yellow bananas.
• Full Fat Coconut Milk - Make sure the can is COLD. Refrigerate for at least 24 hours before whipping. You will only be using the thick part that rises to the top of the can.

🍴 Recipe Instructions

Almond Flour Crust

1. Start by adding almond flour, salt, and baking soda into a mixing bowl. Use a whisk or fork to blend until fully combined.
2. In a separate mixing bowl add your egg, maple syrup, melted coconut oil, and vanilla. Blend with a hand mixer or stand mixer until fully combined.
3. Slowly add your dry mixture into your wet mixture, and blend with a hand mixer until it's smooth and creamy.
4. Next you're going to grease your pan with a non-stick spray, or coconut oil. (I just rub coconut oil on a paper towel, and spread it with that!) Once it's greased, spread your batter evenly into your square baking dish. Use a spatula or the back of a spoon to spread evenly. Bake at 325 degrees for 20 minutes.

Coconut whipped cream

1. While that's baking, you can start the cream. Add one of your bananas into a mixing bowl, and whip on high until it's a creamy consistency. Place the bowl into the refrigerator until the crust is removed from the oven, and cooled. You want the mashed banana and bowl to be COLD.
2. Once your crust has cooled completely, you can start to mix the coconut cream. Add the THICK part at the top of your coconut cream to the mixing bowl with the mashed banana. Whip with a hand mixer or stand mixer for a few minutes until it thickens up. Place in fridge while you prep the other banana.

Putting it all together

1. Slice your other banana into thin slices, and layer them evenly on the crust. Top the sliced bananas with your fresh cream. Use a spatula or spoon to make sure it's even. Let the bars sit in the fridge overnight. (Or at least 6 hours.)
2. You can top them with fresh fruit, cinnamon, or enjoy them as is! It should make 9 large bars.

Recipe Tips

1. In order to whip coconut cream into a thick "whipped cream" consistency, the coconut milk can MUST be super cold. This helps it to thicken up, and also assures that the thick part of the cream will separate to the top. I recommend letting it refrigerate for at least 24 hours before.
2. To make your banana whipped cream even sweeter, I like to add Lakanto Powdered Sugar! (About 1 tablespoon.) Just add it in while you're whipped the banana and cream together.
3. When adding it to your bowl, you only want the THICK portion at the top. If you dump the entire can, it will NOT thicken up into a whipped cream consistency. Use a spoon to gently scoop the thick part out.
4. After you mash the banana in the mixing bowl, let it cool in the fridge. The cooler everything is, the thicker it will whip up.
5. I also recommend letting the bars set overnight! If you don't have time, prep them in the morning and wait at least 6 hours before serving.
6. For a more summery touch - add fresh fruit on top! Add them right before you serve the bars or else they will sink into the cream. I like using blueberries and strawberries, but you can use any fruit you have on hand!

How to store leftover bars

You can store leftovers in the baking dish with a wrap or cover on top. You can also pre-slice them and store the bars in an air tight glass container. They will stay good in the fridge for about 5 day! I have not tested freezing this recipe - I don't recommend it.

More summery recipes!

• Paleo Peach Crisp Bars
• Strawberry Cream Bars
• Paleo Pumpkin Pie Bars
• Lemon Blueberry Thumbprint Cookies (Paleo)
• Healthy Strawberry Lemon Biscuits
• No-Bake Vegan Chocolate Pie

After you make these Banana Cream Pie Bars, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do! xo Mariah

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