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–+ servings
Banana cream pie bar on a white plate.

Gluten-Free Banana Cream Pie Bars

Gluten-Free Banana Cream Pie Bars have a soft cakey crust topped with fresh bananas and coconut whipped cream. They are the perfect dessert to enjoy throughout the holiday season!
4 from 4 votes
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 9
Calories 300 kcal

Equipment

  • Hand Mixer or Stand Mixer
  • 8x8 Glass Baking Dish
  • Spatula

Ingredients
  

Dry Ingredients

Wet Ingredients

  • 1 Egg
  • 3 Tablespoons Maple Syrup
  • 1 Tablespoon Coconut Oil, Melted
  • 1 Teaspoon Vanilla Extract

Top Layer

  • 3 Large Ripe Bananas
  • 13.5 Ounces Full Fat Coconut Milk Make sure the can is COLD. Refrigerate for at least 24 hours before whipping.
  • 1 Teaspoon Vanilla Extract

Instructions
 

Pie Crust

  • Start by adding almond flour, cinnamon, salt, and baking soda into a small bowl. Use a whisk or fork to blend until fully combined.
  • In a separate bowl add the egg, maple syrup, melted coconut oil, and vanilla extract. Blend with a hand mixer or whisk.
  • Combine the wet and dry ingredients until you have a thick, sticky dough.
  • Finally, grease the baking dish with a non-stick spray, or coconut oil. Press the dough evenly into your square baking dish. If it's too sticky, wet your hands or let the dough chill for 30 minutes. Bake at 350° for 20 minutes.

Coconut Whipped Cream

  • Add one ripe banana into a mixing bowl and whip on high until it's a creamy consistency. Place the bowl into the refrigerator to chill for 15 minutes.
  • Next, add the THICK part at the top of your coconut cream to the mixing bowl with the mashed banana and vanilla extract. (NO LIQUID.) Whip with a hand mixer or stand mixer for a few minutes until it thickens up. Add 2 tablespoons of powdered sugar for extra sweetness!

Putting it all together

  • Once the crust has cooled, add one to two layers of ripe banana discs to the crust and top with fresh coconut whipped cream. Refrigerate for at least 4 hours before cutting!

Notes

Expert 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 refrigerating the can for at least 24 hours before using.
  2. To make your banana whipped cream even sweeter, I like to add 2 tablespoons of Powdered Sugar! (Lakanto is my favorite sugar-free powdered sugar.)
  3. 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.
  4. I recommend letting the bars set overnight! If you don't have time, prep them in the morning and wait at least 4 hours before serving.

How to store leftovers

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 airtight glass container. Refrigerate for up to 5 days!

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 7gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 18mgSodium: 139mgPotassium: 258mgFiber: 4gSugar: 10gVitamin A: 52IUVitamin C: 4mgCalcium: 74mgIron: 3mg
Keywords banana cream pie bars, dairy free banana cream pie, gluten free banana cream pie, paleo pie bars
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