Chocolate Banana Cream Pie

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Course: Dessert
Cuisine: American
Keyword: banana, chocolate,
Servings: 6 people


For the base:

  • 150 g gluten free plain flour
  • 75 g dairy free spread
  • 3 tbsps water
  • 1 tbsp caster sugar

For the filling:

  • 175 ml dairy free milk
  • 50 g caster sugar
  • 2 egg yolks
  • 15 g cornflour
  • 1 small banana sliced

For the chocolate ganache:

  • 100 g dairy free dark chocolate
  • 100 ml dairy free milk
  • 10 g caster sugar
  • 10 g dairy free spread


  • Grease a 6” flan tin or 6 individual flan cases
  • Preheat the oven to 180 oC
  • Place the caster sugar and flour in a bowl
  • Rub the dairy free into the flour mix and stir in the water
  • Press into the bottom of the tin and up around the edges
  • Bake in the oven for 15 minutes or 10 minutes if making individual pies
  • Set aside to cool
  • Make the banana cream by placing the milk in a small saucepan and bring to the boil
  • Beat together the egg yolks, caster sugar and cornflour in a jug
  • Pour the boiled milk into the jug whisking continuously
  • Return to the saucepan and bring to the boil whisking continuously until thickened
  • Set aside to cool before using
  • Make the chocolate ganache by placing the dairy free cream and caster sugar into a small pan
  • Bring to the boil and then remove from the heat
  • Stir in the chocolate and dairy free spread
  • Set aside to cool
  • Assemble the pie by placing the sliced banana in the base of the biscuit case, top with the cream and then the ganache
  • Chill in the fridge for a couple of hours before serving

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