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Gisele Bündchen’s Banana Dream Pie Recipe

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This make-ahead treat is gluten-, dairy- and refined sugar-free.
banana dream pie recipe: slice of banana dream pie with coconut whipped cream on a yellow plate
Eva Kolenko/Nourish
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The filling, made from bananas and soaked cashews sweetened with vanilla and maple, has an amazingly smooth and creamy texture.

Sure, tasty desserts are typically loaded with gluten, dairy and refined sugar. But the banana dream pie from Gisele Bündchen’s new cookbook, Nourish, proves that they don’t need those ingredients to be scrumptious.

“The kids and I are obsessed with this frozen pie, originally found on the Minimalist Baker website,” Bündchen writes. “The filling, made from bananas and soaked cashews sweetened with vanilla and maple, has an amazingly smooth and creamy texture that is perfectly counterbalanced by the crumbly date, nut and coconut crust—three foods I don’t think I could live without.”

While it’s easy to prepare, it does require some forethought. “The nuts need to be soaked overnight, and if [you’re] using almonds, their skins should be removed,” she adds. “Also, this pie needs a full overnight chill to set up.” Good things come to those who wait, no?

“Nourish” Copyright © 2024 by Gisele Bündchen Co. Food photographs copyright © 2024 by Eva Kolenko. Lifestyle photographs copyright © 2024 by Kevin O’Brien. Published by Clarkson Potter, an imprint of Crown Publishing Group.


Ingredients

Crust

1 cup raw walnuts, almonds (peeled) or pecans, soaked overnight and drained

1 tablespoon unrefined virgin coconut oil, plus more for greasing

½ cup pitted Medjool dates

¼ cup unsweetened dried coconut, toasted

Pinch flaky sea salt

Filling

3 ripe bananas, divided

½ cup raw cashews, soaked overnight and drained

⅓ cup pure maple syrup

⅓ cup coconut yogurt

3 tablespoons unrefined virgin coconut oil

Seeds of 1 vanilla bean or 1 teaspoon vanilla extract

½ teaspoon fine sea salt

Coconut whipped cream, for serving (optional)

Coconut Whipped Cream

One 13½-ounce can full-fat coconut milk or coconut cream, chilled for at least 8 hours

2 tablespoons honey or pure maple syrup

1 teaspoon vanilla extract

Directions

1. Make the Crust: Preheat the oven to 350°F. Add the nuts to a sheet pan and toast them in the oven until completely dry, 12 to 15 minutes, and cool. Brush the bottom and sides of an 8- or 9-inch springform pan with coconut oil.

2. In the bowl of a food processor, pulse the dates until they become a paste. Using a spatula, temporarily transfer the dates to a separate bowl. Add the nuts, coconut flakes, 1 tablespoon coconut oil and salt into the food processor and pulse until chopped. Return the dates to the processor and pulse until just combined.

3. Using the bottom of a glass or measuring cup, press the crumb mixture into the pan in an even layer. Place the pan in the fridge to chill thoroughly and set, 10 to 15 minutes.

4. Make the Filling: Place two bananas in a blender, then add the cashews, maple syrup, yogurt, oil, vanilla seeds or extract and salt. Blend until smooth and creamy.

5. Slice the remaining banana into ¼-inch rounds. Arrange the rounds on the crust in a single layer, then pour the filling over the banana slices. Tap the pan lightly on the counter to remove any air bubbles. Cover the pan without touching the surface of the pie and place it in the freezer overnight.

6. Remove the pie from the freezer 10 minutes before serving. Release the pan’s clasp and lift off the side of the springform pan. Slice the pie and serve it with a dollop of coconut whipped cream.

7. Make the Coconut Whipped Cream: Chill the metal mixing bowl of a stand mixer (or a metal bowl, if using a hand mixer) for 30 to 60 minutes in the refrigerator.

8. Open the can of coconut milk or coconut cream, taking care not to shake the contents, and scoop the solidified coconut cream at the top into the chilled bowl. (Pour any liquid at the bottom of the can into a container and refrigerate it for another use.) Using the whisk attachment, beat the cold coconut cream until thick and fluffy, about 2 minutes. Beat in the honey and vanilla.

9. Keep the whipped cream cold until serving, as any heat will cause it to melt. It can be stored in an airtight glass container for up to five days in the refrigerator.

Nutrition Facts
  • 393 calories

  • 26g fat

  • 40g carbs

  • 6g protein

  • 28g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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