SCD Recipe: Raw Banana Cream Pie

This is a great way to use up some bananas that are getting too ripe. I threw mine in the freezer a couple of days before I made this, then took them out to thaw a few hours before preparation. When you do this you don’t even have to mash them, because they will be soft.


Crust Ingredients:

10 – 12 Medjool Dates
1 cup chopped walnuts
1/2 cup unsweetened dried coconut

Filling Ingredients:

3 or 4 very ripe medium bananas
3/4 cup cashew butter
2 tbsp coconut oil
1/4 cup honey
2 tbsp lemon juice
1 tsp vanilla


  1. Pit dates, place in a bowl, and cover with water
  2. Allow dates to soak for 20 – 30 minutes
  3. Place dates, walnuts, and coconut into food processor
  4. Pulse until everything is chopped and sticking together
  5. Press mixture into a 9 inch pie plate, and spread evenly over the bottom
  6. Place all filling ingredients into a blender
  7. Puree for 3 – 4 minutes until mixture is very smooth
  8. Pour mixture evenly over crust
  9. Freeze pie for several hours or overnight
  10. Allow to thaw for 10 – 15 minutes before slicing
  11. Garnish with fresh banana slices if desired
  12. Store pie in freezer



Sherry Lipp
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2 thoughts on “SCD Recipe: Raw Banana Cream Pie

    1. The recipe calls for cashew butter, but if you want to substitute peanut butter, I haven’t tried it. It could work, it might be a slightly different consistency.

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