Yep, you read that right—I somehow turned a classic indulgence into a wholesome, feel-good treat made almost entirely from real ingredients. Sure, this isn’t going to compete with a green smoothie or a veggie-packed salad, but honestly? There’s always space in life for a dessert that makes you smile. And when that dessert happens to sneak in multiple servings of fruit… I call that a win.
The Banana Split Pie Recipe
The Crust
- 2 cups organic oats, ground into flour
- ½ cup melted coconut oil
- 2 tbsp cacao or cocoa powder
- 4 tbsp sucanat or cane sugar
- ¼ tsp sea salt (don’t skip this—this tiny bit of salt makes the crust unbelievably good)
- 3 tbsp unsweetened dried coconut flakes
- 8.75 or 10-inch springform pan, or an 8×8 or 10×10 dish greased with coconut oil
Add the ground oats, cacao, sea salt, coconut flakes, and sugar to your food processor. Start blending, and while it runs, pour in the melted coconut oil until a dough forms. Press this mixture firmly into your greased pan. Pop the crust into the freezer for 10 minutes while you move to the next layer.
Coconut Cream Layer
- 1 can organic coconut milk (chilled overnight or at least 12 hours)
- 1 tsp vanilla or the seeds from a vanilla bean
- ¼ cup agave, maple syrup, or honey
- ¼ cup coconut oil, melted and cooled (warm oil will prevent the cream from setting)
Open the refrigerated coconut milk and scoop out the solid cream on top. Keep the liquid at the bottom for smoothies later. Add your vanilla and sweetener, then whisk or blend until smooth. Pour in the cooled coconut oil and blend again. Spread this dreamy coconut layer over your crust. Freeze for 10 minutes so it can firm up enough to hold the toppings.
Fruit & Topping Layers
- 2 bananas, sliced
- 1 cup fresh pineapple chunks
- 1 cup sliced strawberries
- 1 cup dairy-free chocolate chips, melted
- 2 tbsp dried coconut flakes
Layer the bananas over the coconut cream. Add the pineapple, then the strawberries. Drizzle your melted chocolate over the whole pie and sprinkle with coconut flakes before it sets. Freeze for another 10 minutes to harden the chocolate.
Store the pie in the refrigerator, covered, for up to three days—if it lasts that long.
Step-by-Step with Photos
For the crust:
Process your oats into flour.
Add the remaining crust ingredients.
Press into your pan and freeze.
For the coconut cream:
- Open the chilled coconut milk.
- Scoop out the solid cream and mix with the remaining ingredients.
- Spread over the crust and freeze again.
Assembly:
Add banana slices.
Add pineapple.
Add strawberries.
Finish with melted chocolate and coconut flakes.
