Gluten Free Guilt Free Chocolate Banana Pie Recipe

by Carol Kicinski on January 3, 2012

Gluten Free Recipe - Guilt Free Chocolate Banana Pie Happy New Year !

It seems this is the time of resolutions – everything from “sticking to my gluten free diet 100%” to “becoming organized” to “getting a body like Jennifer Aniston or Ryan Reynolds.”

According to the dictionary “resolution” means a firm decision to do or not to do something. There is nothing wrong with resolutions; they are certainly the start to quitting smoking, losing weight and getting out of debt. But I like to do a little more at the beginning of a new year than just make resolutions; I like to dream my dreams first. I find that resolutions are easier to keep if they have a purpose – if they serve to fulfill a dream.

Every year the hubby and I take a little time away from the house and we look at what we hoped to accomplish the year before. We acknowledge the things we did get done and decide if we still want to do the things that we didn’t. Then we dream our dreams. We don’t worry about whether they seem obtainable or not, we just dream and we dream big! After all, if we shoot for the stars and don’t quite make it, we still end up soaring a lot higher than if we were just aiming for the treetops!

Dreaming is not enough however – it needs to be followed up with action and I think this is where resolutions come in. If we dream of having that perfect body, we have to make some resolutions to get there – go to the gym and work out every day, eat clean; cut back on sugar and fat…whatever it is that you need to do to get where you want to go. And then after we make the resolutions we have to do or not do what we decided.  And remember – the definition of resolution contains the word “firm” in there – we need to stick FIRM to those decisions.

Whatever your dreams and resolutions are this year, I hope they include getting or staying healthy. And I hope that I can help you keep them. As is my way, I think getting healthy is a lot easier to do if I can eat chocolate pie while doing it.

This guilt free chocolate banana pie is gluten free, dairy free, and sugar free, low in fat, high in protein and just plain delish! It is also pretty darn easy to make.

This year I am all about getting healthier and simplifying my life.  EVERY year I am ALL about eating yummy food – so this recipe fits right into my life – the one I have and the one I want to have.

Oh, and by the way – if you have Celiac disease or gluten intolerance and you haven’t done this yet, it IS time to take control of your health and make the resolution to stick to your gluten free diet 100%! It doesn’t have to be a difficult resolution to keep – trust me!

Gluten Free Recipes - Guilt Free Chocolate Banana Pie

Gluten Free Guilt Free Chocolate Banana Pie Recipe



1½ cups blanched almond flour
5 large medjool dates, finely chopped
Large pinch of kosher or fine sea salt
3 tablespoons coconut or grapeseed oil (or maybe a bit more)


5 small, ripe bananas, cut into pieces
5 large medjool dates, chopped
1 cup light, unsweetened coconut milk
1/3 cup unsweetened cocoa powder, measured then sifted
1 tablespoon pure vanilla extract
½ cup sliced almonds
2 ounces dark chocolate, chopped or shaved with a vegetable peeler


Preheat oven to 350 degrees. Spray a 9 inch pie plate with gluten-free, non-stick cooking spray.

Prepare the crust by combining the almond flour, dates and salt in a food processor. Pulse until the dates and almond flour are well combined. Add the oil and process until the mixture starts to come together like a dough. If the mixture is too dry add some more oil, a few drops at a time. Bake for 12 – 15 minutes or until the crust has browned, it may seem soft but it will harden up as it cools. Let cool completely.

Prepare the filling by combining the bananas, dates, coconut milk, cocoa powder and vanilla in a food processor. Process until smooth. Pour the mixture into the cooled pie crust, top with the sliced almonds and chopped or shaved chocolate, cover with plastic wrap and freeze for at least 4 hours. Can be made 1 – 2 days ahead.

About ½ hour before serving, take the pie from the freezer, remove the plastic wrap and let set at room temperature until it is soft enough to cut. Slice and serve immediately.


A gluten free recipe that serves 8.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

The views and opinions expressed on this blog are purely the blog owners. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation.

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Categories:    Dessert
  • Dani

    When do I add the cocoa powder? :)

    • Carol Kicinski

      With the bananas, coconut milk, etc – I fixed the recipe. Thanks for catching that, you are hired as my new proof reader :)

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  • Maggie

    Can I come over and chat about our dreams over some of this delicious looking pie? Oh my! I love that you and your hubby do that Carol!

    • Carol Kicinski

      Come on over Maggie – we will dream dreams and eat pie :)

  • Cara

    I like the way you think, Carol! Very inspiring. And this pie – totally up there with my resolutions :)

    • Carol Kicinski

      Thanks Cara. Nice to hear from the queen of “clean eating”!

  • Shirley @ gfe

    Stunning! And so healthy as desserts go. You rock the chocolate (and everythign else) per usual, Carol! ;-)


    • Carol Kicinski

      Thanks Shirley!

  • dee m

    …”guilt free” is key here.. looks scrumptious..can’t wait to make for hubby and me.. :)

    • Carol Kicinski

      Thanks Dee, yep – I think it is time to give up guilt! :)

  • Beth @ Tasty Yummies

    OH MY GOSH!! This looks incredible. I am in love with using dates to sweeten desserts, but this really takes the cake (er, pie) on that! I cannot wait to try this out. Thanks for sharing!

    • Carol Kicinski

      Thanks Beth and love the pun :) Enjoy!

  • Kim (Cook It Allergy Free)

    I am coming over with Maggie. I would love to chat about our dreams and eat this pie with you. This looks absolutely UNBELIEVABLE!!

    • Carol Kicinski

      Come on over! We can chat and then do vision boards too!

  • Laura @ Gluten Free Pantry

    I am drooling. I loved Chocolate Banana Pie growing up. I HAVE to try this recipe-looks like a piece of heaven!

    • Carol Kicinski

      Thank you Laura. Gotta say I love the combo of chocolate and bananas myself – used to eat frozen babanas dipped in chocolate as a kid, this pie reminds me of that.

  • InTolerant Chef

    What a great way to start off the new year, with dreaming big and eating sweet and healthy! I particularly like the crust recipe as it would work with so many fillings, Yumm!

    • Carol Kicinski

      Yes, you can use the crust for a variety of fillings. Happy New Year!

  • Shannon Brown

    It’s not only pretty but also looks like it would feel light to eat, not a heavy dessert. I’m going to give this a try soon.

    • Carol Kicinski

      Thanks Shannon and yes, it is light. Enjoy!

  • AmandaonMaui

    I wonder if this could be a raw recipe. Just don’t bake the crust and let it chill firm in the fridge. What do you think? The coconut oil would really firm it up.

    • Carol Kicinski

      I think it would totally work, especially as you say, using coconut oil in the crust. Enjoy!

  • Tighe

    Hi Carol!
    We like your ideas to make firm resolutions and to dream big! Thanks for sharing this delicious recipe! We look forward to reading more about your healthy gluten-free year to come!
    Tighe, Rudi’s Gluten-free Bakery

    • Carol Kicinski

      Thank you and Happy New Year!

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  • Hannah

    Oh my golly, this looks incredible! I’ve never made, or been interested in making, standard pies wiht normal pastry, but I adore nuts and dates and chocolate so I’m in! :D

    • Carol Kicinski

      Thanks Hannah! Enjoy.

  • RachelAllison

    Yummmmmmm! Just let me sit here a moment and soak in the idea of this wonderful invention….. okay, done soaking; time to hit print. ;) Thanks for the recipe, Carol! Can’t wait to try it out.

    • Carol Kicinski

      Haha – thank you! And that soaking in was all guilt free! :)

      • RachelAllison

        Most definitely! ;)

  • Rebecca

    I just wanted to say that I made this yesterday and it was beyond delicious! The only thing is that I used olive oil cooking spray and I think that was a bad idea, because it kind of tastes a little olive oil-ish at times, but other than that it is delectable! As a side note, I was looking for a recipe for some kind of pie/cake for my birthday that would be okay with the naturopath elimination diet I’m currently on and this cake basically fit the bill minus the cocoa, so I decided to introduce cocoa first! And I’m SO glad I did! Wonderful recipe :)

    • Carol Kicinski

      Thanks for reporting back Rebecca and yes, I could see how the olive oil spray may not have been the best choice:) I am so happy you enjoyed this!

    • Carol Kicinski

      Oh, and Happy Birthday!

  • demi

    what else can i use instead of dates??i can thave them since its high in fructose.coudl i use apple or pear or it wont work?or walnuts?

    • Carol Kicinski

      Hi Demi – the dates add sweetness which is why you can’t have them I am guessing. If there is a sweetener you can use, you could try adding some of that instead – for instance if you can use a sugar substitute or stevia you can use just a bit of that to taste.

  • lisa dawn

    dear carol,
    i have been experimenting with chocolate puddings and i am thinking that the ingredients for the pie filling would be a great pudding. do you think it would stay pudding like if i don’t freeze it? thanks for the idea!! lisa

  • Mary Withrow

    I love chocolate! This is one I’m sure to try! Thanks

    • Carol Kicinski

      Enjoy Mary!

  • Carol Schlenger

    I love this recipe! I substituted almond milk for the coconut milk and it was absolutely divine. Thanks for providing this.

    • Carol Kicinski

      Yay Carol, so happy you liked it!

  • Monique

    Hello from Finland! I’m thinking to make this one of the desserts for my son’s 2nd birthday party this weekend. How well does it hold up once it’s out of the freezer? If it sits out with some pieces removed will it become seepy and lose form?

    • Carol Kicinski

      Hello Monique.Hope all is well in Finland! It holds up for about half an hur and then it starts to soften up. Best to take out for a few minutes to make it easier to cut then serve right away. Enjoy and happy birthday to your son!

  • Denise

    I finally got around to making this today and it’s delicious! I did use a different crust just because it’s my favorite. In the pudding I used 1/2 Special Dark cocoa and 1/2 cacao, added a pinch of espresso powder, a pinch of salt, 1 tablespoon coconut nectar, and a few drops of orange essential oil. Those minor adjustments kicked up the flavors and made it the exact dessert I was craving. I’ll be serving it tomorrow with fresh whipped coconut milk and raspberries. For anyone interested in the other crust, you can find it at where you can also find a great pudding type lemon bar.

    • Carol Kicinski

      So happy you enjoyed it. I love it when people take my recipes and adjust them to make then their own, thanks for sharing!

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  • debbie

    I made this for the paleo family that I work for and it is amazing! I had some extra dark chocolate so I melted it and added to the banana mixture for an extra chocolate-y flavor. So good. Maybe even my favorite paleo dessert ever!

    • Carol Kicinski

      Oh yay Debbie! So happy you all loved it. Love the fact you made it even more chocolatey! Thanks for reporting back!

  • Zeina Sleiman

    Why does it say “preheat oven to 350″ if it’s supposed to be frozen. Is there something missing?

    • Carol Kicinski

      You bake the crust first, let it cool, add the filling and freeze it. It states that in the directions. Enjoy!

  • Sarah Watts

    I just tried making this crust with a lemon curd filling. OMG goodness! Here is the link for the lemon curd, I made a double batch (to fill the crust size) and also made mine with coconut oil instead of butter and it was perfect!

    • Carol Kicinski

      So happy you liked it adn that lemon curd sounds wonderful!


  • Meera

    Hi Carol, I have made several recipes from your website and loved every single one of them. Now I am embarking on making some pies :) I wanted to know what kind of coconut milk are you talking about in this recipe …the kind that comes in a tetra pack (much like regular milk or almond milk) or in a tin can? I personally like the can one because it has way more flavour but I also know that it has way more calories. Let me know! Thanks in advance.

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