Banana and Chocolate Cream Pie with Whipped Cream

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Banana and Chocolate Cream Pie with Whipped Cream

Photo: Natalie Levin

Sometimes I wish Nimrod, my spouse, to like bananas. Because of the fact that he just can’t stand this delicious fruit; I make far less desserts with bananas than I would like. Moreover, because I usually prefer someone else to eat the desserts I make and normally have just a small taste; it makes no sense to leave a whole cake in the fridge that I am the only one who agrees to eat it.

Banana is one of my favorite fruits. It’s the ultimate snack before or after a workout or just between meals, and I also really like to bake and make different desserts with it. There are quite a few cakes and desserts with bananas on the blog, but that’s never enough if you ask me. So, I decided to indulge myself with a banana dessert that’s really easy to prepare and doesn’t require an oven.

This banana and chocolate cream pie is literally one of the best pies I made recently. The combination of the buttery crust with the caramelized bananas and the chocolate cream is just great, and especially loved by children. The whipped cream at the top with milk chocolate barks make this pie festive and impressive in seconds. If you like bananas as much as I do, you just have to try this pie!

Banana and Chocolate Cream Pie with Whipped Cream

Photo: Natalie Levin

Banana and Chocolate Cream Pie with Whipped Cream

For the crust:

  • 200 grams plain vanilla biscuits or Graham Cracker
  • 100 grams melted butter

For the caramelized bananas:

  • 1 tsp. vegetable oil
  • 4 large bananas (split lengthwise)
  • 2 tablespoons of sugar

For dark chocolate cream:

  • 150 grams of dark chocolate
  • 100 grams of milk chocolate
  • 250 ml. cold whipping cream

For the whipped cream:

  • 250 ml. cold whipping cream
  • 2 tbsp. powdered sugar

For decoration:

  • 100 grams of milk chocolate


  1. Grease the pan with some melted butter or vegetable oil.
  2. In a food processor with a steel blade, place biscuits and grind into a thin powder.
  3. Add melted butter and stir until you get a moist crumb mixture.
  4. Transfer the crumbs to the pan and press it tightly to the base and sides to form a crust.
  5. Freeze for about 30 minutes.

Caramelized bananas:

  1. Brush some oil on a medium skillet in a uniform, rather thin layer.
  2. Place the skillet over medium flame and place the banana halves so that the cut side faces down. Brush the top of the bananas with some oil and sprinkle a little sugar.
  3. Roast the bananas for 1-2 minutes this way.
  4. Turn the bananas on the other side to the bottom of the sugar and cook for another 1-2 minutes.
  5. Turn off the heat and cool at room temperature.
  6. Arrange the bananas in an even layer on the frozen crust.

Dark chocolate cream:

  1. Chop the chocolate and put in a bowl.
  2. Add the cream and melt together in the microwave or over double steam pot until everything is melted and smooth.
  3. Pour the chocolate cream over the banana layer and straighten the top.
  4. Freeze for an hour to set.

Whipped cream:

  1. In a mixer bowl, whip cream and powdered sugar until very firm.
  2. Pour the whipped cream over the chocolate cream freely.


  1. Melt the chocolate in a microwave or double steam pot.
  2. Pour the melted chocolate onto a baking paper and roll it tightly.
  3. Freeze this way for about an hour to harden the chocolate.
  4. When the chocolate is frozen, gently open the paper and get large pieces of chocolate for decoration.
  5. Decorate the pie with chocolate pieces and serve.
  • In the decoration you can use milk, dark or white chocolate.
  • A gluten-free version: use gluten-free biscuits.
  • The pie is kept in a closed container in the refrigerator for up to 4 days.

Banana and Chocolate Cream Pie with Whipped Cream

Photo: Natalie Levin