Layered Banana Cream Pie Jars (vegan, paleo, gluten free))

Melt-in-your-mouth banana cream pies topped with tasty whipped cream served in layered jars for your convenience. Vegan, paleo, gluten free, and refined sugar free!





  • 1 can coconut cream full fat (it’s about 2 cups)
  • 2 tablespoons maple sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon coconut oil
  • 1 roasted banana
  • pinch of salt
  • 2 to 3 tablespoons tapioca flour – start with 2, add 3rd tbs if needed. – add this last!

Optional Toppings:

  • store bought or homemade vegan paleo whipped cream
  • dash of cinnamon



  1. Roast an unpeeled banana at 350F for 10 minutes.
  2. Prepare crust. Add all ingredients to food processor and combine until a sticky crumbly dough forms. Usually takes about 30 seconds. Set aside.
  3. Make filling. Add all filling ingredients to a food processor (except tapioca flour) including the roasted banana and process until smooth. Transfer to a pot and heat over low/medium heat. Add tapioca flour while whisking at the same time to prevent clumps. Start with 2 tablespoons of tapioca, and if it is not thick enough (should resemble pudding) after heating for 3 to 5 minutes, then add 3rd tablespoon. Keep an eye on mixture as adding tapioca will cause filling to thicken quickly and you don’t want it to burn!
  4. Begin layering jars. Add 2 to 3 tablespoons of crust to each jar, then top with sliced bananas and about 1/4 cup of filling and repeat – crust, bananas, filling. Top with store bought or homemade vegan paleo whipped cream and a dash of cinnamon.
  5. You can serve it warm or let chill in the fridge for a few hours.


  • I used small 12oz jars and serving size was 3.
  • Always start with less tapioca flour for the filling – remember you can always add more but you can’t remove. If after heating filling for at least 5 minutes it is still not thick enough (like pudding) then add 3rd tablespoon.
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