Pie, banana cream
Common food
Photo: Wikipedia
Banana cream pie is a classic American dessert featuring a flaky crust filled with a rich, vanilla-infused custard and sliced fresh bananas, all topped with a cloud of whipped cream or meringue. The texture is a delightful contrast between the smooth, creamy filling, the soft fruit, and the crisp pastry base. Nutritionally, it's a high-energy treat, primarily delivering calories from carbohydrates (sugars and starches) and fats.
Calorie split: 3% protein · 45% carbs · 51% fat
↓ Full nutrition💚 Why it's loved
People adore its harmonious blend of sweet, creamy vanilla and natural banana flavor, wrapped in a comforting, nostalgic package. It's a beloved staple at American diners and family gatherings, often evoking a sense of tradition and indulgence.
⚠️ Watch-outs & how to enjoy it better
The high sugar and refined carbohydrate content can lead to rapid blood-sugar spikes, making it a poor choice for those managing diabetes or insulin resistance. It is also high in calories and fat, and contains common allergens like wheat (gluten), dairy, and eggs. To counteract, enjoy a small portion, pair it with a source of protein or healthy fat to slow sugar absorption, or consider a recipe with a whole-grain crust and reduced-sugar filling.
Key benefits
- Provides quick energy from carbohydrates.
- Contains potassium from the banana slices.
- Offers a source of calcium from the dairy-based custard.
- Can be a source of comfort and psychological satisfaction.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The banana cream pie became a national craze in the United States after the 1904 World's Fair in St. Louis, where it was popularized by the commercial availability of bananas.
Full nutrition (USDA data · scales with serving)
| Water | 48.4 g |
| Energy | 284 kcal |
| Protein | 2.4 g |
| Total lipid (fat) | 16.2 g |
| Carbohydrate, by difference | 32.4 g |
| Fiber, total dietary | 0.70 g |
| Total Sugars | 19.1 g |
| Calcium, Ca | 39.0 mg |
| Iron, Fe | 0.60 mg |
| Magnesium, Mg | 8.0 mg |
| Phosphorus, P | 48.0 mg |
| Potassium, K | 90.0 mg |
| Sodium, Na | 168 mg |
| Zinc, Zn | 0.23 mg |
| Copper, Cu | 0.03 mg |
| Selenium, Se | 2.2 ug |
| Vitamin C, total ascorbic acid | 0.80 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.11 mg |
| Niacin | 0.76 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 16.0 ug |
| Folic acid | 10.0 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 23.0 ug |
| Choline, total | 9.8 mg |
| Vitamin B-12 | 0.06 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 83.0 ug |
| Retinol | 83.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 1.0 ug |
| Vitamin E (alpha-tocopherol) | 0.46 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.40 ug |
| Vitamin K (phylloquinone) | 2.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 7.4 g |
| SFA 4:0 | 0.18 g |
| SFA 6:0 | 0.15 g |
| SFA 8:0 | 0.10 g |
| SFA 10:0 | 0.23 g |
| SFA 12:0 | 0.27 g |
| SFA 14:0 | 0.91 g |
| SFA 16:0 | 3.6 g |
| SFA 18:0 | 1.7 g |
| Fatty acids, total monounsaturated | 5.5 g |
| MUFA 16:1 | 0.25 g |
| MUFA 18:1 | 5.5 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 0.89 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 26.0 mg |
Amino acid profile (per 100g)
Estimated from Pie Crust, Cookie-type, Chocolate, Ready Crust — USDA does not publish this profile for Pie.
| Tryptophan | 0.08 g |
| Threonine | 0.20 g |
| Isoleucine | 0.23 g |
| Leucine | 0.38 g |
| Lysine | 0.24 g |
| Methionine | 0.07 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.28 g |
| Tyrosine | 0.16 g |
| Valine | 0.32 g |
| Arginine | 0.29 g |
| Histidine | 0.11 g |
| Alanine | 0.24 g |
| Aspartic acid | 0.45 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.24 g |
| Proline | 0.42 g |
| Serine | 0.26 g |
FAQ
Is banana cream pie the same as banana pudding?
No. Banana cream pie is a baked or chilled pie with a pastry crust, a cooked custard filling, and sliced bananas. Banana pudding is typically a layered dessert with vanilla wafers, sliced bananas, and vanilla custard or pudding, often topped with meringue or whipped cream, and is served in a dish, not a pie crust.
Can I make banana cream pie without cooking the filling?
Yes, many modern recipes use a no-cook filling made with instant vanilla pudding mix, milk, and sliced bananas, which is quicker and sets in the refrigerator. Traditional recipes, however, involve cooking a stovetop custard from scratch with egg yolks, sugar, cornstarch, and milk.
Why do the bananas in my pie turn brown?
Bananas oxidize and turn brown when exposed to air. To prevent this, toss the sliced bananas in a little lemon or lime juice before layering them in the pie, or ensure they are completely covered by the warm custard filling to create a barrier.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.84 kcal/g · 3% calories from protein · 0.7 g fiber · 19.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.87 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.