Pie, banana cream, prepared from recipe
Whole food · Baked Products
Photo: Wikipedia
Banana cream pie is a classic American dessert featuring a flaky crust, a rich vanilla custard, sliced fresh bananas, and a cloud of whipped cream. Its texture is a delightful contrast of smooth, creamy filling, tender fruit, and buttery pastry. Nutritionally, it's a calorie-dense treat, with most of its energy coming from carbohydrates and fat, particularly from the sugar and cream.
Calorie split: 6% protein · 48% carbs · 45% fat
↓ Full nutrition💚 Why it's loved
People love banana cream pie for its nostalgic, comforting flavor and the perfect balance of sweet, creamy, and fruity notes. It's a beloved staple at family gatherings, diners, and holiday meals, often evoking memories of home baking.
⚠️ Watch-outs & how to enjoy it better
The high sugar and fat content can cause blood-sugar spikes and is a concern for those managing diabetes or weight. To counteract this, enjoy a small portion (like 1/8 of a pie) and pair it with a source of protein or fiber, such as a handful of nuts or a side of Greek yogurt, to slow sugar absorption. The pie also commonly contains gluten (crust) and dairy (custard, cream), which are common allergens; for those with intolerances, a gluten-free crust or a dairy-free custard made with coconut milk can be substituted.
Key benefits
- Provides a quick source of energy from carbohydrates.
- Contains potassium from bananas, which supports muscle function.
- Offers a small amount of protein from the dairy and egg in the custard.
- Can be a source of calcium and vitamin D if made with fortified milk or cream.
- Serves as a comforting, indulgent treat that can boost mood.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic banana cream pie's popularity in the United States surged in the early 20th century after the development of refrigerated rail cars, which allowed fresh bananas to be shipped from Central America to the mainland, making them a widely available and affordable fruit.
Full nutrition (USDA data · scales with serving)
| Water | 47.9 g |
| Energy | 269 kcal |
| Energy | 1125 kj |
| Protein | 4.4 g |
| Total lipid (fat) | 13.6 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 32.9 g |
| Fiber, total dietary | 0.70 g |
| Total Sugars | 12.1 g |
| Calcium, Ca | 75.0 mg |
| Iron, Fe | 1.0 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 92.0 mg |
| Potassium, K | 165 mg |
| Sodium, Na | 240 mg |
| Zinc, Zn | 0.48 mg |
| Copper, Cu | 0.05 mg |
| Manganese, Mn | 0.15 mg |
| Selenium, Se | 9.1 ug |
| Vitamin C, total ascorbic acid | 1.6 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.21 mg |
| Niacin | 1.1 mg |
| Pantothenic acid | 0.39 mg |
| Vitamin B-6 | 0.13 mg |
| Folate, total | 27.0 ug |
| Folic acid | 16.0 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 38.0 ug |
| Choline, total | 28.7 mg |
| Vitamin B-12 | 0.25 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 61.0 ug |
| Retinol | 59.0 ug |
| Carotene, beta | 21.0 ug |
| Carotene, alpha | 5.0 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Vitamin A, IU | 237 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 46.0 ug |
| Vitamin E (alpha-tocopherol) | 0.40 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 32.0 iu |
| Vitamin D (D2 + D3) | 0.80 ug |
| Vitamin K (phylloquinone) | 6.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.8 g |
| SFA 4:0 | 0.03 g |
| SFA 6:0 | 0.02 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.15 g |
| SFA 16:0 | 2.1 g |
| SFA 18:0 | 1.4 g |
| Fatty acids, total monounsaturated | 5.7 g |
| MUFA 16:1 | 0.06 g |
| MUFA 18:1 | 5.7 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.3 g |
| PUFA 18:2 | 3.1 g |
| PUFA 18:3 | 0.20 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) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 51.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.06 g |
| Threonine | 0.17 g |
| Isoleucine | 0.20 g |
| Leucine | 0.36 g |
| Lysine | 0.23 g |
| Methionine | 0.09 g |
| Cystine | 0.07 g |
| Phenylalanine | 0.21 g |
| Tyrosine | 0.17 g |
| Valine | 0.23 g |
| Arginine | 0.19 g |
| Histidine | 0.12 g |
| Alanine | 0.15 g |
| Aspartic acid | 0.28 g |
| Glutamic acid | 1.1 g |
| Glycine | 0.13 g |
| Proline | 0.41 g |
| Serine | 0.24 g |
FAQ
Is banana cream pie healthy?
Banana cream pie is a dessert, so it's high in calories, sugar, and fat. It's best enjoyed in moderation as an occasional treat rather than a regular part of a balanced diet.
Can I make banana cream pie without bananas?
While bananas are the defining ingredient, you could substitute them with other fruits like sliced peaches or strawberries for a different flavor profile, though the texture and taste will change significantly.
How do I prevent the bananas from browning in the pie?
To prevent browning, toss the banana slices with a little lemon juice or pineapple juice before adding them to the pie. This slows oxidation. Also, assembling the pie close to serving time helps maintain freshness.
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 2.69 kcal/g · 7% calories from protein · 0.7 g fiber · 12.1 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: 1.45 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.