Brazilian Whole Banana Pie Recipe -
Brazilian Whole Banana Pie Recipe

Brazilian Whole Banana Pie

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"This whole banana pie is a hit in Brazil, mainly in the city of Rio de Janeiro. Almost all the ingredients are natural, except for the margarine. It is also made with whole grains, which contribute for a good health. It supplies a lot of energy and the bananas give an extra dose of potassium. That is why this pie is consumed by athletes and people who practice sports in general. Besides, it is simply delicious!"

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Sprinkle 3 tablespoons of brown sugar over the bottom of a small saucepan or skillet. Cook over medium heat until melted. Stir in water until sugar is completely dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour the syrup into a round baking dish or deep dish pie plate and spread to coat the bottom.
  3. Make a layer of bananas on top of the melted sugar. In a medium bowl, stir together the whole wheat flour, wheat germ, oats and 1 cup of brown sugar. Mix in the margarine using your hands, pinching it into small pieces to make a crumbly dough. Sprinkle half of this over the bananas in the dish and pat down. Top with the remaining bananas and sprinkle with about half of the cinnamon. Spread the rest of the dough over the bananas and pat the pie smooth. Sprinkle remaining cinnamon over the top.
  4. Bake for 45 minutes in the preheated oven, until the pie topping is toasted and a toothpick inserted into the center comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
May 06, 2006

Kinda like banana crisp.... Most excellent

Most Helpful Critical Review
Aug 18, 2008

Although the ingredients are healthy, which we try to incorporate into our menu, this wasn't one of our favourites. The "crust" didn't stick together enough and the flavours didn't bake together, so it tasted like eating a banana with crumbly topping. My husband enjoyed it though and did say that it was better cold the next day.


11 Ratings

May 14, 2006

Nutritious and delicious! I did have trouble with the melted sugar layer on the bottom, it wouldn't turn into syrup for me so in the end I just sprinkled brown sugar in the bottom of the baking dish which seemed to work just fine. I also wondered exactly what "light margarine" is, I used regular stick margarine and it was great. Works perfectly well with whole grain flours besides wheat (I used barley). Everyone loved it, and were sorry they were too full to eat more! (10 inch spring form pan fits it all well.)

Jun 17, 2007

Delicious! I made this for my Brazilian husband. There was something very familar about this dish. An excellent comfort food. I used Olivio spread for the light margarine. I used a 10" cake pan and would recommend doubling the syrup.

Dec 10, 2006

I thought this recipe was good but not great. I'd make it again but I'd use double the margarine in the topping. It was rather dry. Maybe it was supposed to be that way, I don't know. But I was thinking it was going to be more like an apple crisp type topping so I was a little disappointed. I needed more bananas than called for, but the ones I used were a little on the small side. The taste of everything else was great and I would've rated it higher if it weren't for the topping being so dry. Thanks for a good recipe. I really would like to try it again, just with that modification.

May 11, 2006

This Banana Pie has a very good taste overall, everyone in my family enjoyed it. Very clean and fresh tasting. It would be great with Vanilla Ice Cream. The baking dish needs to be an 9" x 13" because I could barely fit it into a 2 Qt baking dish. The recipe makes a bunch so someone with smaller needs might be better off halfing the recipe. Try it you will like it. Easy to make also.

Jan 04, 2008

Made it twice already and it was gobbled down both times! It makes a lot and is very filling and healthy! I wouldn't change a thing with this recipe, it really comes out perfectly!

Aug 25, 2010

3.5 stars First, either double the butter/margarine or halve the amount of flour, wheat germ and oats. There is WAY too much topping. Second, the pie looks NOTHING like the picture. The syrup is on bottom. Clearly the picture shown has syrup or some bananas on top. Third, a normal or even deep pie dish is too small unless you halve the dry ingredients. If you use more butter/margarine and keep the dry ingredients the same, be sure to use a 9x13 type baking dish. Fourth, we used 10 bananas and followed the recipe exactly. It's too dry. We used a large 2 qt baking dish which still wasn't big enough. Solution? Add milk and treat is like a sweet banana porridge/oatmeal. It's got potential, but needs tweaking. Also recommend doubling the syrup amount.


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  • Calories
  • 451 kcal
  • 23%
  • Carbohydrates
  • 82.5 g
  • 27%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 9.9 g
  • 40%
  • Protein
  • 11.1 g
  • 22%
  • Sodium
  • 126 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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