Banoffee Pie

Oooooh I do love a classic British pud. Bananas, caramel and cream. What’s not love? This recipe is everything a dessert should be: sweet, satisfying, decadent and so delicious you want to keep eating it. However, it couldn’t be any further from the traditional sugar-laden dairy ingredients it’s made with. There’s only 6 essential ingredients here and all of them are dairy-free, gluten-free and refined sugar-free: oats, dates, maple syrup, bananas, lemon juice and coconut milk. That’s it! No added anything, completely raw and made with real food ingredients. So you really can keep eating and eating it which is handy because this is best eaten the same day anyway! If you wanted an extra luxurious date caramel, then peanut or almond butter are delish. Its so simple to make too, just blitz each layer in the food processor and layer them up! The base is made with oats and dates, then spread with a sweet date caramel, covered with banana slices and topped with a banana coconut cream. A HEALTHY dessert which doesn’t even taste like it! The riper your bananas, the sweeter it will be. It’s the ultimate crowd-pleaser too especially for those awkward dinner parties when one person is vegan, the other is gluten free and the rest just want a good pudding! Let me know if you try this recipe!

Sweet, satisfying, decadent and so delicious

This recipe is vegan, dairy-free, gluten-free (use gluten-free oats), refined sugar-free and nut-free. Whoop whoop!!

Just 6 ingredients!

Ingredients

Makes 1 pie in a 20cm/8’’ tart tin

Base
100g Oats
180g Dates
2 tbsp Date water (from the soaked dates) or water
Date caramel
120g Dates
1 tsp Maple syrup
1 tbsp Nut butter, optional (almond or peanut butter works well)
Banana layer
2-3 Ripe bananas
Squeeze of lemon juice
Banana coconut cream
1 tin coconut milk, refrigerated (see tip below)
1 Banana

Dark chocolate shavings, to decorate

Note: Before you start making this recipe you will need to put your tin of coconut milk in the fridge so the thick part at the top turns solid overnight or for at least 5 hours. The solid part is what we will use in the coconut cream.

Method

  1. Start with the base. If you’re not using medjool dates, soak the full 300g of dates (for the base and caramel) in boiling water for 10 minutes to soften them. Don’t drain the water yet.
  2. Weigh out 180g of the dates and add to a food processor with two tablespoons of the date water that they were soaking in (or just regular water if using medjool dates), along with the oats.
  3. Blitz for about 10 seconds until combined and the mixture comes together to form a ball.
  4. Press and squish down into your tin, making sure its even all over and working it up the sides too.
  5. Place in the fridge to firm up while you make the other layers.
  6. To make the date caramel, put the remaining soaked dates into a food processor with the maple and nut butter (if using) and blend on high until you have a smooth paste. You may have keep scraping down the sides.
  7. Spoon and spread onto your base in a nice even layer.
  8. Slice the bananas and place them on top of the caramel, so you have a layer of banana slices. I like to fully cover the caramel because I just love bananas but you don’t have to do this.
  9. Take half a lemon and squeeze the juice over the banana slices. This just stops them browning slightly.
  10. For the coconut cream, remove the tin of coconut milk from the fridge (being careful not to shake it) and scoop out the solid cream on top into a food processor (poor little processor is getting used a lot today!). You don’t need the watery liquid at the bottom.
  11. Add in the banana and blend until smooth and creamy. Pour this over the banana slices and smooth over evenly.
  12. Set in the fridge or 3-4 hours.
  13. Sprinkle over dark chocolate shavings to decorate! I use a standard veg peeler.
  14. Enjoy 😊
A healthy dessert which tastes anything but!

Now the reason it looks a bit flat is because my tin was too big! When I used the right sized tin I couldn’t get it out! HA! I suggest you use a 20 cm tin which you can get your pudding out of! At least you can still see the layers 😉

TIPS

  • I suggest you play around with different brands of coconut milk to find which one creates the best consistency. I’ve used three different coconut milks before and each time they came out different. One was perfect, the other split and the third was too runny! It really is trial and error! You are looking for a thick and creamy coconut cream which sets well too.
  • Nut butter lover? Adding peanut butter or almond butter to the date caramel makes it extra yum!
  • Because of the fresh banana, its best eaten the same day or day after! EASY! It probably doesn’t freeze too great either! What I’m saying is, eat it within a few minutes to avoid wastage!

If you are trying this banoffee pie recipe, I’d love to know! Tag me on InstagramFacebook and Twitter so I can see it. I would love to see what you guys are making. You can also like and comment your thoughts below!

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