Banoffee Pie
10 people
00h 30
00h 25Banoffee pie is an easy, delicious dessert that's perfect for sharing. It's made with a classic biscuit base, smooth caramel, and then topped with bananas, cream, and chocolate.
Recipe Notes
* Blend plain oats into a fine flour in a high-speed blender. Use gluten-free oats for a gluten-free recipe.
** A dairy-free alternative or coconut oil will also work.
*** You can make the date caramel ahead of time for convenience. Store in the fridge in an air-tight container.
Ingredients and Method
Ingredients
- For the base:
- 300g oat flour*
- 25g brown or caster sugar
- 1/4 tsp salt
- 140g butter, cut into small cubes**
- For the banana layer:
- 2-3 bananas, sliced
- For the date caramel:
- 300g Medjool dates
- 2 tbsp peanut butter or nut butter of choice
- 1/4 tsp of salt
- 100ml of milk
- For the coconut whip:
- 2 cans full fat coconut milk (solid cream only)
- Optional topping:
- shavings of dark chocolate
Method
- Preheat oven to 180C/160C fan.
- Soak the dates in hot water for 30 minutes, then drain and rinse.
- Mix together the oat flour, sugar and salt in a large bowl. Rub the butter into the flour and add in the cold water. Mix until you have a smooth dough.
- Press the dough into and up the sides of a 9 inch (23cm) loose base tart tin. Prick the base a few times with a fork and bake for 25 minutes. Leave to cool.
- Add the soaked dates to a blender/food processor along with the rest of the date caramel ingredients and blend until smooth***.
- To make the whipped coconut cream – refrigerate 2 cans of full fat coconut milk in the fridge overnight (or at least 8 hours), then spoon out the thickened cream only (not the water).
- Add the solid cream to a large bowl and beat with a hand mixer until creamy and smooth.
- To assemble - spread the date caramel over the base, then top with the banana slices and dollop the cream on top. Finish off with a sprinkle of dark chocolate shavings.
