Banoffee Pie is SUCH a delicious thing. I am honestly not a cream fan at all, so I often wouldn't pick it at restaurants as it is hard to know the cream to banoffee ratio and I didn't want to be that person just scraping off more than half the pudding...! But the combination of a toasty crunchy
biscuit base, toffee caramel and soft gooey banana is just dreamy.
So, I wanted to try and create a nutritious slice reminiscent of the amazing flavours of banoffee. If I do say so myself, I think I nailed it!
No baking required, just a freezer and a blender. Good value as well, compared to some of the crazy expensive ingredients one often requires for scrummy "raw" delicious slices like this.
4tbsp honey or maple syrup
1tsp vanilla essence
1.5tbsp tbsp almond butter
1tbsp coconut oil
Small pinch of salt
3 overripe bananas
180g pitted medjool dates
1/2tsp vanilla essence
Small pinch of salt
1 overripe banana very thinly sliced
400ml coconut milk (thick) or cream - full fat! (using low fat or fat free will mean it can be extra icy when frozen and not as good to eat)
5 heaped tbsp thick greek yoghurt - full fat! (or soy/coconut yog)
3tsp honey or maple syrup
1tbsp cocoa powder for dusting (optional)
Base: Add all the base ingredients to the blender and blend on high. It is ready when you can pinch it together and it sticks. If it isn't quite there either try blending for longer or add a bit more coconut oil or a drop of water.
Line the base and sides of a brownie tray with cling film - leave a bit extra hanging over the edge for easy removal at the end.
Add the base to the tin, spread and push down into all the corners. Ensure evenly spread. Place in the freezer on a flat surface while you make the centre.
Centre: Blend the dates first into a smooth paste. Sometimes this requires a drop of water. Add the 3 overripe bananas, vanilla and pinch of salt. Blend until smooth.
Remove the tin from the freezer and spread the banana mix evenly over the base. Carefully add the thinly sliced banana over the top in rows (this adds a little extra flavour and texture dimension!). Return to the freezer while you make the topping.
In a bowl add all the coconut milk/cream and the yoghurt and mix to combine well. Add honey/maple syrup to taste. I like 3tsp but you can add more or less depending on your taste preference.
Remove the tin from the freezer and pour the coconut topping evenly over the top of the banana slices. If you like, sieve some cocoa powder evenly over the top.
Return to the freezer for 2-3 hours (keep an eye on the middle which is the last bit to solidify) before removing, slicing and serving. There are two options for how you keep it. I have tried both. One is to keep them in the freezer and remove them about 15-20 minutes before you want them. Even using full fat, the coconut/yoghurt can be a bit icy to eat. The other is to freeze them fully but then keep them at the back of your fridge (where it's coldest). That way it's much more "banoffee pie" in texture and deliciously gooey with a good solid base. I prefer the fridge option. When it first defrosts there's a little liquid at the bottom. Remove this or transfer to a dry container and they keep super well like that.