Banoffee Pie

  • Servings : 16
  • Prep Time : 30m
  • Cook Time : 2m
  • Ready In : 24m
  • PrintFriendly and PDF

The best tasting dessert ever! Smooth banana cream with caramel cream on a crunchy base.


  • BUTTERNUT SNAP PIE CRUST Makes 1 base for a 20cm/8inch tin INGREDIENTS 2 tablespoons coconut oil 1/2 cup Maple Syrup 1 egg 1/2 teaspoon vanilla extract 2 tablespoons golden syrup Pinch of salt 1/2 teaspoon cream of tartar 1 teaspoon bicarb soda 1 1/2 cups Almond Meal 1 cup desiccated, unsweetened coconut 3 tablespoons arrowroot (tapioca) flour 1 tablespoon milk (Coconut, almond etc) 1/3 cup melted Coconut Oil - See more at:
  • BANANA CREAM INGREDIENTS 2 very very ripe bananas1 /3 cup coconut cream (taken from the top of a can that's been in the fridge overnight) 1/4 cup milk (almond, coconut etc) 1/3 cup maple syrup 2 Tablespoons arrowroot 1/2 teaspoon salt 3 egg yolks 2 1/2 teaspoons gelatin  tablespoons coconut oil, melted, 3/4 cup Whipped Coconut Cream (see recipe below)
  • CARAMEL WHIPPED CREAM INGREDIENTS 1 can Coconut Cream, opened and refrigerated over night (minimum 2 hours) (should be ½ cups) 6 tablespoons Caramel Sauce – add more if tasting requires. (see recipe below)
  • CARAMEL SAUCE INGREDIENTS 1 can Coconut Cream (organic or low/free preservatives), opened and in fridge overnight or at least 2hours. This should measure 1 1/2 cups. 1/2 Cup Maple Syrup (honey can also be used) dash of salt 2 teaspoons vanilla extract - See more at:
  • WHIPPED COCONT CREAM 1 can organic Coconut cream (see above notes on types of coconut creams), opened and in fridge for min 5 hours 1-2 teaspoons maple syrup 1-2 teaspoons vanilla extract - See more at:


Step 1

BISCUIT BASE Combine all the wet ingredients (except the milk) in a blender and mix until combined. Add the dry ingredients and blend until combined. Add the milk and pulse in. Place mixture in the fridge for a minimum 30 minutes. Preheat oven to 175C/350F. Place heaped tablespoons of mixture on the lined tray, at least 3cm (just over 1 inch) apart (this allows for spreading). Gently press with a fork to flatten slightly and create round shapes. Place tray in fridge for 15 minutes. Bake in oven for 16-18 minutes. The biscuits will be slightly brown on top. Cool on tray for 5 minutes then transfer to a wire cooling When biscuits are cool place them in a blender. Process until biscuits are just broken. Add the coconut oil and process again until fine crumbs are formed and the oil has ‘binded’ the biscuits. Press crumbs into a lined and greased 20cm/8inch spring form cake tin  (a pie dish can also be used). Make sure the crumbs extend up the sides of the tin. Place pie crust in fridge to set (at least 5 hours) - See more at:

Step 2

BANANA CREAM Combine the very, very ripe bananas, coconut cream and milk in a blender and puree until totally smooth. Add in the maple syrup, arrowroot, salt and egg yolks. Blend until no banana lumps remain. Pour the mixture into a medium saucepan. Before heating the banana mixture, evenly sprinkle the gelatin over 1/4 cup cold water. Allow it set for 4 minutes. Whisk the banana mixture in the saucepan over medium-low heat. Continue to whisk and stir as the mixture will thicken and has a tendency to stick to the bottom of the pan. Bring to a boil and continue to whisk vigorously for 3-4 minutes. The mixture will be quite thick. Pour the thickened banana mixture in a blender (make sure you have cleaned it from earlier use) and add the gelatin mixture and melted coconut oil. Blend until smooth. Transfer the mixture to a heatproof container and leave in the fridge for at least 1 hour. Remove the banana cream from the fridge and place in a bowl of a stand mixer with a whisk attachment. Add the whipped coconut cream and whisk on low until combined, and no cream streaks remain. Pour the whipped coconut cream into the refrigerated pie crust. Place the pie into the fridge to set for at least 5 hours, but preferably overnight. - See more at:

Step 3

CARAMEL WHIPPED CREAM Remove thickened cream from the can, discarding watery remains. Place cream in a mixing bowl and whisk on high until thick. Make sure the Caramel sauce is runny but not warm (if it has thickened in the fridge you may need to loosen it over low heat. If the caramel is added hot to the cream it will cause the cream to ruin). Add the caramel and continue to whisk until incorporated. Place Caramel Cream in fridge to thicken. Spread thickened caramel cream over the Banana Cream. There may be too much cream… in which case eat it as quickly as you can before anyone gets it! - See more at:

Step 4

CARAMEL SAUCE Place coconut cream, maple syrup and salt in a saucepan over medium/high heat. Bring mixture to boil, then reduce to medium heat. Allow the mixture to boil until quite thick and dark golden in colour. Stir regularly to prevent burning. This will take approx 15 minutes. Add vanilla and continue to cook on medium heat for another 5 minutes. The caramel will be dark golden in colour and delicious. When cooler, place into container and keep in fridge. The caramel will thicken as it refridgerates. - See more at:

Step 5

WHIPPED COCONUT CREAM Scoop the thickened cream from the tin, discarding the watery liquid at the bottom. Place cream in mixing bowl and beat using whisk attachment. Add maple syrup and vanilla to taste and continue whisking until thick. Depending n your taste buds you may require more sweetener. Keep refridgerated.  - See more at:

Step 6

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