Traditionally, banoffee pies are made with a pastry or crushed-biscuit base, then filled with a toffee made from condensed milk. This banoffee is so much more nourishing, as it uses wholesome ingredients and minimal
In the base, I use buckwheat, macadamias, almonds, coconut and dates, so the pie comes with a lovely serve of natural goodness. Buckwheat is actually a seed, so it’s gluten-free and packed with nutrients. The dates blended with banana and peanut butter make the ultimate ‘faux’ caramel filling. Just be sure to use pure peanut butter.
Yes there’s cream on top, but using whipped cream (and less of it) is a much lighter option than a thick double cream – whipped cream has almost one-third of the calories.
200ml pouring cream, whipped, to serve (omit for dairy-free and vegan or use whipped, chilled coconut cream)
1 large banana, sliced, to serve
Black sesame seeds or raw cacao nibs, to serve
Coconut nectar, to serve (optional)
100g raw buckwheat groats or sunflower seeds
40g (1⁄4 cup) macadamias (roasted or activated)
40g (1⁄4 cup) almonds (roasted or activated)
35g (1⁄2 cup) desiccated coconut
140g fresh (medjool) dates, pitted
1 tbs rapadura sugar or coconut sugar (see tip)
55g (1⁄4 cup) solidified coconut oil, softened
250g fresh (medjool) dates, pitted
140g (1⁄2 cup) pure peanut butter
250g peeled banana (about 2-3 bananas), chopped
80ml (1⁄3 cup) milk or coconut milk (use coconut milk for dairy-free and vegan)
1 tsp natural vanilla extract
Pinch of sea salt
Preheat oven to 180°C/160°C fan forced. Grease a round 22cm fluted tart tin with removable base.
To make base, combine buckwheat or sunflower seeds, macadamias and almonds in a food processor or high-powered blender (such as a Thermomix). Process until the mixture resembles coarse breadcrumbs (using the pulse action if available). Add the coconut, dates and sugar and process until well combined. Add the coconut oil and process until the mixture just sticks together.
Press mixture into the base and side of prepared tin. Place on a baking tray. Bake for 10-15 minutes or until lightly golden and crisp. Set aside to cool completely in the tin.
To make the filling, place the dates, peanut butter, banana, milk, vanilla and salt in food processor/blender and process, scraping down the sides, until a thin, smooth mixture forms (blending times will vary according to how powerful your appliance is).
Pour the filling over the base and smooth with a spatula. Place in the fridge for 3-4 hours to firm.
Top the pie with cream, banana and sesame seeds or nibs. Drizzle with coconut nectar, if you like.
If rapadura or coconut sugar aren’t available, you can substitute brown sugar instead.