Don’t you love those traditions that just come into being over time? Over the last few years, I’ve definitely started to appreciate them and now, as a new mum, am excited to create new ones for our little family. I find that as life gets busy or chaotic, traditions are like seeing a familiar face – they create conscious memories and make the most of the moment and season. Meet Birthday Banoffee Pie.
Banoffee pie has been a firm favourite in our house. I actually never heard of it before I met my husband Daniel – it was his pie of choice and I immediately loved it after trying. It has been his request for his birthday ever since. A new tradition was born.
Last weekend we celebrated my birthday and yes, it needed banoffee pie. Truth be told, due to a busy schedule I made it the day AFTER my birthday. Well, I guess that turned my birthday into a birthweek, which is not so bad after all.
Since we changed our diet to a more wholesome, less processed one, I came up with an adaption of a regular banoffee pie. We enjoy this version way better than it’s original cousin, as it cuts out some of the extreme sugary sweetness and can be easily adapted to suit a vegan, dairy free or gluten free diet. I’m pretty sure you will love this version too.
Instead of graham crackers, the base consists of a simple oat and walnut crust. Then there’s a layer of salted date caramel (YUM), followed by slices of banana. And to finish, a thick topping of silky whipped cream and a little grated dark choccy as a bonus. Pretty much heaven in a bite.
I haven’t even told you how easy and quick this comes together. You only need about 30 minutes and eight ingredients. It easily serves eight people and will keep for a couple of days in the fridge. What’s not to love?
Are you ready? Let’s make Banoffee Pie!
Recipe: Banoffee Pie
Time: 30 min – Yield: 8-10 servings
- 1 1/2 cup (135 grams) oats
- 1/2 cup (65 grams) walnuts
- 2 tablespoons (30 grams) butter or coconut oil
- Pinch of sea salt
- 3/4 cup (150 grams) pitted dates, about 15 medium sized ones
- 2 bananas
- 1 1/4 cup (300 ml) cream or coconut cream
- 1 teaspoon vanilla
- Preheat oven to 350°F/180°C.
- Add the oats and walnuts to a blender and blend together until a fine flour. Add the butter or coconut oil and pulse until it clumps together to form a ball. Add a splash of water if needed.
- Press the dough into a pie dish (9 inch/23 cm) with a spoon. Alternatively, draw a circle on baking paper (using a 9 inch/23 cm plate) and press the dough into shape. Create a small upright edge to hold the filling.
- Bake for 10 minutes until it starts browning at the edge.
- Meanwhile, add the dates and a little splash of water to a saucepan and cook for a couple of minutes until very soft. Depending on how moist your dates are, the water might be soaked up straight away. Add a little extra water if needed.
- Add the dates to a food processor/blender and blend to a smooth caramel consistency. Again, add a little water if it’s thick – you’re aiming for a soft spreadable paste.
- Let the base and caramel cool down a little. Spread the date caramel over the base with the use of a spatula.
- Slice up the bananas at an angle and spread evenly over the caramel.
- Whip up the cream with the vanilla or follow these instructions for coconut whipped cream. Spread evenly on top of the banana layer.
- Finish with a little grated dark chocolate and crushed walnuts. Enjoy!
If the caramel is too runny, put it back on the stove and let the excess moisture evaporate until you get the desired consistency.
You can easily adapt this recipe to suit your diet. For a vegan & dairy free pie, use coconut oil instead of butter in the base and opt for the coconut whipped cream. To make this gluten free, make sure to use oats with a gluten free label.
Would love to hear if you make this pie! Let me know what you think 🙂