This healthier banoffee pie is my take on the classic British dessert. Made with better for you ingredients and also happens to be vegan, gluten-free and dairy-free.
Banoffee Pie is one of my favourite all time desserts. Crumbly biscuit base, rich caramel centre topped with sliced banana and fresh cream…what’s not to like? No one can resist a good slice of banoffee pie!
The base of this healthier banoffee pie is made up of oats instead of plain flour, making it slightly better for you. I used a dairy-free butter alternative to help it hold together since we’re not using eggs.
The caramel part of a banoffee pie is typically made using condensed milk which is boiled in the can for 2 hours to transform it into a dense, smooth and sticky caramel. The main ingredient in my raw version of caramel is dates. They’re naturally sweet, making them an excellent whole-food sweetener for desserts. I find that using dates allows me to reduce or eliminate the need for added refined sugars. Dates are one of my favourite things to add to desserts and when baking. They’re a good source for things like iron, potassium, magnesium, manganese, vitamin B6 and are high in fibre so they’re digested and broken down into sugars slowly.
To add some richness to the caramel, I blended the dates with some peanut butter. The combination of the dates and nut butter gives you a silky, sweet and smooth caramel sauce that’s decadent, yet still lighter than your average banoffee pie. I love my desserts, but I really don’t like that heavy, lethargic feeling I get after indulging in one. That’s why I prefer making treats like this that still taste good, but sit easier in my belly!
For the whipped cream topping, I’m using canned coconut milk. If you leave a can of full fat coconut milk to chill in the fridge overnight (the longer the better!) part of the milk will solidify and settle at the top, which is that part we’ll be using to create the cream topping of this healthier banoffee pie. You can add as much or as little cream as you like or you can leave it out all together for a lighter version, but I don’t think any banoffee pie is complete without a little but of cream – It complements the sweetness of the caramel and bananas so well!
What you need to make the base of this healthier banoffee pie:
Oats – I’m using oats instead of plain flour to make the base – simply blend oats in a high-speed blender until you have a fine flour. Use gluten-free oats if you want a gluten-free version.
Sugar – A little bit of sugar goes a long way to add just a hint of sweetness to the base. I used brown sugar – I find it intensifies the caramel taste, but you can use any granulated sugar. White or coconut sugar will also work.
Butter – I used dairy-free butter alternative, but dairy butter or coconut oil will also work. This will help hold the base together since we’re not using eggs.
What you need to make the filling of this healthier banoffee pie:
Dates – I love using Medjool dates as they have a lovely fudgy texture and caramelly taste. When combined with a fat (I used peanut butter as a healthier alternative to butter) and a splash of milk, you get a smooth healthier caramel! You can use other varieties of dates as long as they’re on the soft side/not too dry.
Nut or seed butter – I used peanut butter, but almond butter/cashew butter will also work. You can even use tahini or sunflower seed butter for a nut-free option.
Milk – Any milk will work. I usually use unsweetened almond milk or oat milk.
What you need for the topping of this healthier banoffee pie:
Bananas – As the title of the recipe suggests, bananas are essential for this recipe. The riper the bananas the sweetener the pie will be, but you don’t want them to be too ripe or they’ll be mushy and won’t hold their shape well.
Coconut milk – I used the solid part only (and discarded the liquid) of 2 cans of full fat coconut milk that were refrigerated overnight (or at least 8 hours). When the cans have been chilled, you can easily remove the thickened cream. Using a hand-blender, you can create a coconut whipped cream that’s perfect as a dairy-free alternative to regular whipped cream.
This healthier banoffee pie is:
- Can be made nut-free
- Made with wholesome ingredients
- Easy to make
Healthier Banoffee Pie
For the base
- 300g oat flour*
- 25g brown sugar
- 1/4 tsp salt
- 140g dairy-free butter cut into small cubes**
For the banana layer
- 3 bananas slices
For the date caramel
- 300g Medjool dates
- 2 tbsp peanut butter***
- 1/4 tsp salt
- 100ml almond milk
For the coconut whip
- 2 cans coconut milk solid cream only
- Dark chocolate shavings
- 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.
If you enjoyed this healthier banoffee pie, you may also enjoy these tarts:
- Custard Jam Coconut Tart