Healthier Banoffee Pie
A fresh take on the English classic, this healthier Banoffee Pie is super easy, yet delicious and pretty too!
Calories: 1398kcal
Ingredients
- 1 1/2 cups graham cracker crumbs (about 10 full-size graham cracker sheets)
- 6 tablespoons salted butter or coconut oil, melted
- 4 tablespoons maple syrup
- 2 cups date caramel (below) or store-bought dulce de leche
- 3-4 ripe but firm bananas, sliced
- 1 1/2 cups heavy cream (see coconut cream variation in notes)
- 2 teaspoons pure vanilla extract
- 2 tablespoons maple syrup
- chocolate shavings, for topping
Instructions
- 1. Preheat the oven to 350 degrees F. 2. In a medium bowl, combine the graham crackers, butter (or coconut oil), and 2 tablespoons maple syrup. Mix until combined. Press the dough into an 8 x 8-inch Pyrex Deep baking dish. Transfer to the oven and bake until toasted, about 8-10 minutes. Let cool. 3. Spread the caramel (or dulce de leche) evenly in the bottom of the crust. Layer the bananas over the caramel. 4. To make the cream. In a large bowl, using an electric mixer, beat the cream and vanilla on medium-high speed until soft peaks form, 2 to 3 minutes. Add 2 tablespoons maple syrup and beat until incorporated, 30 seconds. Spread the cream over the bananas. Cover and chill for 1-2 hours, or overnight. Just before serving top with chocolate shavings. The first slice will be a little messy to cut, so keep it small.
Notes
Vegan Coconut Cream: In a large bowl, beat two cans (13.5 ounce) coconut cream (do not use any coconut water - drain the water out) using an electric mixer on high-speed until it begins to thicken and peaks form. Using a rubber spatula, slowly fold in 2 tablespoons maple syrup and 1 tablespoon vanilla. Use as directed above.
Nutrition
Calories: 1398kcal