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4.53 from 40 votes

Healthier Banoffee Pie

A fresh take on the English classic, this healthier Banoffee Pie is super easy, yet delicious and pretty too!
Prep Time20 mins
Cook Time10 mins
chill time1 hr
Total Time1 hr 30 mins
Calories: 378kcal


  • 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


  • 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.


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.


Calories: 378kcal