Teresa Sabga
Active time
20 Mins
Total time
50 Mins
Yield
12 servings

Banoffee is an indulgent English dessert consisting of layers of buttery graham crackers, creamy caramel, sliced bananas, and pillowy whipped cream. We reduced the sugar and saturated fat of the classic recipe by replacing the condensed milk toffee with a vegan date caramel. To convert this no-bake pie into a completely vegan treat, substitute the butter in the crust with a plant-based alternative and swap the heavy cream for a canned coconut milk whip. 

In less than an hour, this healthy banoffee pie will be ready. No sweat, no baking — just chilling. Serve a cold slice alongside afternoon tea.

How to Make It

Add graham crackers to the bowl of a food processor and pulse until completely crushed. While blending, add in the 1/2 tsp. salt and melted butter until the mixture is coarse and sandy. Pour into a 9-inch pie pan and press evenly on the bottom and slightly up the sides. Refrigerate for 30 minutes before filling. 

Add the pitted dates to a bowl and pour boiling water overtop. Soak for 10 minutes or until plump and sticky. Drain the dates and place in a high-speed blender with tahini and salt. Process while gradually pouring in the coconut milk. 

When the crust has set, use the back of a wet spoon to gently spread the date mixture over the base of the crust. Place half of the sliced bananas on top of the date mixture and press down lightly to hold.

Using an electric mixer, beat the heavy cream and vanilla on medium speed until stiff peaks form. Spread the whipped cream over the pie, leaving a 1-inch border around the edge. Place the remaining banana slices on top in a circular pattern. Use a microplane to grate chocolate overtop. 

Serve immediately. 

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