Nov 23
2012

Banoffee Pie

Last month, a lovely reader by the name of Anne requested that I healthify Banoffee Pie.  I have never heard of, let alone tasted, Banoffee Pie, but from what showed up on my internet search, I seriously wondered why that was.
     Bananas…
     Toffee…
     Cream…
     and a bunch of SUGAR.
Sounds delicious right?  Well, it does until you see the calorie count or think about the repercussions (sugar rush, sugar crash, paralyzing guilt, etc).  This pie desperately needed a healthy makeover.  No butter, no condensed milk, no heavy cream, and so on.  Despite how much of a challenge this sounded, I couldn’t wait to make my own version!
Healthy Banoffee Pie

Surprisingly, this pie was a success on the first go (woohoo, we can skip the trial-and-error talk!).  The crust was thick and full of flavor, the filling was smooth and creamy with the perfect amount of banana, and the whipped “cream” was fluffy and light.  I would have loved an extra layer of banana coins on the bottom of the pie but ran out of bananas.  And the grated chocolate over top compensated for that  ;)

Banoffee Pie

Yield: one 8 inch pie

Ingredients

Instructions

    For the Crust:
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a medium-sized bowl, stir together the cracker crumbs and salt.
  3. In a small bowl, stir together the liquid coconut oil and butter extract, pour over the crumbs and stir together.
  4. Flatten mixture into an 8" springform pan and bake for ~11 minutes.
  5. For the Filling:
  6. In a small bowl, mash the bananas and lemon juice. Stir in the vanilla paste and stevia.
  7. In a small pot, stir together the almond milk, coconut milk and sucanat. Sprinkle in the gelatin and let sit for 1 minutes.
  8. Place the pot over medium heat and stir until gelatin has completely dissolved. Remove from heat, stir in banana mixture then pour over the crust. Refrigerate until firm (~2 hours)
  9. Top with the coconut whip and chocolate, then serve!

Notes

*For $5 off (+ free shipping) the English Toffee Stevia Extract, use this code at checkout: BAF165 *Vegans, you can try using agar agar instead of the gelatin, however I have not tried it *Best served day of making, but keeps well if covered and refrigerated

This recipe is: low sugar, gluten free!

http://dessertswithbenefits.com/banoffee-pie/

Healthy Banoffee Pie
I am so glad I made this, my entire family loved it!

Labels: Banana, Chocolate, Coconut-Milk, Coconut-Oil, Eggless, Gelatin, Gluten-Free, Graham-Crackers, Lemon, Low-Sugar, Pies-Mousses-Tarts-and-Cheesecakes, Sucanat, Toffee

Comments (7)

  1. The Cooking Actress: November 23, 2012

    This looks gorgeous and delicious! You need to come to NYC asap and bake me healthified treats!!! :P

  2. Melissa @TryingtoHeal: November 23, 2012

    That looks amazing! I first had this when I was in Peru this summer! It was delicious!

  3. Deepshikha D.: November 24, 2012

    That looks so good! Pretty great that its healthier too!

  4. Eleni @ The Baboo: November 24, 2012

    Omg, if it wasn’t just Thanksgiving and I wasn’t still full I would SO be making this right now! I’ll definitely have to try this soon. Thank you!

  5. Anonymous: November 24, 2012

    throwing Paula Deen under the bus like that? not cool :P

    great recipe, though!

    -sg

  6. moderngirlnutrition: November 25, 2012

    Cute title and gorgeous pics!

  7. Paula: January 9, 2014

    Hello,
    all your recepies look so good :)
    but can you please tell me what can replace the graham crackers and oat flower in the cakes? I don’t eat eggs also.

    Thank you very much.
    Greetings from Croatia.

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