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 - Desserts with Benefits

Surprisingly, this Healthy Banoffee 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  ;)

Healthy Banoffee Pie (low sugar, gluten free)

Yield: one 8 inch pie

Ingredients

    Graham Cracker Crust:
  • 2 cups Graham Cracker Crumbs (I used homemade)
  • 1/4 tsp Salt
  • 56g (1/4 cup) Coconut Oil, liquid
  • 1/2 tsp Butter Flavor
  • Banoffee Filling:
  • 1 heaping cup Mashed Banana + 1 tsp Lemon Juice
  • 1 tsp Vanilla Paste
  • 1 tsp English Toffee Stevia Extract*
  • 1/2 cup Light Coconut Milk, canned
  • 1/2 cup Unsweetened Almond Milk (or more coconut milk)
  • 48g (1/4 cup) Sucanat (or dry sweetener of choice)
  • 1 packet Unflavored Gelatin (vegans, use agar agar powder)
  • Sliced Bananas (enough to cover bottom of pie dish, plus more if you like)
  • Toppings:
  • Coconut Whipped Cream
  • Grated Dark Chocolate
  • Vegan Caramel Sauce

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

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 - Desserts with Benefits

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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