How to make a Gluten Free, Healthier Version of Banoffee Pie | FOUR SEASONS OF TRAVEL.
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How to make a Gluten Free, Healthier Version of Banoffee Pie

It’s hard to make something beautiful and decadent without feeling overwhelming-cake-guilt after consuming it. 
However, this Banoffee Pie is an alternative to the traditional version, making it a little more heart friendly and lighter, to ease the sickliness and sugar content. I combined recipes from Gluten-Free-Vegan-Girl and This Rawsome Vegan Life to create my own take on Banoffee Pie.
The reviews? Everyone loved it, simply because it was still sweet and rich, but not as overpowering and sickly as usual. I adapted this recipe to make it even easier, because I like recipes that are straight forward and simple, yet present well. 
Gluten, egg, dairy (DF), vegan (V), and soy free.


1 cup of raw nuts
1/4 cup of coconut
1 tblsp of butter (use coconut oil for DF/V version)
1 tblsp of coconut oil

Caramel layer:
2 cups of dates
1 to 1 1/2 cups of water

Pinch of salt
Squeeze of lemon
2 tblsp of coconut cream 
2 tbsp of almond (or any) nut butter
1/4 tsp of Vanilla bean paste
NOTE: If this layer is too runny add more nut butter 
or you can also add dessicated coconut.

Top layer:
200g of thickened cream 
(DF/V version: use refrigerated full fat coconut cream and whip)
4 squares of chocolate or cinnamon for DF/V version to grate on top
2-3 large bananas

Total Time: About 1.5 – 2 hours depending on how long you leave it to set in the fridge



Line a spring board pan with baking paper and grease the edges

In a blender add all base ingredients and pulse until smooth

Spread mixture evenly into pan, pushing it around the
 edges to form a crust, refrigerate.


Place dates and water over stove top and bring to the boil

Let it bubble until dates are nearly all disintegrated

Take off stove top and add all other caramel layer ingredients

Place in blender and pulse until smooth.
NOTE: If it’s too runny add more nut butter, you can also add dessicated coconut if it’s still too runny.


Place 1 sliced banana over base

Pour caramel sauce from blender straight into tin over banana

REFRIGERATE FOR 1 hour or until set

Once caramel has set, place the rest of the banana over it

Neatly spoon over thickened cream onto banana,
stopping at the outside bananas so you can still see them

Grate chocolate over entire pie


 Let’s eat! Serve on it’s own or with a strawberry for garnish.

Note: If you like your Banoffee more sickly sweet, you can make it sweeter by adding maple syrup or using more dates in the base and caramel sauce.
After each step be sure to refrigerate it to set. 
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