Today is Family Day in Ontario. I remember when this statutory holiday was created back in 2007, I had absolutely no appreciation for it. I was completing my Undergraduate Degree and this holiday fell during my week off (reading week). It continued to fall on my week off as I completed a College Diploma and Masters Degree. Can you tell I like school?
Anyway, now that I’m working full-time I couldn’t be more grateful for this holiday. I think I was actually counting down the hours for this long weekend to begin. Not because I had big plans, but because my enjoyment of school led me to begin a Natural Nutrition program via correspondence a few months back and I was looking forward to using a large chunk of my long weekend to catch up on some school work. When I said I started the program a few months back, I actually meant over eight months ago. So yes, I am a procrastinator. Obviously, that’s why I’m writing a blog post instead of finishing my Symptomatology exam.
Let’s be honest though, when you’ve got a recipe for this:
It would be cruel not to share!
Banoffee (Banana Toffee) Pie
Soft bananas topped with a creamy caramel sauce, whipped “cream” and then sprinkled with chocolate shavings. This pie is even more amazing than it sounds and dangerously simple to make!
- 1 cooked and cooled gluten-free and vegan 9″ pie crust
- 3 medium, ripe bananas
- 1/2 cup dates
- 1/2 cup pure maple syrup
- 1/4 cup almond butter
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 1 tbsp arrowroot starch
- 1 can of full-fat coconut milk, chilled and NOT shaken
- 1 tbsp erythritol (any granulated sugar will work)
- chocolate shavings
- Place dates in a dry measure measuring cup and pour hot water over top until the measuring cup is full. Let soak for 5-10 minutes (depending on how dry dates are).
- Place dates and soaking water in a blender and blend until smooth. Set aside.
- Slice 1 banana and cover the bottom of the cooked and cooled pie crust with the slices.
- Slice the remaining 2 bananas and place them in a small sauce pan. Add the pureed dates, maple syrup, almond butter, vanilla extract, sea salt and arrowroot starch.
- Whisk while you heat the mixture over medium heat until a boil is reached. Reduce heat to low and stir frequently until the banana slices begin to break down and the caramel begins to thicken. This should take approximately 5-7 minutes.
- Pour the caramel mixture into the crust and let chill in the fridge for 30 minutes.
- Meanwhile, open up the can of full-fat coconut milk and scoop out the thick coconut cream that has settled at the top. Place it in a bowl, add the erythritol and beat with electric mixer until a whipped cream texture is achieved.
- Spoon whipped coconut cream over top of chilled pie and top with chocolate shavings.
- Set the pie by placing it in the freezer for at least 30 minutes. Keep pie in fridge until just before serving.
Just to emphasize the importance of the pie setting for 30 minutes in the freezer, here is what happened when I tried to set the pie in the fridge:
Not so nice looking. The good thing is all it takes is 30 minutes in the freezer before you will achieve a beautiful slice like this:
Best pie I’ve ever made. No question about it.
Calories: 190, Fat: 6.2 g (2 g saturated), Carbohydrates: 34.5 g, Fiber: 2.7 g, Sugar: 24.6 g, Protein: 2.1 g
Nutritional information does not include crust or chocolate shavings. Based on serving size of 1/8th of recipe using 1/2 cup coconut milk cream for whipped topping. Nutritional information was calculated using this.
UPDATE! This recipe has been shared at Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Allergy-Free Wednesdays, Gluten-Free Fridays, Healthy Vegan Fridays, Whole Food Fridays, Meatless Mondays, Make Your Own Mondays, Full Plate Thursdays, Fresh Bites Friday, Real Food Wednesdays, Wonderful Food Wednesdays, Fat Tuesdays, Allergy-Free Fridays, Tasty Traditions, Simple Lives Thursday, Melt in Your Mouth Monday, Foodie Friday, Tried and True Recipes, Tasteful Tuesday, Healthy 2day Wednesdays, Natural Living Monday, Whole Food Wednesdays, Mostly Homemade Mondays, Tuesday Greens, Eco Kids Tuesday, Thank Your Body Thursdays, Fight Back Fridays and All My Bloggy Friends.