BANOFFEE (BANANA TOFFEE) PIE- Vegan, Gluten-Free, Refined Sugar-Free & Oil-Free

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:

Banoffee Pie

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!

Serves 8

Ingredients:

  • 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

Instructions:

  1. 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).
  2. Place dates and soaking water in a blender and blend until smooth. Set aside.
  3. Slice 1 banana and cover the bottom of the cooked and cooled pie crust with the slices. 
  4. 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.
  5. 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.
  6. Pour the caramel mixture into the crust and let chill in the fridge for 30 minutes.
  7. 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.
  8. Spoon whipped coconut cream over top of chilled pie and top with chocolate shavings.
  9. Set the pie by placing it in the freezer for at least 30 minutes. Keep pie in fridge until just before serving.

Steps 1-3:

Banana Slices in Pie Crust

Steps 4-6:

Caramel Sauce

Steps 7-9:

Banoffee Pie

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:

Unset Pie

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:

Set Pie

Best pie I’ve ever made. No question about it.

xoxo Erin

Nutritional Information:

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 WednesdaysAllergy-Free WednesdaysGluten-Free FridaysHealthy Vegan FridaysWhole Food Fridays, Meatless MondaysMake Your Own Mondays, Full Plate Thursdays, Fresh Bites Friday, Real Food Wednesdays, Wonderful Food WednesdaysFat Tuesdays, Allergy-Free FridaysTasty Traditions, Simple Lives ThursdayMelt in Your Mouth MondayFoodie Friday, Tried and True RecipesTasteful TuesdayHealthy 2day WednesdaysNatural Living MondayWhole Food WednesdaysMostly Homemade MondaysTuesday GreensEco Kids TuesdayThank Your Body ThursdaysFight Back Fridays and All My Bloggy Friends.

30 thoughts on “BANOFFEE (BANANA TOFFEE) PIE- Vegan, Gluten-Free, Refined Sugar-Free & Oil-Free

  1. Oh my oh my, this is for me! YUMMM
    What a GREAT start to the link up this week! We hare some awesome recipes!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thanks for linking back to the Gluten Free Fridays post!

    Cindy from vegetarianmamma.com

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  5. I can’t wait to taste this awesome Banana Toffee Pie. Thank you so much for sharing this special recipe with Full Plate Thursday and enjoy your weekend.
    Come Back Soon!
    Miz Helen

  6. WHY?! Seriously this is just too good. You are brilliant. Thanks for sharing on Foodie Friday. I’ve included this in a Foodie Friday Round Up post today. I hope you’ll stop by and say hi.

  7. OMG! This looks AMAZING! I used to love banoffi pie but havent had it in years of being gluten, dairy etc etc free. So I am soooo happy that you shared this recipe, thanks! One question, I can’t eat coconut – what dairy free soya free cream alternative do you think would work? Cashew cream? This recipe has made me VERY happy :-)

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