Eating good, rich food does not necessarily mean that you have to use bad-quality ingredients. In this Banoffee Pie Recipe, we’ll show you how to create a deliciously rich cake using healthy, vegan ingredients. We’re adding a Miso Date Caramel to it – and show you how to create this delicious twist on caramel as well!
The steps may seem quite complicated, but give it a nice read-through and take it step-by-step. The result will be delicious!
- 3-4 ripe bananas
- cinnamon (optional)
- coconut oil for greasing pie tin
- 300g ground almonds
- 90g oat flour
- 40g coconut flour
- 2 tablespoons maple syrup
- 3 tablespoons coconut oil
- 1 Chia egg – (soak 2 tbsp chia seeds in 1/2 cup of water)
- Pinch of coarse salt
Miso date caramel
- 200g Medjool dates (soak in 150ml boiling water to soften, then remove pits & set date water aside, don’t discard)
- 100ml – 120ml date water
- 60g Miso* (2 heaped tbsp) // alternative 3 tbsp low sodium soya sauce
- 3 tbsp cup coconut oil
- 1/4 cup almond butter (or any nut butter of choice)
- 1 tsp vanilla paste
Coconut whipped cream
- 1 can coconut milk (set in the fridge overnight)
- 2 tsp maple
- 1 tsp vanilla paste
*Miso gifted by Sous Chef UK
- Add all of the crust ingredients to a food processor and blitz until mixed in evenly and you have a crumbly dough mixture. Gently knead together.
- Use your hands to squish the dough into a ball and wrap in cling film. Pop into the fridge for half an hour.
- Once done chilling, preheat oven to 180ºC.
- Grease pie tin with coconut oil. Add dough to the pie tin and gently press down with your fingers/back of your hand, distributing it evenly around the pie tin and getting even edges. Don’t worry if it’s rustic.
- Bake for about 20-25 minutes.
- Cool for ±40 minutes before removing from the tin.
- While your crust is baking, make your caramel and whipped cream.
- Add all caramel ingredients to the food processor and blend until creamy and smooth. Add more of the caramel water for a runnier consistency. Set aside.
- Remove the creamy bits from the coconut milk, leaving the water behind. You can set it aside and use it for another dish at a later stage (just remove from the can and put it in an airtight container).
- Using your electric hand mixer, whip up the coconut milk until smooth. Add the remaining whipped cream ingredients and whip some more. Set aside.
- Peel and cut your bananas into half cm discs.
- Once your pie is done and has cooled for 40 minutes, remove from tin and assemble your pie. Add the date caramel first and spread it all across the base of the pie. Then top with banana discs in a circular pattern. Sprinkle bananas with however much cinnamon you would like. Top with coconut whipped cream.
- Enjoy <3
The recipe was inspired by a recipe collaboration we undertook with Sous Chef UK. Miso sponsored by Sous Chef UK. All I Love Foodies Original Recipes in the UK are created by Kassandra Bruni. Keen to check out some of our other recipes? Check out our full Recipes Archive.