Healthier Banoffee Pie Recipe-Learn Like a Pro:-This healthier Banoffee Pie is easy, tasty, and pretty. The filling consists of four ingredients: sweet caramel, bananas, and vanilla whipped cream. Graham crackers, butter, and maple make the crust. The crust and rich banana caramel filling make a delicious, sweet, and salty pie. Add lots of chocolate shavings for extra richness! Bonus: this pie is easy to veganize and gluten-free!
Healthier Banoffee Pie Recipe-Learn Like a Pro
As summer winds down, I made the perfect dessert. A healthier Banoffee pie! It’s almost no-bake and lighter than most pies. Ideal for hot days but rich and cosy for September.
I immediately thought my new Pyrex Deep baking dish would show off this banoffee pie’s layers and colours. They’re up to 50% deeper than Pyrex classic dishes. They are ideal for recipes that require more space.
Ingredients
- 1/2 cups graham cracker crumbs (about 10 full-size graham cracker sheets)
- 6 tablespoons salted butter or coconut oil, melted
- 4 tablespoons maple syrup
- 2 cups date caramel (below) or store-bought dulce de leche
- 3-4 ripe but firm bananas, sliced
- 1 1/2 cups heavy cream (see coconut cream variation in notes)
- 2 teaspoons pure vanilla extract
- 2 tablespoons maple syrup
- chocolate shavings, for topping
Also Read:-Peach Cobbler Cake Recipe -Learn Like a Pro
Instructions
- To begin, preheat the oven to 350 degrees Fahrenheit.
- Put the graham crackers, butter (or coconut oil), and two tablespoons of maple syrup into a medium bowl and mix them together all together.
- Mix until everything is incorporated.
- Press the dough into a Pyrex Deep baking dish that measures 8 inches by 8 inches.
- After about eight to ten minutes, transfer to the oven and bake until the bread is toasted. Wait for it to cool.
- Distribute the caramel (or dulce de leche) in an even layer across the bottom of the cookie crust.
- Alternate layers of bananas on top of the caramel.
- To prepare the heavy cream.
- After two to three minutes of beating on medium-high speed, the cream and vanilla extract should be beaten together in a large bowl using an electric mixer until soft peaks form.
- For thirty seconds, add two tablespoons of maple syrup and beat until it is completely incorporated.
- The cream should be spread on top of the bananas.
- Remain covered and chilled for one to two hours, or overnight.
- Immediately prior to serving, sprinkle chocolate shavings on top.
- If you want to avoid making a mess when cutting the first slice, make sure to keep it small.
Notes
- Vegan Coconut Cream: Two cans of coconut cream, each containing 13.5 ounces, should be beaten with an electric mixer on high speed in a large bowl.
- The coconut water should be drained out of the coconut cream, and the cream should be beaten until it begins to thicken and peaks form.
- Mix in two tablespoons of maple syrup and one tablespoon of vanilla extract using a rubber spatula in a slow and steady manner.
- Make use of as described above.
Date Caramel
Ingredients
- 1 1/2 cups Medjool dates, pitted (about 20 dates)
- 1/2 cup canned coconut milk
- 2 tablespoons creamy peanut butter
- 1 pinch flaky sea salt
Instructions
- Dates should be placed in a medium-sized pot and then covered with water.
- Bring the liquid to a boil, cover it, and then take it off the heat. For five to ten minutes, allow the dates to soak. Run off.
- Put the dates that have been drained into a food processor along with the coconut milk, peanut butter, vanilla extract, and salt.
- After about three to five minutes of pulsing, the caramel should be completely smooth and creamy.
- If necessary, additional coconut milk should be added to thin it out.
- This caramel can be kept in the refrigerator for up to a week. Apply as you see fit.
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