If you are anything like me then pretty much anything banana related sounds good! I particularly love the sticky gooeyness of banoffee pie. But, traditional versions are jaw-achingly sweet and probably are not the best for you- certainly not something that you should have everyday. So, I wanted to make something that had all the great aspects of a banoffee pie- sweet, bananaey, gooey, crisp and delicious, but also still left me feeling good and kept me healthy.
These banoffee slices are a great mid-morning snack, pre workout munch or a perfect pudding after a meal.
Makes about 8 slices, and takes 45 minutes to prepare and cook.
- 1/2 cup raw almonds
- 2 cups rolled oats
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
- 1/4 cup virgin coconut oil, softened
- 2 tablespoons pure maple syrup
- 1 1/2 tablespoons water, or as much as you need for a moist dough
- 1 1/2 cups pitted Medjool dates
- 3 tablespoons smooth almond butter
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon fine sea salt
- 1 vanilla bean, seeded or 1/2 teaspoon pure vanilla extract
- 2 or 3 large ripe bananas, sliced into “coins”
FOR THE CRUST
- Preheat oven to 180C (375F)
- Grease and line an 8-10 inch tart pan to prevent the crust from sticking
- Add almonds into a food processor and process until a coarse crumb.
- Add in the oats, cinnamon, and salt and process again until the mixture looks like coarse sand.
- Add the oil, maple syrup, and water and process until the mixture comes together. (The dough should be sticky enough to stay together when pressed between your fingers, but it shouldn’t be so sticky that it doesn’t come off of your fingers). If it’s too dry, add another teaspoon of water and processing again.
- Crumble the dough over the base of the tart pan in an even layer. It is best to starting in the middle of the pan and to press the dough into the pan with your fingers. You can keep the base flat, or press it up the sides if you are going to add coconut cream!
- With a fork, poke the base of the tart about 20 times to allow the air to escape while baking.
- Bake the tart at 180C (375F) for around 10-15 minutes until lightly golden.
- Place the tart pan on a cooling rack for about 15 minutes. The crust will firm up as it cools.
FOR THE DATE TOFFEE LAYER
- Add pitted dates into a bowl and pour boiling water over top. Let sit for 5-10 minutes
- Drain the dates well and add to food processor along with the almond butter, lemon juice, salt, and vanilla.
- Process until very smooth.
- When the crust has cooled, spread the over the base.
- Slice the bananas and place half of the banana slices on top of the caramel, pressing down lightly to adhere.
- If you are adding the coconut cream layer then add that now and finish with the rest of the banana slices!
This recipe is versatile so you can have fun with it! I like to have the slices as snacks so I often just make a flat base and spread the toffee on top. I then add whatever fruit I have- usually sticking with banana’s. I then top the slices with almond butter and raisins for an awesome gooey treat!
If you want to make something more akin to a traditional banoffee pie then you could add a whipped coconut cream layer. To do this you would:
- Chill a couple of 14-ounce cans full-fat coconut milk in the fridge overnight.
- Open the cans and carefully scoop off the white cream from the top (you don’t need the coconut water for this recipe, so put to one side and use in other recipes later).
- Add the coconut cream into a medium bowl and with a whisk or electric beater beat the cream until smooth and fluffy.
- Spread the coconut cream on top of the banana slices in an even layer and garnish with shaved chocolate.