Banoffee Pie

My husband used to be a bit of a Banoffee fiend, and it’s long been his favourite dessert. I suppose he still is a Banoffee fiend, but of course it is typically packed to the rafters with refined sugar and so he has been missing out. 

With his birthday coming up, I thought it might be a good opportunity to create an adapted version to mark the occasion.

This recipe has minimal carbs thanks to the nutty base. I used a bag of mixed nuts, topped up with hazelnuts and pistachios. 

My nut butter of choice was cashew butter, which is so delightfully smooth and delicious and with just a hint of natural sweetness. 

The cinnamon is by no means essential if it’s not really your thing. The recipe would work just as well without it. 

So happy birthday my love! Have a wonderful day. 


For the base:
250g mixed nuts
50g butter, melted
50g dates
1tsp cinnamon

For the “toffee”:
250g dates
2tbsp nut butter
2tbsp coconut oil

For the topping:
2-3 bananas, sliced
300ml whipping cream, lightly whipped
1tsp vanilla essence
1tsp cinnamon


  • Grease a loose-bottomed flan tin.
  • Pre-heat the oven to 180C/350F/Gas Mark 4.
  • Put all the base ingredients into a food processor and blitz until a fine consistency but sticking together.
  • Press into the tin to create a firm, even base.
  • Prick the base with a fork, and bake in the oven for 10 minutes.
  • Leave to cool completely while you make the “toffee”.
  • Put the dates and water in a microwave-safe bowl and zap them for 60 seconds. You don’t need to heat the dates, just soften them.
  • Put the softened dates and water, plus the nut butter and coconut oil into a food blender and let it do its job at high speed for about 5 minutes. You want a lovely thick and smooth consistency.
  • Pour the “toffee” onto your cooled base, spreading it all the way to the edges.
  • Put the tin in the fridge to cool and set the toffee for at least one hour.
  • Slice the bananas, and lay them on top of the toffee until it is completely covered. Note: I sliced and placed the bananas one at a time for minimal waste.
  • Put the whipping cream, cinnamon and vanilla essence into a bowl, and use an electric whisk (or a strong arm!) to whip it into a thick, stiff consistency.
  • Use a spatula to put the cream in the centre of the tin, and spread gently outwards to the edges, being careful not to dislodge any banana pieces.
  • Neaten the edges using the flat edge of the spatula to remove any excess cream.
  • Return to the fridge to chill for a minimum of 30 minutes.
  • Once chilled, remove carefully from the tin, decorate however you choose (banana slices, chopped nuts etc.) and serve.



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