A delicious vegan banoffee pie recipe, that’s so good you won’t believe it’s healthy.
Banoffee pie
This recipe is so healthy you can have it for breakfast! You can enjoy a slice (or even eat the whole thing, I won’t judge!!) for a snack or have it for dessert. This banoffee pie is incredibly good, you need it in your life! Promise!!
I had a whole stash of bananas hanging around so I made it a couple of times already and I am obsessed.
It’s sugar-free, oil-free, butter-free, and totally addicting.
Healthy vegan banana cream pie – Banoffee pie
This healthy pie is made with an oatmeal and almonds crust, a smooth layer of date caramel, sliced bananas, and a healthy amount of whipped coconut cream.
The crust is crispy and nutty. The layer of date caramel gives this pie the perfect amount of gooeyness and sweetness. A layer of bananas and to top it off, a cloud of whipped coconut cream with a hint of vanilla! Doesn’t it sound perfect?!
I made the choice to leave the whipped coconut cream unsweetened because the pie is already quite sweet. You can add a dash of maple or the sweetener of your choice.
Of course, you can personalize this banoffee pie however your heart desire! If you like more bananas, or more caramel go ahead, don’t be shy! It will only make it better.
These pictures aren’t doing it justice! My bad, my skills in photography are still a work in progress.
Believe me, this tastes way better than it looks.
You can double the amount to make a bigger pie, or even go for individual sizes! This healthy banoffee pie is perfect for any occasion really.
And bonus, it’s totally kids approved!
What you might need to make this banoffee pie:
If you tried this recipe or any other recipe on the blog please consider leaving a comment & rating below! Find me on Instagram @glowingblush or Pinterest for even more deliciousness!
- 1 Cup Soaked almonds
- 1/4 Cup Water
- 1 Cup Oat flour
- 4 Tbsp Maple syrup
- Pinch of salt
- 1 Cup Dates
- 4 Tbsp Plant-based milk or water
- 2 Bananas
- 1 Tbsp Lemon juice (optional)
- 1 Can Full fat coconut milk (previously chilled)
- 1 Tsp Vanilla extract
- 2 Tbsp Maple syrup (optional)
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Preheat your oven to 180°C.
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In a food processor, add your soaked almonds with water and mix until fairly smooth.
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Transfer almond mixture into a bowl, add salt, maple syrup, and oat flour. Mix, add more oat flour if needed. It's ready when it forms a sticky ball.
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Place the dough in a pie tin and press with your hand or using a flat glass. Cover the whole pie thin with dough and make sure it's evenly leveled.
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Bake the crust for about 25 min or until golden brown.
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In a food processor, add pitted dates and plant-based milk or water and mix until smooth. Add more liquid if needed. Set aside.
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Open chilled can of coconut milk, remove excess water. In a bowl, add coconut cream (solid part) vanilla extract, maple syrup and whisk for 5 min or until nice and fluffy. Set aside.
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Peel and slice bananas. Cover with lemon juice to prevent from browning.
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When the crust is ready, leave to cool for at least 30min before assembling.
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Start by layering a generous amount of date caramel on the cooled crust. Add sliced banana on top and cover with whipped cream.
Check out my other plant-based recipes
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