Do you like a good portmanteau? I do! Banoffee is a combination of the words “banana” and “toffee”. Combine those two items together with a cookie crust and some whipped cream and you have a sweet, no-bake pie that is popular in the U.K..
If you are one of those people that says things like “Ohhh, that is too sweet!”; you are probably going to want to skip banoffee pie. It is a sugar bomb. It’s sugar forward. It’s a celebration of sweetness. You have been warned.
Before you make this pie, you need to make a batch of coconut dulce de leche. It takes a long time to make, so make it the day before. If you don’t have coconut sugar on hand, you can try brown sugar. I found this recipe on epicurious that uses brown sugar and cooks a lot faster than my version! I haven’t tried their version, so do so at your own risk!
Lazy or busy people, you can buy dulce de leche in cans from companies like Nestle and Carnation, but it’s usually made from dairy.
Speaking of lazy people, I used store-bought gluten-free cookies for my crust. I won’t recommend a specific brand, but try to find a plain and dry cookie that meets your dietary requirements. It’s a bit trickier if you are trying to avoid both gluten and animal products. I used a type of snickerdoodle. You could use a digestive biscuit, sugar cookie, animal cracker or tea biscuit…the goal here is to find something mild tasting. If it’s a struggle to find cookies, you can use a pre-made gluten-free and/or vegan pie crust.
I put my cookies in to the Vitamix for a quick whirl, just to break them up…
I added some coconut oil to the cookie crumble, pressed it in to an oiled pie pan and topped with a layer of ripe bananas. You could add more bananas if you are crazy like that.
After the bananas, you layer the dulce de leche and whipped coconut cream…
Finally, you sprinkle some cocoa on top or chocolate curls on top. I didn’t have any chocolate to curl.
Once you’ve put all the layers together, put it in the fridge or freezer. You want it to be very cool when you serve it or else it gets super messy. If you don’t want a messy dessert, you could make individual tarts or ramekins. Enjoy!
- 2 cups cookie crumbs*
- 3-6 tbsp coconut oil
- 2 ripe bananas
- 1 cup coconut dulce de leche
- 2 cans coconut milk (chilled in fridge overnight)
- 1 tsp coconut sugar
- Oil a 9-inch pie pan with coconut oil and line with a circle of parchment
- Add the coconut oil to the cookie crumbs, one tablespoon at a time until it forms large crumbs.
- Use more or less coconut oil depending on the moisture of the cookie.
- Press the mixture in to a pie pan in an even layer.
- Layer banana slices in the pressed crust.
- Top with the coconut dulce de leche and set aside.
- Open the cans of coconut milk and scoop out the solid parts, leaving the coconut water behind.
- Mix the coconut milk solids with 1 tsp of coconut sugar in a stand mixer until they are the texture of whipped cream.
- Sprinkle with cocoa or chocolate curls.
- Chill for 1 hour minimum and slice while cold.