Description
A healthier take on the classic banoffee pie, featuring a homemade graham cracker crust sweetened with maple syrup, a luscious date caramel filling, fresh banana slices, and a light whipped cream topping. This dessert offers a delightful combination of sweet, creamy, and fruity flavors with a wholesome twist.
Ingredients
Crust
- 1 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 (divided: 2 tablespoons for crust, 2 tablespoons for cream)
Filling
- 2 cups date caramel (homemade or store-bought dulce de leche)
- 3-4 ripe but firm bananas, sliced
Cream Topping
- 1 1/2 cups heavy cream (or coconut cream for dairy-free alternative, see notes)
- 2 teaspoons pure vanilla extract
- 2 tablespoons maple syrup
Garnish
- Chocolate shavings, for topping
Instructions
- Preheat and prepare crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, melted salted butter or coconut oil, and 2 tablespoons maple syrup until the mixture holds together like wet sand. Press this mixture firmly and evenly into the bottom of an 8 x 8-inch Pyrex deep baking dish to form the crust.
- Bake crust: Place the crust in the preheated oven and bake for 8-10 minutes until toasted and fragrant. Remove from the oven and allow it to cool completely before adding the filling.
- Assemble caramel and bananas: Evenly spread the 2 cups of date caramel or store-bought dulce de leche over the cooled crust. Then, layer the sliced bananas evenly across the caramel layer, ensuring good coverage.
- Whip cream topping: In a large bowl, use an electric mixer to beat the heavy cream and vanilla extract on medium-high speed until soft peaks form, about 2 to 3 minutes. Add the remaining 2 tablespoons of maple syrup and beat for an additional 30 seconds until incorporated and smooth.
- Top and chill: Spread the whipped cream evenly over the banana layer. Cover the pie with plastic wrap and chill in the refrigerator for 1 to 2 hours, or overnight, to allow flavors to meld and the pie to firm up.
- Garnish and serve: Just before serving, sprinkle chocolate shavings on top for added texture and flavor. Cut small slices especially for the first serving to avoid messy cuts, as the pie is delicate.
Notes
- For a dairy-free variation, substitute heavy cream with chilled coconut cream. Whip the coconut cream similarly until soft peaks form.
- Date caramel can be homemade by blending soaked dates with a bit of water or almond milk until smooth.
- Use firm but ripe bananas to ensure the slices hold their shape well in the pie.
- This pie is best served chilled and consumed within 2 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
