While living in Ireland for almost 5 years, I learned a bit about desserts made with toffee. Toffee, in British terms, is a bit different than the hard stuff we envision here in the US. In the UK and Ireland, toffee is more of an ooey-gooey caramel made from carmelizing sweetened condensed milk. It often then gets baked into bread pudding (Sticky Toffee Pudding), layered on tea biscuits (like Toffee Pops), or used in Banoffee Pie.
Banoffee = Bananas + Toffee
Banoffee Pie is definitely a close relative of Banana Cream Pie, but the toffee really takes it to another indulgent level! Traditionally, the crust is made of digestive biscuits (similar to our graham crackers), topped by a layer of toffee, which is topped by sliced bananas, and then topped off with fresh whipped cream.
In our take on the recipe, I have opted to make a grain-free crust, dairy-free fillings, and to use healthier ingredients where possible. The end result isn’t perfectly Irish, no. But it is Vegan, almost Paleo (beware: the coconut condensed milk has cane sugar in it), and still very, very good!
Happy St. Paddy’s Day to my friends and readers around the world, but especially those near and dear to my heart in County Cork!
Healthy Irish Banoffee Pie
(Vegan, Grain-free, Dairy-free)
For the Crust:
- 1 1/2 cups Blanched Almond Flour (buy it here)
- 1/4 tsp Unrefined Sea Salt (buy it here)
- 1/2 tsp Natural Baking Soda (buy it here)
- 1/4 cup Unrefined Coconut Oil (buy it here) or fat of choice
- 2 Tbsp Raw Honey (or Maple Syrup for Vegan option)
For the Filling:
- Sweetened Condensed Coconut Milk (I got this one from Sprouts Farmers Market)
- 2 Organic Bananas, sliced
- Can of Coconut Cream (buy it here), must be refrigerated at least 6-8 hrs to properly whip!
- Organic Coconut Sugar or granular sweetener of choice, to taste
- Place the can of condensed milk into a pot of boiling water and simmer for 3 hours. DO NOT open or empty the can. You want to cook the milk right inside of it. Make sure that water covers the can throughout, adding water to the pot as needed. This caramelized milk will become your “toffee.”
- Meanwhile, assemble your crust by mixing the wet ingredients (sweetener and oil) together in a bowl, and then adding in the flour, baking soda, and salt. Massage the ingredients together with your fingers.
- Push the mixture into a 9 inch pie pan to form your crust, and then bake it at 350 F for 7-8 minutes. Set aside until the toffee is ready.
- After your condensed milk has finished boiling, remove it from the heat and let it cool for 15-20 minutes before opening the can.
- Open the can and pour the “toffee” into your pie crust. Refrigerate this for 3+ hours to set. (Note: If you have made traditional banoffee before, you will probably be concerned with how thin this toffee is. Don’t be. Yes, the end result will be wonderfully gooey, but the toffee does thicken quite a bit in the fridge.)
- Before serving, slice the bananas and layer them on top of the toffee.
- To make whipped coconut cream: Scoop the chilled (6+ hours in the fridge) coconut cream into a mixer bowl, leaving behind the separated liquid in the can. Add coconut sugar or granular sweetener of choice to taste, and whip until light and airy.
- Layer the cream over the sliced bananas, and top with grated chocolate appropriate to your dietary preferences, if desired. You can enjoy it right away, or cover, refrigerate, and snack off of it over the next few days!