Banoffee Pie from My New Roots

by Angela (Oh She Glows) on April 4, 2015

banoffeepievegan (12 of 15)

I’m preparing to host my very first Easter dinner tomorrow – a totally plant-based menu with all the fixins! Go big or go home, I say. Usually we go to my in-laws for Easter, but this year my sister-in-law had to stay close to home for an event so we offered to host. I’m making a ridiculous amount of food including many recipes from my next cookbook. So pumped. I just need to scrounge together enough chairs and pray that we all fit at our table! Ok, that is definitely not happening…but what would a big family get together be without a kids table?!

Cooking has been more fun than usual these days because I have an audience now – a 6 1/2 month old baby who loves to watch her mama in the kitchen! Adriana is very curious as to what I’m doing in there all the time and she smiles at me from the table and even laughs at all the right moments, such as when I bust out Twinkle Twinkle Little Star complete with a made up dance routine. I’m now a cook/entertainer all at once. What an ego boost, let me tell you. Did I mention I burned two desserts last weekend? I can’t imagine why…


This pie, however, came together without a hitch. Sa-weet. If you’re like me, you might even find you have all the ingredients on hand which makes me want to cry happy tears because I didn’t need one more grocery trip on a holiday weekend. Or should I say Eric doesn’t need one more grocery trip on a holiday weekend…bahaha. I don’t know about you, but when I realize that I have all the ingredients for a recipe I’m like that Ikea commercial, only instead of running to the car I’m running to my kitchen… START THE OVEN, START THE OVEN!

I’m not weird, not weird at all.


Last year I had the opportunity to preview Sarah Britton’s debut cookbook, My New Roots: Inspired Plant-Based Recipes for Every Season, based on her beautiful whole foods recipe blog. I’ve long admired Sarah’s unbridled enthusiasm for plant-based food; in fact, I don’t know if I’ve ever come across someone who is so passionate about vegetables, not to mention, knowledgeable about how they impact our health.

This cookbook is gorgeous with beautiful food photography and interior design (I’m a bit of a cookbook nerd these days, often gushing over paper stock of all things). There are 100 creative vegetarian recipes with many vegan options. Some of the ingredients are a bit uncommon or difficult to find, but I expect if you have a solid farmer’s market and health food store handy you’ll be able to find many of the ingredients in the right season. Just in case you aren’t sure which ingredients are in season, the cookbook is conveniently divided into 5 sections by season (spring, early summer, late summer, autumn, and winter). I love that summer is divided into two seasons; it totally makes sense because there’s so much coming into season over the summer months. One thing’s for sure, Sarah’s recipes will help you bust out of a cooking rut and get adventurous in the kitchen.

Here is a sample of recipes from My New Roots:

  • Buckwheat Crepes with Creamy Purple String Bean Slaw
  • Roasted Red Pepper Walnut Dip
  • Shaved Turnip and Radish Salad with Poppyseed Dressing
  • Oyster Mushroom Bisque
  • Apricot Rhubarb Clafoutis
  • Caramelized Fennel on Herbed Polenta
  • Roasted Cauliflower with Lebanese Lentils and Kaniwa
  • Trippy Tie-Dye Soup
  • Butternut Stacks with Kale Pesto, Kasha, and Butter Beans


Today, I’m excited to share this dreamy Banoffee Pie recipe from her new cookbook. I’ll be serving it tomorrow along with a few other desserts. I hope you enjoy it as much as I did (yes, I had to eat a slice before serving it tomorrow…don’t judge). I’m predicting it won’t last long because who on earth can resist the combo of coconut whipped cream, banana, oats, and date caramel? Anyone?


4.9 from 45 reviews

Banoffee Pie

Vegan, gluten-free, refined sugar-free, soy-free


This Banoffee Pie is decadent while still feeling super light and healthy. The almond-oat crust is layered with sticky date caramel, sweet banana coins, luxurious whipped coconut cream, and shaved dark chocolate, for a pie that's sure to impress. This recipe is adapted from My New Roots: Inspired Plant-Based Recipes for Every Season. Copyright © 2015 by Sarah Britton. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

12 small slices
Prep time
Cook time


For the crust:
  • 1/2 cup (78 g) raw almonds
  • 2 cups (200 g) gluten-free rolled oats
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/4 cup (60 mL) virgin coconut oil, melted
  • 2 tablespoons (30 mL) pure maple syrup
  • 1 1/2 tablespoons (23 mL) water, or as needed
For the Raw Caramel Toffee:
  • 1 1/2 cups (340 g) pitted Medjool dates
  • 3 tablespoons (45 mL) smooth almond butter
  • 1 teaspoon (5 mL) fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • 1 vanilla bean, seeded, or 1/2 teaspoon vanilla bean powder (optional)
For the filling:
  • 2 (14-ounce/398 mL) cans full-fat coconut milk, chilled overnight*
  • Raw Caramel Toffee (from above)
  • 3 large (600 g) ripe bananas, sliced into thick “coins”
  • 2 squares (6 g) dark chocolate, shaved


  1. Place 2 cans of full-fat coconut milk in the fridge overnight (or for at least 12 hours) to allow the coconut cream to solidify.
  2. For the crust: Preheat the oven to 375°F (190°C). Grab an 8- to 10-inch tart pan (I use a 9-inch) and lightly grease the base and sides with coconut oil. Cut a circle of parchment paper to fit on the bottom and place it inside. This will prevent the crust from sticking.
  3. Add the almonds into a food processor and process until they are the texture of coarse sand. Now add in the oats, cinnamon, and salt and process again until the coarse, sandy texture returns. Add the melted oil, maple syrup, and water, then process until the mixture comes together and no dry flour remains. The dough should stick together when pressed between your fingers; if it's still too dry, try adding another teaspoon or two of water and processing again.
  4. Crumble the dough all over the base of the tart pan in an even layer. Starting at the center, press the dough flat into the pan with your fingers and work your way outward and up the sides. If the dough starts to stick to your hands, lightly wet your fingers every now and then. With a fork, poke the base of the tart about 15 times to allow the air to escape while baking.
  5. Bake the tart, uncovered, 12 to 14 minutes until lightly golden. Remove from the oven and place the tart pan on a cooling rack for about 15 minutes. If the crust puffed up during baking, you can poke it a few more times with a fork to let the air escape. The crust will firm as it cools.
  6. Meanwhile, make the Raw Caramel Toffee: Add the pitted dates into a bowl and pour boiling water over top. Let sit for 5 to 10 minutes, or longer if your dates are firm. Drain the dates and add them to the food processor along with the almond butter, lemon juice, salt, and vanilla bean seeds (if using). Process until smooth, stopping to scrape the bowl as needed.
  7. Open the chilled cans of coconut milk and carefully scoop off the white cream from the top of the can, discarding the water. Add the coconut cream into a medium bowl. With electric beaters, beat the cream until smooth and fluffy.
  8. When the crust has cooled, gently spread all of the caramel toffee onto the base of the crust—using the back of a lightly wet spoon—until the base is covered. Slice all of the bananas. Place half of the banana slices on top of the caramel, pressing down lightly to adhere.
  9. Spread all of the whipped coconut cream on top of the banana slices in an even layer. Now place the remaining banana slices on top of the pie in a circular pattern, overlapping and stacking them to create height. Garnish with shaved chocolate (I like to shave it with a vegetable peeler) and serve immediately. Leftovers will keep in the fridge in a sealed container for up to 3 to 5 days. I don't recommend freezing this pie, as the banana slices get mushy after thawing.

Nutrition Information

Serving Size 1 of 12 slices | Calories 430 calories | Total Fat 26 grams
Saturated Fat 17 grams | Sodium 95 milligrams | Total Carbohydrates 51 grams
Fiber 6 grams | Sugar 28 grams | Protein 6 grams
* Nutrition data is approximate and is for informational purposes only.


* To save time, you can swap the homemade coconut whipped cream for store-bought coconut whipped cream (such as So Delicious Coco Whip). Be sure to let it thaw before use.

The raw caramel works best with soft, fresh dates.


Congrats again, Sarah!

To those of you celebrating this weekend, I wish you a lovely Easter! Spring is officially in the air. ahhhh.

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 28 comments… read them below or add one }

Page 5 of 5«12345
Patricia March 12, 2016 at 3:51 am
Recipe Rating:

Thank you so much for this recipe, I made it yesterday (and didn’t even need to go to the store, just like you said :)) and it is AMAZING! New favorite!


Angela Liddon March 17, 2016 at 4:47 pm

Glad you liked it, Patricia! :)


Stephanie March 20, 2016 at 8:20 am
Recipe Rating:

This pie is my new favorite indulgence, and I love having something wonderful but healthy that I feel is tasty enough to serve to guests! I have been gluten and dairy free for about 7 months now. Something about my gut changed after an illness last year, and after too many tests to count, my doctor suggested removing those allergens from my diet. It has made all the difference for me. Thank you so much for sharing this recipe. I love to cook (and to eat!), and I am really looking forward to trying more of the recipes on this site. So many of the GF/DF recipes I have tried have been dry, mealy and lacking any rich flavor. Thank you for producing recipes that are the opposite of that!


Angela Liddon March 22, 2016 at 10:34 am

So happy to hear you’re feeling better, Stephanie! New diets are tough, but it so helps when you find dishes that leave you feeling satisfied–I’m really glad my recipes have helped with that. :)


Jodi March 21, 2016 at 8:41 am
Recipe Rating:

Just made this for work last week and it was a total hit! I started making the crust during Snowzilla when I realized that although I had dates, I did not have enough for date carmel! The crust survived in the freezer until I scrounged up more dates (and got back from vacation) and was finally able to put this delicious pie together! At that point the crust had dried out a bit but it was still great mixed up with caramel and coconut whipped cream.


Angela Liddon March 22, 2016 at 10:21 am

I’m so glad to hear it worked out, Jodi!


Maxine March 30, 2016 at 4:47 pm
Recipe Rating:

I have had my eye on this for a while but needed the right occasion ( and time) to make this. it was worth the wait! so delicious everyone went back for seconds. the dairy eaters, the gluten eaters and even the ones who didn’t like coconut!
it wasn’t a quick recipe, but it was delicious and worth it !


Angela Liddon March 30, 2016 at 6:37 pm

Hey Maxine, I’m so happy to hear the pie was such a hit!! That’s awesome. Thanks for taking the time to let me know!


Marlyn March 31, 2016 at 12:58 pm

Why do people rate recipes without trying them?


Paulina June 7, 2016 at 1:36 pm

Good Lord!

i have made it as per instructions and i have to say it’s absolutely delicious! especially that don’t make desserts at all, this one was fairly easy. Thank you:)


Angela Liddon June 7, 2016 at 2:51 pm

I am so happy to hear the recipe is such a hit, Paulina!! :)


Jeanette Dickson August 20, 2016 at 7:52 am
Recipe Rating:

Just made this & was delighted with the result. Very easy & yummo. xox


Angela Liddon August 23, 2016 at 2:26 pm

I’m happy to hear you enjoyed it, Jeanette!


Maja August 22, 2016 at 12:50 pm
Recipe Rating:

I’ve just finished making this dreamy banoffee pie… Just… Awesome! I first saw it in Sarah’s book and decided I had to make it, but then discovered that whipping the coconut cream is a far better idea than just spreading the stuff as it is. Thanks for the idea! :)


Angela Liddon August 23, 2016 at 2:05 pm

So glad you enjoyed it, Maja!


Violet December 4, 2016 at 1:02 pm

Hi there. I was considering freezing this…I know you say the bananas go mushy but what if I left the top bananas off it and froze it. Would the other ingredients be ok? Then I can add bananas when I thaw :)

Beautiful looking recipe btw…So want to try but I want to be able to do it a week or so in advance x


Skye January 24, 2017 at 4:14 am
Recipe Rating:



Tara March 19, 2017 at 10:20 pm
Recipe Rating:

Just made this for my husband’s birthday and it turned out beautifully! My 5 year old son loved it too. Thanks for the recipe!


Kali April 13, 2017 at 7:18 pm
Recipe Rating:

Thank you, thank you, thank you for this recipe!
Being gluten intolerant and vegan I had pretty much given up on good dessert.
This pie is delicious and as you eat it, you feel it is also good for you.
And this kind of crust opens to a lot of possibilities.
I have also tried the chocolate coconut tart and it was really good as well


Morgan June 27, 2017 at 11:53 am
Recipe Rating:

I have this recipe already assembled and chilling in my refrigerator for dessert tonight. I’m sure it will be wonderful as all the ingredients were delicious individually (of course I tested them along the way). I will add an update once consumed. One thing I ran into was getting the coconut cream to firm up properly. I added a couple teaspoons of arrowroot powder and whipped it with an electric mixer and this seemed to help it hold it’s shape a bit better, even as it sat at room temperature. I figured someone might find this tip helpful.


Christine August 21, 2017 at 1:28 pm
Recipe Rating:

Absolutely delicious, subtle flavors blend. My daughter’s favorite dessert!


Carolyn November 26, 2017 at 2:30 pm
Recipe Rating:

Delicious! I was concerned that the pie wouldn’t be sweet enough because the coconut cream was unsweetened, so I drizzled some maple syrup on top of the cream. When I served the pie the day the following day, all the sweetness from the date caramel and bananas permeated through the cream. It was almost too sweet with the maple syrup I added.


Angela (Oh She Glows) November 28, 2017 at 8:07 am

Hey Carolyn, I remember worrying that it wouldn’t be sweet enough too, but was pleasantly surprised when I served it! Thanks for mentioning this as I’m sure others will benefit from the advice. Thanks so much for trying it out!


Heidi April 1, 2018 at 7:42 pm

I made this for a dinner party tonight. It was lovely. So light. No stodgy. Thus wiĺl be a firm favourite. So easy to make too.


Emilie May 14, 2018 at 1:27 pm
Recipe Rating:

I know this is an old post but wanted to comment here and say that my husband made this for me for mother’s day and I was pleasantly surprised. I personally feel like it tasted the best the next day-but that date caramel is so good and I wouldn’t hesitate to make this again


Angela (Oh She Glows) May 15, 2018 at 6:45 am

Aww that’s so sweet your husband made this for you Emilie! So glad it was enjoyed. :) Happy belated Mother’s Day


Nele Vandeviane June 14, 2018 at 4:02 am

I want to make this pie for the birthday of my son and daughter (2 and 6). I’m from Belgium :-) So if I say something stupid you may skip it :-D
I have a question:
I will use oatmeal and almondmeal. How much do I have to use then?


Angela (Oh She Glows) June 21, 2018 at 1:37 pm

Hi Nele, You are too funny! :) You can use roughly the same almond of oat meal and almond meal.


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