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?
12 small slices
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.
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
* 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.
Nutrition Information(click to expand)
Congrats again, Sarah!
To those of you celebrating this weekend, I wish you a lovely Easter! Spring is officially in the air. ahhhh.
Yum-ME! I made this for a dinner party the other night with two other couples. One couple who eat and love vegan, the other total meat eaters. Let me tell you everyone loved this. Even the meat eater man who didn’t have so much love for my quinoa/kale salad told me three times how much he liked this. I will be making this again for sure.
Can anyone tell me what I could use instead oats? I have wheat intolerance. Thank you
What a perfect birthday treat! Definitely going to give this one a go this weekend! The perfect blend of healthy and nutritious ingredients to make a very tasty favourite!
This pie is amazing! I tried Banoffe pie for the first time recently, and it was a good concept but just too sweet. This version blew my mind!
Last night i tried this it came really so yummy and tasty….
Wow it was looking so yummy.Thanks for sharing this yummy pie….
Hi, I don’t have dates, can I use raisins instead? Thank you.
I can’t eat almonds, do you think I can change the almond butter for tahini? Or maybe I could make a butter with a different nut that is not almond or peanut?
This was well-received by my non-vegan friends! However, the tart base was particularly fragile, despite following the recipe strictly. Anyone with tips on how to keep it together?
I made this at the weekend and it was a huge success! couple of small things… I made it in a 8 inch pie tin and think a tin a wee bit bigger would have been good, and I added vanilla and a tiny bit of stevia to the coconut cream, but really it didn’t need the addition afterall. This pie is very filling, you only need a small slice to satisfy a sweet tooth. I would for sure serve this to any “non-vegan” friends and love that about any recipe I’ve tried from Oh She Glows :) Thank you so much Angela!!!
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!
Glad you liked it, Patricia! :)
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!
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. :)
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.
I’m so glad to hear it worked out, Jodi!
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 !
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!
Why do people rate recipes without trying them?
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:)
I am so happy to hear the recipe is such a hit, Paulina!! :)
Just made this & was delighted with the result. Very easy & yummo. xox
I’m happy to hear you enjoyed it, Jeanette!
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! :)
So glad you enjoyed it, Maja!
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
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!
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
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.
Absolutely delicious, subtle flavors blend. My daughter’s favorite dessert!
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.
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!
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.
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
Aww that’s so sweet your husband made this for you Emilie! So glad it was enjoyed. :) Happy belated Mother’s Day
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?
Hi Nele, You are too funny! :) You can use roughly the same almond of oat meal and almond meal.
Made this and loved it! Definitely feel that the flavor was better the 2nd or 3rd day.
Thanks Emilie, so glad you enjoyed it!
I have made this recipe at least 5 – 10 times a year since seeing it 5 years ago. I try other tarts and pies as well, but I always find myself coming back to this one. It’s light, but rich. Sugar free, but sweet. My vegan, and non – vegan friends and family both love it; and now its a staple dessert at Thanksgiving.
Hi Angela, I love your website.
Do you recommend using salted or unsalted almond butter, raw or roasted?
Thank you for the love Jackie! :)
You can use any kind of almond butter you prefer…I find all of them work. I tend to go for unsalted roasted almond butter most often because I find the roasted flavours goes well with the baked crust, but raw will work just fine too!
Help! I’v e made this lovely tart several times (although I sub fresh berries for the bananas) and today, I’ve encountered a problem – my coconut milk froze solid in the freezer and it’s an ice block. I was able to separate the frozen liquid from the frozen cream with a knife but I can’t whip it as the cream is still a block. Any ideas?? Thanks!
Same thing has just happened to me…Help!
Amazing!! Made it exactly as described and it was heaven.
Absolutely delicious! Tried this today and it’s sooo good!
Made this with biscuit crumbs of dark rye flour, oats, coconut sugar and oil.
We loved this banoffee pie. It seems decadent eating it but healthy! We think we like coconut cream better than regular cream now!
Is it possible to use shop bought ground almonds instead of chopping your own? Or would the texture be wrong? Thank you x
The caramel was surprisingly easy and surprisingly delicious!