Vegan Banoffee Pie

The Banoffee Pie is by far one of the most fattening cakes on earth: its a banana-based pie, condensed milk and whipped cream. Not to mention all the butter and sugar in the crust!
We like to indulge our sweet tooth at Menos Mas, but this recipe is far too heavy for us, so we decide to revisit our way.

Our version  is completely Vegan. By the nature of the ingredients used to make the crust ;  nuts and dates, it is gluten free.

The whipped cream was made from coconut cream, its so fluffly and delicious and just enough sweetness. Lucie has previously made it just to have as a dip for fresh fruits . A perfect a light summer dessert.

Everything about our recipe is pretty easy and fast to make. Then we arrive at the condensed milk. While we are super happy that we were able to make a vegan version using almond milk and coconut palm sugar, it was the most time consuming part of the process. Patiences is required as this nomally takes about 2-2 hours and 20 minutes.  So grab a book, clean the house or watch a movie.

Ours cooked for a bit longer so it became more like caramel in consistency and flavor. Not the worse mistake :)

We were able to use our creativity and make a completely different banoffee than basic version. One with a positive nutrional content.  That, however does not stop it from being a dessert. We love to entertain. While friends were visiting from Thailand we made this with some afternoon tea and a whole lot of catching up! Life’s short, indulge just do it the Menos Mas way; good ingredient and healthier alternatives! 


Vegan Bannofee Pie

Ingredients:

  • 3 bananas
  • 1 Crust
  • 20 cl of Almond Milk Condensed Milk
  • Coconut Whipped Cream (recipe here)

For the Crust:

  • 1 cup dates
  • 250 g Almond Flour

If the dates are hard warm water soak a few minutes in.In a food processor or blender, add the dates and almond flour, grind well until a compact dough. Sprinkle your pan  with a little almond powder or grease coconut oil to prevent the dough from sticking to your pan. .Roll out the dough into your cake/pie tin Watch out !  it sticks to your fingers ! (small Tip, grease your fingers to roll out, makes it much easier and less sticky)

Cover and place in freezer for 30 minutes to harden it.

For the Condensed Milk (caramel):

  • 1 ½ cups of almond milk
  • 1/2 of coconut sugar (or unrefined brown sugar)

In a saucepan, pour the almond milk and sugar . Over medium to low heat stir until sugar is completely dissolved. DO NOT LET MIXTURE BOIL.

Once dissolved lower fire as low as possible. Periodically stir to check the consistency and thickening process. Let milk reduce  to about half the size. Naturally, because of coconut sugar it should be darker in color than that refined stuff. Pour into bowl or glass jar and cool (speed this up by placing in refrigerator)

 

Assembly:

Assembling the ingredients is the final step. Cut the bananas into small slices and place them on top of the pie crust. . Add your condensed milk and finally pour all your  whipped cream over it.  Sprinkle some cinammon and enjoy !

*We dont recommend freezing it because bananas will mush after thawing.