Bake for 15 minutes, chill for 15 minutes and assemble! A quick dessert recipe for any special occasion is totally my go-to.
Yes, it sucks. We planned to have a great Passover dinner this year with good friends and family and then coronavirus happened and we have (thank God!) a shelter-in-place order.
Yet, I want to have a festive holiday celebration because A this is one of my favorite holidays (thanks to my mom’s legendary Matzo balls) and B I want to keep a normal as possible life routine 🤷♀️
So here is a quick banoffee pie that you can make with your kids and put on your holiday table (every holiday table 😇)
Crust: (for a taller cake I suggest using a 6-inch pan but you can use an 8-inch pie pan as well)
- 2 cups almond flour (I buy it in Costco, it’s most cost-effective and also Kosher for Passover if you’re keeping kosher)
- 2 yolks (pasture raises preferred but seriously, in times like this I’ll take anything)
- 3 Medjool dates pitted
- 1/4 cup walnuts
- Pinch of Himalayan pink salt
Filling: inspired by @sweetlaurel vegan caramel
- 1/4 cup creamy almond butter
- 1/4 cup maple syrup
- 1 tbsp coconut oil
- 1 tbsp water
- 2 Medjool dates pitted
- 2 large ripe bananas thinly sliced
- Chilled coconut cream can or 1/4 of heavy whipped cream
- 2 tbsp maple syrup
Making the crust: mix all crust ingredients in a food processor or a blender. Grease a 6 inch came pan and press into the bottom until you have an even crust as you can. Bake for 15 minutes on 325 F. Set aside and let cool before you assemble the pie (about 15-30 minutes)
Making the filling: mix all ingredients besides the sliced bananas in a blender. Spread over the cooled crust and assemble the sliced bananas on.
Making the cream: in a standing mixer beat on high speed the whipping cream or the chilled coconut cream. If you use coconut cream, make sure you are using only the first layer (the cream) that was separated from the liquid. After the mixture is thicker add in 2 tbsp maple syrup and continues to whip the cream until a white peak form. Spread over your pie and set in the fridge to cool. Decorate with sliced bananas, pecans or grated chocolate before serving.
Only creamy/smooth almond butter will work here. You can sub with different nut butter, but I can guarantee it will taste the same.
You can make a little bigger portion of the caramel filling and drizzle over the cream right before serving.
You can keep in the fridge up to 3 days, but frankly, you’ll have nothing to store once this amazing pie will hit the table 😋