This recipe for Banoffee pie is actually very healthy… so healthy in fact, that with a small change you could have it for breakfast.This post has been sponsored by Cascadian Farm and The Feedfeed – all opinions are my own. Thanks for supporting the brands that support my work.
All the ingredients in this banoffee pie are delicious and good for you. It all starts with a crunchy, layer of granola with almond butter and dates. Then, a creamy banana-caramel layer topped with fresh bananas and then finished with homemade coconut whipped cream. Sounds good right?
So here’s the thing, you could have this banoffee pie for breakfast if you swapped the coconut whipped cream with vegan yogurt. I mean the first layer is GRANOLA, delicious, organic and awesome granola from Cascadian Farm. And you know what? I got to experience the Cascadian Farm Home Farm firsthand a few weeks ago, with The Feedfeed team. In this trip, I had the opportunity to visit the original farm and learn about all of their GOOD FARMING PRACTICES.
The place is magical, and they take so much care of it. It is inspiring! It is located in the foothills of the North Cascades along the Skagit River, the locals call it The Magic Skagit.
Cascadian Farm is so committed to nature that they not only take care of their farm, they protect all the surrounding forests, rivers, streams, animals, and plants.
Now, if they are that committed to the surrounding area, can you imagine how committed they are to the Cascadian Farm harvest and products? That is why this three-layer banoffee pie tastes so good because it is made with natural, organic and good ingredients.
I am a true believer that food should be natural, organic and wholesome, as mother nature gives it to us, and is and will always be best in this form.
So here is the recipe for this
three-layer Banoffee pie.
It really has three layers… the coconut whipped cream is just a topping, don’t you think? Anyway, I hope you like this banoffee pie as much as I do. Don’t forget to take a picture after you make it and share it on Instagram with @piloncilloyvainilla so I can see it.
Three-layer Banoffee pie
- 2 ½ cups French Vanilla Almond Cascadian Farm Granola
- 2 tablespoons maple or agave syrup
- 2 dates pitted
- 2 tablespoons almond butter
- 1 tablespoon coconut oil melted
- 6 dates pitted and soaked in boiling water for 10 minutes. Save the liquid.
- 4 tablespoons almond butter
- 2 tablespoons water soaking liquid from the dates
- 1 teaspoon vanilla extract
- A good pinch of sea salt
- 2 ripe bananas
2 sliced bananas for the banana layer
Whipped coconut cream
- 1 can 15 ounces can full-fat coconut milk (cooled for over an hour or overnight in the fridge)
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- For the first layer put into a food processor the granola, the maple syrup, the dates and almond butter. Pulse until a chunky crumble forms. Place the mixture in a mixing bowl until ready to use.
- For the banana caramel. Soak the pitted dates for ten minutes in boiling water. Then put them in the food processor with two tablespoons of the soaking liquid. Add the coconut oil, the almond butter, the vanilla, the salt, and the bananas. Mix until smooth.
- In a large bowl scoop, the thick white top layer from the coconut milk can. Add the maple syrup and vanilla extract and whisk until thick. Put into the fridge until ready to use.
- Divide the first layer crumbles into six small glasses or jars, then do the same with the banana caramel, form the second layer. Then, slice the other two bananas and top the banana caramel with them. Finish each individual banoffee pie with a dollop of whipped coconut cream.