• Mealsbymiri

(ad) Banoffee Pies

Ahhh banoffee pies. Such a yummy flavour combo but also one of my least favourite desserts when done wrong if I'm being honest. I cannot stand it when they have too much whipped cream and not enough salt in the caramel as they so easily can become one dimensional and sickeningly sweet. These however, are absolutely done right and have the perfect balance between a crunchy buttery crust, perfectly salted caramel, sweet and flavourful banana and fluffy whipped cream. Now of course if you're a massive fan of whipped cream there is absolutely no one stopping you from going rogue with this recipe and adding as much as you want. No matter your preferred ratios, I hope you make these and tag me on Instagram @mealsbymiri if you give these a go!


Ingredients: Crust:

150g all purpose flour

50g almond flour

70g vegan butter

a good pinch of salt

30g brown sugar

20g maple syrup

Filling: 1 can Nature’s Charm Coconut Whipping Cream (refridgerated) 1tbsp powdered sugar a splash of vanilla extract, 2 bananas ½ jar Nature’s Charm coconut caramel sauce

To make the crust, mix all ingredients together in a bowl until well combined. Dump the whole mix into two tart pans approximately 14-15cm wide (or use one large tart pan if you don't have smaller ones) and press it out evenly with your hands. Poke a few small holes in the bottom with a fork and bake in a preheated oven at 180 degrees for 15 minutes (or a few minutes longer if you're making one large pie).

Remove the crust and let it cool completely before adding the filling. Pour the refrigerated can of whipping cream into a large bowl with the powdered sugar and vanilla extract. Whip until you have fairly stiff peaks forming. Slice bananas into 1cm segments and layer to cover the bottom of the tart shell as much as possible. Pour in caramel sauce until the bananas are just covered. Add whipping cream on top (as previously mentioned you can load it up with as much whipped cream as you want, but I would recommend a 1-2cm thick layer) and place the tarts in the fridge for at least 30 minutes to let the caramel sauce set. Decorate with some finely chopped dark chocolate, walnuts and bananas before serving. Enjoy!





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