My housemate challenged me to make a healthy banoffee pie. A task that sounds easy, because like carrot cake, banana bread and apple tart, banoffee pie sounds like it should be healthy. It contains fruit right? Lets not mention to the cream, sugar, caramel, biscuits….
I also wanted it to be gluten and nut free so that everyone in our house could eat it.
It took a lot of thinking and a bit of improvisation but I am pleased with the end result. It is creamy, sweet and indulgent and would happily take pride of place at the end of Sunday dinner, without being too naughty.
- 150 g coconut flour and buckwheat flour mix
- 60 g date syrup
- Splash almond milk
- 2 1/2 large bananas the remaining half is used in the sauce
- 225 g quark
- 50 g yogurt
- 1/2 banana
- 1 tbsp coconut sugar
- 2 tsp date syrup
Mix the base ingredients to make a dough. Then fill a lined pastry tin until the whole bottom is covered with a slight lip up the side.
Slice all 3 bananas into thin disk shapes. Put one half to one side for the sauce and another half to the side to mash. Cover the whole of the base mixture with the disks. (save 3 disks to decorate).
Add the date syrup, sauce banana, coconut sugar and half a cup of water into a pan and bring it to a simmer. Keep stirring until a caramel forms.
Pour the caramel over the banana layer.
Mash the remaining the banana.
Mix the quark and yogurt and then mix into the remaining mashed banana. Add a little sweetener, coconut sugar or date syrup to taste if you wish (though I find the banana makes it sweet).
Spread this mixture over the caramel layer .
Place the tin into a refrigerator and leave to set for a few hours