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Banoffee Pie



  • 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


  1. 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.
  2. 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).
  3. 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.
  4. Pour the caramel over the banana layer.
  5. Mash the remaining the banana.
  6. 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).
  7. Spread this mixture over the caramel layer .
  8. Place the tin into a refrigerator and leave to set for a few hours