I'm all about baking for people no matter the occasion, so my Mom always knows she's getting something sweet on Mother's Day! Luckily she has a sweet tooth and never seems to mind devouring my vegan creations. This year I went less traditional and wanted to try something kinda trendy. I have literally never even had a banoffee pie in real life, nor had I ever heard of it or knew what it was until sometime last year. They were popping up all over my insta feed like smoothie bowls were going out of style. Unfortunately that never happened and I continue to be tagged in about 10 smoothie bowls a day (why?), but since then the word banoffee found its way deep into my consciousness and I've been waiting for the right time to break out my version.
This pie has a crisp and sugary oat flour crust, a sticky creamy toffee filling, lotsa bananas, and coconut cream to top it all off. It's highly addictive... and the perfect dessert for Mom this weekend!
** 8 servings
2 C rolled oats (not quick cooking)
1 C walnuts
1/2 C packed brown sugar
1/2 tsp sea salt
1/2 C cold & cubed vegan butter
1 can full-fat coconut milk
1 C packed brown sugar
1 tbsp tapioca flour
1/4 tsp sea salt
4 ripe bananas, sliced
1 tsp lemon juice
1 tub So Delicious Coco Whip Topping, thawed in the fridge from frozen
2 tbsp roughly chopped dark chocolate
NOTE: I was having trouble with whipping coconut cream! Something weird is going on with the product and I've never had trouble in the past. I normally use Thai Kitchen full-fat coconut milk. I tried many cans of that plus a couple of other brands and they were all curdling and separating while whipping?! In the past I've used Blue Monkey coconut cream which worked but I can no longer find this product! Here's my original recipe if you want to try it with a reliable brand of coconut cream or milk. Everyone tells me the Trader Joe's coconut cream is perfection. Well, we don't have TJ's in Canada, dammit! I guess I need to make a big haul south of the border soon.
Pre-heat oven to 350F
Run the oats through a food processor until it's a fine meal like flour. Then add in walnuts, brown sugar, and sea salt. Run the machine again and through the feeding tube add the cubes of cold butter a couple at a time. Once mixed you should be able to pinch it together and it will hold.
Dump the crust into a 9" fluted pie pan with a removable bottom. Shake it to disperse it around the pan somewhat evenly, then begin pressing the crust in an even layer with your hands into the pan bottom and up the sides. Once it's well pressed into the pan, place it in the freezer for 15 minutes to get it cold before baking it. Before placing it in the oven prick holes into the surface of the crust with the prongs of a fork.
Bake for 20 minutes or until the whole crust is a deeper golden color and the edges are just pulling away from the pan slightly. Place onto a wire rack to cool while still in the pan.
While the crust is cooling make the toffee filling by whisking all the ingredients together in a saucepan over medium heat. Whisk constantly for about 13 to 15 minutes until thicker and sticking to the sides of the pot. Turn off the heat and set aside while you toss the sliced bananas with lemon juice in a bowl. Then carefully remove the crust from the fluted pie pan onto a large plate or platter. Layer the bananas evenly in the crust and pour all the toffee over the top. Refrigerate this overnight.
Add whipped topping only after the pie has set overnight. Spread a thick layer of coconut whip on top of the pie and leave a bit of a gap between the whip and the crust so you can see some toffee. Garnish with the roughly chopped chocolate. You could also slice another banana just before serving and place slices around the edge of the whipped cream.