Banoffee Slice

One of my favourite desserts is banoffee pie, purely because it combines banana and caramel, two things made for each other. Here this favourite gets a healthier makeover, doing away with the piles of whipped cream and buttery pastry. Whats good: oats and nuts have replaced the traditional butter pastry here to provide more fibre and some healthier (monounsaturated) fats. Tahini is a good source of calcium as well as protein. This recipe can’t be described as sugar free as it uses quite a few dates which contain lots of natural sugars (equivalent to 3-4 tsp per date so this recipe is definitely still a treat food!) however unlike white sugar they also provide a good source of fibre and potassium. ¬†Proper dark chocolate (>70% cocoa) is actually good for you as it is high in a plant chemical called polyphenols which can help reduce the risk of heart disease as well as antioxidants which protect our bodies from daily damage.

Banoffee Slice
Prep time
Total time
Recipe type: Dessert
Serves: 16 small slices
  • Base:
  • 1⅓ cups oats
  • ½ cup nuts/seeds
  • 2 tbsp coconut
  • 2 tbsp honey/maple syrup or molasses
  • 1 heaped tbsp tahini
  • pinch cinnamon
  • 1-2 tbsp milk of choice (i used soy) to moisten.
  • Banana Caramel
  • 1 banana
  • 3 tbsp tahini
  • 9 fresh medjool dates, pitted
  • pinch salt (optional)
  • 1 tsp chia seed or psyllium husk (helps to thicken)
  • Extra:
  • 1 banana, sliced
  • 50g dark chocolate, melted
  • 1 tsp vanilla paste
  1. For the base: place oats and nuts/seeds and coconut in a food processor and blend until flour like. Add honey/maple, tahini, cinnamon, vanilla and blend again until it starts to come together. Add the milk if needed to get it to start sticking together (should not be too wet, more like a dough).
  2. Press this into the base of a tray lined with baking paper, keeping it nice and even, compressing it hard. Place in the fridge or freezer while you do the next step.
  3. For the filling: place all ingredients into the bowl of a food processor and blend until smooth. Spread evenly over your base. place in the fridge until cold.
  4. Place sliced bananas over your caramel layer and drizzle with melted chocolate. Allow chocolate to set then cut into squares. Enjoy.


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