Banoffee Pie

Ingredients

• 300 gHunter Gatherer Gourmet Vanilla Baking Mix
• 2 tbsp ginger powder and 1 tsp cinnamon, if using the vanilla mix; otherwise leave plainGinger powder and cinnamon
• 40 g (½ cup)Desiccated coconut
• 150 gOil or melted butter
• 2–4 tbsp (30–60 ml)Maple syrup or sweetener of choice
• 1 canFull-fat coconut cream
• 120 ml (½ cup)Grade B maple syrup; honey is an alternative
• 1 tsp (5 ml)Vanilla
• 1 tbsp, optionalGhee or palm shortening
• A pinchSalt
• To tasteBanana
• To tasteChilled coconut cream or dairy cream
• To tasteChocolate, for grating

Instructions

1. 1

   Simmer the syrup

   Simmer the oil and 2–4 tbsp (30–60 ml) maple syrup together for 3–5 minutes.

2. 2

   Mix the base

   Stir in 40 g (½ cup) desiccated coconut and the 300 g baking mix. If using the vanilla mix, leave it plain or add 2 tbsp ginger powder and 1 tsp cinnamon.

3. 3

   Bake the base

   Press the mixture into a dish and bake for 20–25 minutes, until dark golden brown. Cool on a rack. The recipe does not specify an oven temperature.

4. 4

   Combine the caramel

   In a medium, heavy-based saucepan, combine the can of coconut cream, 120 ml (½ cup) maple syrup, 1 tsp vanilla, optional 1 tbsp ghee or palm shortening, and a pinch of salt. Bring to a gentle boil over medium heat.

5. 5

   Boil the caramel

   Let the mixture boil undisturbed for 30–60 minutes; allow up to an hour the first time. Cook until golden amber and, if using a thermometer, around 245–250 °F (118–121 °C).

6. 6

   Stir near the end

   Towards the end of cooking, stir often to stop the caramel catching on the bottom, while incorporating any lightly browned bits for a burnt-sugar flavour.

7. 7

   Judge the colour

   Cooking time varies with the pan’s width and thickness, the hob, heat and batch size, so use the caramel’s golden colour as your main guide.

8. 8

   Check the thermometer

   If using a candy thermometer, keep its tip off the pan bottom and ensure the caramel covers at least 4 inches (10 cm) of the tip before it reduces. Aim for a golden colour regardless of the reading.

9. 9

   Fill the base

   Let the caramel cool, then pour it into the base, which should also have cooled by then.

10. 10

    Add the banana

    Slice banana over the caramel.

11. 11

    Whip the cream

    Whip chilled coconut cream or dairy cream and pile it on top.

12. 12

    Finish with chocolate

    Grate chocolate over the pie and serve.

What is banoffee pie?

Banoffee pie is a British dessert built around the combination of banana and toffee, usually layered in a crumb or pastry base with cream. This version uses a coconut-and-baking-mix crust and makes its caramel from coconut cream and maple syrup.

Ginger: The base can be given a warm, spiced flavour with ginger and cinnamon, or left plain if you prefer the vanilla mix. A little salt in the caramel helps balance its sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 8g protein, 86g carbs, 57g fat.

Most of the carbohydrates and sugars come from the baking mix, maple syrup, banana and any sweetener in the cream; the oil, coconut cream and optional ghee contribute much of the fat. The baking mix and coconut cream also contribute some protein, though the amount depends on their brands. Serve a modest slice with fresh berries or other fruit for a less rich plate.

Choosing the base ingredients

Baking mix: The recipe calls for 300 g of a particular vanilla baking mix, so the result will depend on that product’s composition. If using its vanilla version, the optional ginger and cinnamon provide the spiced alternative described in the recipe.

Fat and syrup: Oil keeps the base dairy-free, while melted butter is another option. The recipe gives a range of 2–4 tbsp maple syrup, letting you adjust how readily the mixture binds.

Getting the caramel right

Steady heat: A medium, heavy-based saucepan helps the coconut cream and maple syrup heat more evenly. Keep the mixture at a gentle boil rather than turning the heat up to rush it.

Colour cue: The cooking window is broad, from 30 to 60 minutes, and depends on the pan and hob. Look for a golden-amber colour; a thermometer is optional, not a substitute for watching the caramel.

Pressing and baking the crust

Even base: Press the mixture firmly into the dish so the crust holds together when sliced. The recipe says to bake it for 20–25 minutes, until dark golden brown, but does not give an oven temperature.

Cooling: Let the base cool on a rack before adding the caramel. This gives it time to firm up and means the warm caramel is not poured onto a hot crust.

Layering for a neat slice

Caramel first: Cool the caramel before pouring it over the cooled base. Allowing it to settle before adding the banana helps keep the layers distinct.

Cream last: Slice the banana over the caramel, then add the whipped topping just before serving for the billowy finish. The recipe does not state a quantity for the banana, cream or chocolate, so use enough to cover the pie to your liking.

Serving the pie

This is a rich dessert, so small slices make a practical starting point. Serve it on its own, or pair it with fresh berries or unsweetened fruit to bring a bright contrast to the sweet caramel.

For a more defined cut, chill the assembled pie until the caramel is set, then slice with a sharp knife. Wipe the blade between cuts if you want cleaner layers.

Recipe notes & tips

• Use a heavy-based saucepan and keep the caramel at a gentle boil.
• Watch the caramel’s colour closely because the cooking time varies with the pan and hob.
• Keep the thermometer tip clear of the pan bottom if you use one.
• Cool both the crust and caramel before assembling the layers.
• Chill the cream thoroughly before whipping it.
• Check the baking mix and topping labels if you need the finished pie to be vegan.

Variations

• Spiced base: Add 2 tbsp ginger powder and 1 tsp cinnamon to the vanilla mix.
• Plain base: Leave the vanilla mix unspiced for a milder crust.
• Dairy topping: Use chilled dairy cream instead of coconut cream.
• Butter crust: Replace the oil with melted butter for a dairy-containing base.
• Honey caramel: Use honey instead of maple syrup in the caramel.
• Creamier caramel: Add the optional tablespoon of ghee or palm shortening.

Common mistakes to avoid

• Rushing the caramel: Keep it at a gentle boil and allow up to 60 minutes for the colour to develop.
• Relying only on the thermometer: Check for a golden-amber colour as well as the reading.
• Scorching the pan: Stir often towards the end of cooking and keep an eye on the base of the saucepan.
• Pouring on hot caramel: Let it cool first so the layers are easier to assemble.
• Adding cream too early: Whip and pile it on after the banana, close to serving time.
• Guessing the oven setting: The recipe omits the baking temperature, so check the original publisher’s instructions before baking.

How to store

Keep leftover pie covered in the fridge and eat it within 2–3 days. The banana and whipped topping are best fresh; the crust and caramel can be made ahead, then topped before serving. This pie is not well suited to reheating, so serve it chilled.

Frequently asked questions