Award Winning Food, Drink & Travel Magazine
banofee-pie recipe by Rosanna Davidson
Share on facebook
Share on twitter
Share on whatsapp
Share on linkedin

Squidgy Banoffee Pie Recipe by Rosanna Davison

A healthier version of the traditional banoffee pie and free from gluten, dairy and refined sugar, but just as creamy, gooey and delicious. A definite people pleaser, it’s sure to be a hit with everybody at special celebrations. I love to make this pie for summer parties with family and friends, and there’s never anything left to bring home again.


For the Base:
– 80g of gluten-free rolled oats
– 150g pitted dates, soaked in hot water for 20 minutes to soften
– 145g raw unsalted almonds
– 1 tbsp coconut flour
– 2 tsp vanilla extract or powder
 1 tsp ground cinnamon

For the Carmel Layer:
150g pitted dates, soaked in hot water for 20 minutes to soften
2 tbsp raw unsalted almond butter
2 tbsp pure maple syrup
2 tsp vanilla extract or powder
1tsp fresh lemon juice
1 large or 2 small ripe bananas, sliced

For the Top Layer:
2 x 400ml tins of full-fat coconut milk, chilled overnight in the fridge
2 tsp vanilla extract or powder
pinch of raw cacao powder or unsweetened dark cocoa powder, to decorate


1. First make the base. Pour the oats in a food processor or blender and blend for up to 60 seconds, until a fine flour forms.
2. Place the oat flour and the remaining base ingredients in a food processor fitted with the regular S blade and blend until a sticky dough forms.You may want to create a coarse meal or to leave a bit more texture.
3. Press the dough into a 12cm silicone or springform tin, or into three small tins, as pictured, and place in the freezer to set for 20 minutes.
4. To make the middle caramel layer, drain the soaked dates and blend all the ingredients except the banana together in a blender or food processor until it becomes a smooth, thick caramel sauce. Use a little water to help it blend if necessary.
5. Smooth the caramel layer on top of the base, then layer the banana slices on top. (Save some bananas to decorate the very top of the pie.) Place the pie back in the freezer to set.
6. To make the top cream layer, carefully open up the chilled tins of coconut milk without shaking them.The cream should have separated from the liquid. Spoon out the cream and place it in a mixing bowl.
7. Add the vanilla and use a hand-held electric whisk or a fork to briskly whisk the cream until it’s frothy. Smooth the cream layer on top of the pie, ensuring it’s even.
8. Add the remaining banana slices and finish with a sprinkle of cacao powder to decorate.

– Serve chilled.The banoffee pie can be stored in the fridge in an airtight container for two or three days.


Squidgy Banoffee Pie Recipe by Rosanna Davidson

eat-yourself-fit-final-coverRosanna Davison is a model and nutritional therapist. She leapt to international prominence at the age of 19 when she was crowned Miss World 2003. In the years since earning that accolade, she has established herself as one of Ireland’s most recognisable media personalities. Her website,, has grown rapidly since its launch in March last year. Rosanna’s debut release, Eat Yourself Beautiful, was a No. 1 bestseller.

Following on from the success of Eat Yourself Beautiful, Rosanna Dis back to help you get fighting fit, fast! With over 100 powerful recipes that complement and enhance your fitness routine, a sample diet, exercise plans and tricks to keep you motivated, Eat Yourself Fit has everything you need to look and feel your very best.
Rosanna Davison Rosanna Davison Rosanna Davison

Recently Added