We are super excited to team up with Dole NZ in celebration of International Banana Day and share with you this delicious Baked Banoffee Slice! 🍌😋
If you love the banana caramel combo and traditional Banoffee Pie is one of your faves, then you have got to give this slice a go! It is gluten-free, dairy-free and the perfect treat to enjoy shared with friends and family.
The yellow superfood fruit is certainly one to be celebrated because not only do they taste delicious, but the humble banana is also…
High in potassium, which is an essential mineral that plays an important role in the maintenance of healthy blood pressure, regulating blood sugar levels, and improving and maintaining bone health, along with many other roles in the body.
A super convenient snack that you can eat on the go or slice it half and spread with peanut butter!
A great natural sweetener for baking and raw treats
The perfect addition to smoothies to add healthy carbs and natural sweetness. If you freeze the banana beforehand it gives your smoothie the perfect creamy, cold consistency.
Dole strives to sustainably produce their products and work with the Rainforest Alliance to help conserve the natural resources on its banana farms and promote the well-being of workers and local communities in South America and the Philippines. Dole Ecuador bananas and Bobby Bananas are Rainforest Alliance certified.
For this slice to be completely dairy free, skip the chocolate.
The baking tray I used measured 22.5 x 22.5cm.
Don’t be alarmed if the coconut milk doesn’t look as though it is reducing down. Once it bakes in the oven and cools, it will thicken and firm up.
Allow the slice to fully cool down to fridge temperature before slicing.
Store the slice in the fridge or freezer.
Thanks Dole NZ for partnering with us on this post and video. We only partner with brands that we LOVE and are excited to share with our amazing community 😊
Baked Banoffee Slice
300ml coconut milk (full fat, organic)
1/4 cup pure maple syrup (or any other sweetener of your choice e.g. honey, rice malt syrup, coconut nectar etc)
1 cup nuts and seeds (I used a mix of almonds, walnuts, cashews, sunflower and pumpkin seeds)
1/2 cup desiccated coconut
Pinch of sea salt
1/4 cup dates
1/2 tsp vanilla
1/4 cup 100% peanut butter (or use any nut butter e.g. almond butter)
2 Tbsp coconut oil
2 Dole bananas, sliced
1/2 cup dark chocolate chips (optional)
Heat the coconut milk on medium heat until it boils. Reduce to a simmer and whisk in the maple syrup. Leave to simmer for about 20 minutes until it reduces down.
Preheat the oven to 180 degrees Celsius.
In a blender or food processor, blend the nuts, seeds, coconut and salt. Add the dates, vanilla, peanut butter and coconut oil and pulse to combine.
Press the base into a lined baking tray. Bake for 10 minutes.
Layer the cooked base with sliced banana, chocolate chips and then cover with the coconut caramel.
Bake again for 30 minutes.
Leave to cool on the bench top then place in the fridge to cool down completely before slicing.
Makes approx 16 pieces
If you make this recipe then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing this community 😊💛
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