Banoffee Pie Bars | Gluten-Free, Paleo, Vegan, Low-Carb Option
- Mary Draper
- Feb 17
- 3 min read
“Banoffee” comes from banana + toffee. Two of the yummy layers that make up this delicious layered dessert.
Our version starts with an almond flour paleo shortbread base (with a low-carb/keto option), topped with a thick toffee/caramel layer (also with low-carb/keto option), banana slices, unsweetened coconut whip cream, and shaved chocolate.
Full video can be found here: https://youtu.be/asuYy_BdvHc
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INGREDIENTS
Crust
-1 1/2 cups almond flour
-1/2 teaspoon ground cinnamon
-1/4c sweetener (we used allulose, but you could also use coconut sugar or regular sugar here)
-6 tablespoons coconut oil, melted
Caramel Layer -1 1/4c dulce de leche/caramel/etc - you can buy it or follow steps below to make some
-1 can full fat coconut, doesn’t need to be chilled ahead
-1 cup sweetener of choice (this works great with coconut sugar, and also with allulose)
-2 tbsp water
-4 tsp vanilla
-1/4 tsp salt
Topping
-2 ripe bananas, sliced
-2 cans full fat coconut milk from, chilled overnight
-Chocolate bar of choice for shaving on top (if you don’t have a peeler or a microplane you can also melt your chocolate & drizzle it)
INSTRUCTIONS
Start by making your caramel so it has time to cool:
Caramel
-Add your sweetener of choice to a medium/large pot, add the water, then cook over low heat until the sugar has dissolved.
-Add the can of coconut milk, stir, and bring to a boil over medium heat (watch this part closely so it doesn't boil over). Cook for 15-20minutes. The longer you cook it here, the thicker your resulting caramel sauce will be. If you’re using allulose watch it carefully after 12-15 minute mark, as it likes to caramelize and will burn if you cook it too long. It’s much harder to overcook the coconut sugar version.
-Remove from heat and add vanilla and salt.
-Let cool until thickened
Crust
-Combine almond flour, sweetener and cinnamon, then add coconut oil, and mix until combined.
-Press into parchment lined 8x8 baking pan and bake at 350F for 10-12 minutes, until golden brown.
-Remove from oven and let cool.
Whipped Cream
-Open the chilled cans of coconut milk ad scoop the solid portion from the can leaving the liquid in the can (you can save it for smoothies or curries if you like)
-Whip the coconut cream until smooth and fluffy
-We made ours unsweetened since the caramel and bananas add a lot of sweetness, but you could add 1-2tbsp of your sweetener of choice, or some maple syrup to sweeten it a little.
Assembly
-Spread your caramel on the cooled crust
-Top with banana slices.
-Spread whipped cream layer.
-Then top with shaved chocolate. To shave chocolate you can use a microplane, or for bigger curl-like flakes you can use a potato peeler. If you have neither tool, feel free to melt some chocolate and simply drizzle it overtop.
-You CAN totally eat this right away, but it will be messy. It will cut/serve much nicer if you let it chill and set up for 2-4 hours (cutting in the video was after 2 hours)
-Enjoy!!
-Store leftovers in an airtight container in the fridge for up to 3 days, though it is best the day you make it as the crust will soften the more days it sits.
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