Banoffee Tart Recipe

Mmmm, a Banoffee Tart Recipe, a gooiey toffee banana pie which makes the perfect sweet treat and comfort food!  Like all the recipes at it is gluten (grain) free and dairy free and without refined sugar.

Including mesquite powder together with the honey and yacon syrup makes for the perfect toffee flavour.

Makes a small pie approx 20 x 10 cms



100 grams Pecan Nuts

100 grams Almonds

200 grams Medjoul Dates (pits removed)


4 ripe Bananas

4 tablespoons Honey

2 tablespoons Yacon Syrup

4 tablespoons Mesquite Powder

8 Tablespoons (70 grams) Pecan Nuts (soaked for 2 hours)

180 grams Coconut Oil (melted)

Optional: 1 tablespoon Coconut water powder


Melt the coconut oil in the dehydrator or in a dish placed over a pan of boiling water.

Grind the pecans and almonds in a food processor with ‘S’ blade until fine. Add the pitted dates and continue processing until mixture is well combined and starts to form a sticky ball. Press mixture into the bottom of a small pie dish to make base.

Slice 1 banana and lay the slices over the base in a single layer.

Blend the bananas, honey and yacon syrup to a smooth liquid. Add the mesquite powder, coconut water powder and soaked pecan nuts and continue blending until smooth. Add the melted coconut oil last to the blender and continue blending until the mix is completely smooth. Pour the delicious banana toffee topping over the base and sliced bananas. Put into the fridge for a couple of hours to set.

Optional; add a topping of crumbled pecans.

Banoffee pie


Contact details

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