Sweet treats
Try this nutritionist-approved banoffee pie recipe
There are few things we love more than being able to add a wellbeing twist to a classic pud. And this banoffee pie recipe by nutritionist, Emily English, is no exception.
“A play on a banoffee pie but with a nutrient-dense oat and sunflower seed base, a fibre-rich Medjool date tahini caramel, finished off with sliced banana and a light whipped cream topping,” says Emily.
Plus, as Emily explains, it’s a go-to recipe for get-togethers with loved ones – with plenty of time to enjoy any leftovers.
“It’s a full showstopper and is always a crowd-pleaser whenever I make it for friends,” she says. “You can store this in an airtight container in the refrigerator for up to three days.”
Medjool dates give this pudding sweetness, eliminating the need for refined sugar. Plus, they also contain fibre, and a dose of antioxidants to help our bodies mop up any damaging free radicals.
More from Emily English
Find more delicious recipes from Emily in her book, So Good.
When we think of nutrition and eating well, many of us may jump to the words ‘diet’, ‘unenjoyable’, and ‘sacrifice’. Sometimes we see healthy eating as something we should do, rather than something we want to do.
This is the book to help kickstart healthy eating as an enjoyable lifelong habit rather than a fad for a week. A perfect collection of over 80 vibrant, tasty and easy recipes all steeped in nutritional science, So Good explains the principles of healthy eating in a fun and relatable way.
Discover more recipes from Liz Earle Wellbeing
Ingredients
For the date caramel
- 200g (7oz) pitted Medjool dates
- 1 heaped teaspoon tahini
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 3½–5 tablespoons milk (Emily likes to use almond milk)
For the oat crust base
- 100g (¾ cup) sunflower seeds
- 250g (scant 2 cups) rolled oats
- Pinch of sea salt
- 80ml (2/3 cup) maple syrup
- 60g (4 tablespoons) unsalted butter
For the topping
- 2 large bananas, cut into 2cm (¾ inch)-thick slices
- 100g (½ cup) whipping (heavy whipping) cream
- Unsweetened cocoa powder, for dusting
Method
- Preheat the oven to 190°C/170°C fan (375°F) Gas Mark 5. Line a 23cm (9 inch) loose-bottomed tart tin (pan) with nonstick baking paper.
- Begin by soaking the dates. Place them in a small bowl, cover with hot water from a recently boiled kettle and let them soak for 10 minutes, then drain and set to one side.
- Meanwhile, for the base, put the sunflower seeds, oats and salt in a food processor and blend until the mixture reaches a sandy texture and the sunflower seeds have broken down. Add the maple syrup and butter to the oat mixture and pulse until combined and the mixture begins to clump together. If necessary, add a little water, a tablespoon at a time, until it binds together.
- Press the mixture into the lined tart tin, gently prick the base with a fork and bake in the oven for 15 minutes. Remove and allow to cool.
- For the date caramel, in a blender or food processor, blend the drained soaked dates with the tahini, vanilla and salt, adding enough almond milk to achieve a smooth, thick consistency.
- Once the tart base has cooled, spread the date caramel over it. Lightly press the banana slices into the caramel until covered. Place in the refrigerator to set for 5 minutes.
- Meanwhile, in a mixing bowl, whip the cream until stiff but spreadable. Spoon and spread the cream over the banana slices and finish by sifting a light dusting of cocoa powder over the top before serving.
