Super Easy Banoffee Pie

We know that all the Super Mams & Dads have been working so hard to keep the kids entertained at home with fun activities. We’re big believers that happy kids mean happy parents, so to help you keep the little ones busy we’ve linked up with our friends at PaddyO’s Cereal to bring you this Banoffee Pie recipe that you can try at home. Not only is it a sure crowd-pleaser, it can be vegan-friendly, refined sugar-free and no-bake!



  • 4 cups Granola
  • 4-6 tbsp butter
    (or vegan butter)

Toffee Layer

  • 300g Dates
  • 100g Nut Butter
  • 10 tbsp Coconut Oil
  • 10 tbsp Water
  • 1 tsp Vanilla Extract
  • Pinch of Sea Salt

Top Layers

  • 4 ripe Bananas
  • 2 x 400ml tins of full fat coconut milk (refrigerated)
  • 1 tbsp Vanilla Extract
  • 2-4 squares dark chocolate
  • 10 tbsp Water


  1. Line the base of a 23cm springform tin with parchment paper.
  2. To make the base add the granola and butter to a food processor and whiz until it becomes a breadcrumb-like texture.
  3. Transfer the mixture to the cake tin and use your hands to compact it really firmly into the base, ensuring its evenly spread. Place in the fridge.
  4. To make the toffee layer, melt the coconut oil gently in a pan or microwave. Place in a food processor along with the rest of the ingredients for the toffee layer and blend until smooth and caramel-like. This can take up to 10 minutes – add more water if it’s clumpy.
  5. Once ready, spread a really even layer of toffee onto the base layer. Refrigerate once again for at least 30-40 minutes.
  6. To make the coconut cream spoon the thick cream from both tins into a mixing bowl. Add 1 tbsp of the clear coconut water from the tins along with the vanilla extract and whisk it all together with an electric whisk.
  7. To assemble the cake remove the springform tin and transfer the cake to a completely flat plate.
  8. Slice the bananas into coins and put a layer of these on top of the toffee.
  9. Spoon or pipe the coconut cream on top and grate the chocolate on top.
  10. Store in the fridge for up to 4 days.

Happy Baking!


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