My absolute favourite dessert is banoffee pie. So naturally, when I was asked to create a recipe for Bulk Powders‘ ‘Cook It Your Whey’ challenge using banana whey protein , the first thing I thought of was how to make a healthy version of banoffee pie…and here it is!
This tastes way too good to believe it’s healthy, but it is! It’s gluten-free (obviously), free from refined sugars, full of good fats, has a good amount of fibre and is high in protein!
Everyone who taste tested it for me has asked for more…even my teenage son, who usually isn’t a fan as soon as he realises he’s eating something that’s actually healthy. 😉
Serves 4-6 (depending how big a slice you want)
NB: I used a tin foil dish as I find that easier to cut the pie out for photos but any dish that can be refrigerated is fine.
50g gluten-free oats
45g cashew nuts
175g pitted dates (60g for the base and 115g for the ‘caramel’ sauce)
Approx. 70 mls water
1 large banana
400g Greek yoghurt
Preheat the oven to 180c
Put the oats on a baking tray lined with baking paper and place in the oven for 5 minutes
While the oats are in the oven, smash the cashew nuts into small pieces (I do this by wrapping them in a tea towel and hitting it with a rolling pin – it’s a good way to get out any stress too)
Put 60g of dates into a food processor with a little water (about 10mls) and blend until they there are no longer any big chunks – it doesn’t need to be completely smooth though
Remove the oats from the oven and (once cooled) use your hands to bind the oats, dates and cashew nuts together
*You won’t need the oven after this so you can turn it off now*
Line the base of the dish with the mixture and press it down so it binds to form a solid base for the pie
Put in the fridge for 20 minutes
‘Caramel’ sauce and bananas
Put the remaining 115g of dates into a food processor with approx. 60mls of water, then blend until it becomes a thick sauce
Spread the sauce over the base and then slice the banana before placing the slices on top of the ‘caramel’
Put the pie back into the fridge while you make the topping
Greek yoghurt topping
Put the Greek yoghurt into an empty bowl and add the banana whey protein powder onto the top
Using a whisk (electric if you have one), mix the protein powder and Greek yoghurt well before scooping on top of the banana layer of the pie
Then return to the fridge for at least 20 minutes before serving
If you want the Greek yoghurt to set well (like in the photos) then it needs to be left in the fridge overnight
Enjoy your healthy banoffee pie!
Use code NATFGF to get £5 off your first order over £15 with Bulk Powders!
Macros (per serving when split between four people):
Carbs – 53.25g
Fat – 12g
Protein – 19g
Fibre – 4.75g
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