Vegan frozen banoffee pie

Banoffee pie in frozen form.
Banoffee pie in frozen form. Photo: William Meppem

Freeze the banana slices a day or two before you begin making this, and allow the portion of coconut caramel sauce allocated to the "ice-cream" to cool before pulsing the ingredients in the food processor. The whole thing will then sit happily in the freezer for up to five days, ready to be served.


For the coconut caramel

200ml water

400g castor sugar

200ml coconut cream

¼ tsp fine sea salt (½ tsp if using flaky salt)

For the pecan coconut crust

170g pecans

50g desiccated coconut

10-12 Medjool dates (200g pitted and roughly chopped)

2 tbsp coconut oil, melted

⅓ tsp fine sea salt (⅔ tsp if using flaky salt)

½ tsp cinnamon powder

For the banana "ice-cream"

500g frozen banana slices (from about 5 large bananas)

125g (about ½ cup) prepared, cooled coconut caramel

½ tsp freshly ground cardamom (optional) seeds of ½ vanilla bean

1 tsp coffee extract (or 1 tbsp very strong black coffee)


1. Line the base and sides of a 20cm square cake tin (preferably with a removable base) with baking paper and set aside.

2. Begin by making the coconut caramel. Combine the water and sugar in a medium saucepan and place over a low heat. Cook until the sugar has dissolved, stirring occasionally, then increase the heat to high. Do not stir beyond this point. Cook until the caramel is a deep amber colour, then remove from the heat.

3. Carefully add the coconut cream – stand back, as the mixture will spatter – and return the pan to low heat. Stir until the caramel is smooth, add the salt, then decant into a bowl to cool. (About half a cup of the caramel sauce with be combined with the banana "ice-cream"; save the rest for drizzling over the slices when serving.)

4. To make the pecan coconut crust, preheat the oven to 180C (160C fan-forced). Spread the pecans on one tray and the coconut on another; roast the pecans for 10 minutes and the coconut for three minutes or until light golden brown, then remove from the oven and allow to cool.

5. Place the dates, 100g of the toasted pecans (reserve the remaining 70g for serving), toasted coconut, coconut oil, salt and cinnamon in a food processor and pulse to chop and combine. Scrape down the mixture and pulse again until the nuts and dates are in small pieces and begin to feel a bit sticky when pressed together with your hands. Spread the mixture into the lined cake tin, pressing firmly into the bottom so it forms an even base. Place in the freezer while you prepare the "ice-cream".

6. Place the frozen banana in the food processor, add 125g of the cooled caramel, cardamom powder, vanilla seeds and coffee (or coffee extract). Pulse to break up the banana, then process until the mixture is smooth. Scrape the mixture into the cake tin, directly on top of the pecan crust. Smooth over the top so it is nice and even, then cover with cling film and place immediately into the freezer. Freeze until very firm, preferably overnight.

7. On the day of serving, remove the remaining caramel from the fridge to reach room temperature.

8. To serve, lift out the frozen "pie" from the tin and cut in half, then cut each half into six rectangles measuring approximately 10cm x 3cm. Transfer to serving plates and spoon caramel sauce over each piece. Sprinkle with chopped toasted pecans and serve immediately.

Find more of Helen Goh's recipes in the Good Food Favourite Recipes cookbook.

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