Light Banoffee Pie – Recipe of the Week
What if we told you that you can make a light banoffee pie which tastes just as good as the real thing? Banoffee is traditionally known as a hugely indulgent and calorific dessert (which it almost always is). However by making some healthier swaps to lighter and fat free alternatives, you can enjoy this treat knowing that it won’t fully sabotage your health and fitness goals. While still high in calories overall, it is a recipe to keep in mind when you deserve a treat without feeling too guilty.
Light Banoffee Pie
Recipe Ingredients List
- Light / Fat Free Digestive Biscuits (250g)
- Light / Fat Free Cream (250ml)
- Light / Fat Free Butter (one tablespoon)
- Caramel (400g can)
- Bananas (three)
Add the digestive biscuits to a Ziploc bag that can be sealed. Once sealed, use a rolling pin or meat tenderiser to crush the biscuits until they are all broken down into a crumble. Be careful when crushing them that you do not damage the countertop or surface underneath the bag. It is a good idea to place a chopping board and tea towel underneath the bag first. Pour the crushed biscuits into a round cake tin that has a removable edge. Melt one tablespoon of butter in a bowl in the microwave and then add this to the crushed biscuits. Using a fork, compress the biscuits together with the melted butter so that the biscuits solidify into a hard layer. Note that you may need to use more butter as necessary so that all of the crumbs are bound together. When finished, place the cake tin into the fridge.
While the biscuit base is left to chill in the fridge, add the cream to a large mixing bowl and whisk it with an electric whisk until it becomes fully whipped. Note that you do not want to over whip the cream as it may start to form an undesired buttery / stodgy texture.
Remove the cake tin from the fridge and then pour the tin of caramel over it – using a spoon to get it all from the can and then smoothening it so that it forms an even layer over the biscuit base. Slice the bananas into discs and arrange these so that they cover the caramel in a layer on top of it. Finally, spoon over a layer of cream to finish. Place the light banoffee pie back into the fridge to chill.
Leave in the fridge for at least an hour and then serve and enjoy! Note that the biscuit base will have become quite hard, so it will need a strong knife to cut through it. As such, make sure to remember knife safety and be careful when cutting this to minimise the risk of accident and injury.
You can find recipes like this on Shape My Plan (with a discount for members) – click / tap here!