Here we make a simple version of the classic banoffee using only 5 ingredients that tastes every bit as good as the original. It’s higher in fibre than the classic counterpart and every bit as tasty! This one is well worth making!
First let’s make the base. Add the cashew nuts to the food processor and blend for approx 1-2 minutes until they reach a consistent bread crumb like texture. Add the dates and blend for another couple of minutes until it all comes together.
Line a 24cm/8in spring form cake tin with baking parchment. Remove the blended base from the food processor into the springform base and spread it out evenly. Using the back of a spoon compress the base into the cake tin.
For the caramel add all the caramel ingredients to the food processor and blend until really smooth. This could take about 5 minutes or longer, be patient it is worth it! Once it has reached a lovely texture remove the caramel from the food processor and spread it out on top of the base in the spring form cake tin and spread out so smooth and even.
Slice the bananas into ‘coins/rounds’ and place them evenly on top of the caramel so it is covered with a layer of sliced banana.
Open the 2 tins of coconut milk and using a spoon remove the coconut cream into a bowl from the top of the tins leaving the coconut water. Using a fork mash the coconut cream until it becomes smooth and there are no lumps. Layer the coconut cream on top of the banana layer and spread out smooth. Put in the fridge to set for an hour.
Before serving to garnish, we like the micro plane a couple of squares of dark chocolate on top to garnish. Slice and enjoy!!!