These banoffee pie bites have all the parts of a good dessert. Sweet caramel mixed with real slices of banana and a buttery crunchy graham cracker crust. Made from whole food ingredients, this dessert is amazingly delicious but not so sugary sweet that it leaves you feeling blah after you eat it!
What is Banoffee Pie?
Banoffee pie is an amazing dessert made of dulce de leche, bananas and whipped cream. It was originally created in Sussex, England and called for a traditional pie crust, homemade dulce de leche and coffee-flavored whipped cream.
I’ve changed up the recipe a bit to make it more kid friendly and a lot less sugar. This recipe uses a graham cracker crust, date caramel and slightly sweetened whip cream.
How to Make Date Caramel
Date caramel is really simple to make. You will want to make sure your dates are fresh – the softer the better! You will just blend your dates with a bit of milk, vanilla, and a pinch of salt until smooth and creamy. That’s it!
Date caramel is sweet and delicious but the thing I love most about it, is that the dates are able to provide a rich sweet caramel flavor AND fiber and other vitamins and minerals.
Can I Make Ahead and Freeze?
Unfortunately, you shouldn’t freeze your banoffee pie bites. Banana’s don’t freeze and thaw well and those are one of the main parts of the dessert.
You can freeze the graham cracker crust and date caramel! You can assemble that part of the dessert and then add the banana and whip cream when you are ready to serve them.
Banoffee Pie Bites
- 1 cup graham cracker crumbs (about 8 full sheets)
- 4 tbsp butter, melted
- 16 each medjool dates, pitted
- 1/2 tsp salt
- 1 tsp vanilla extract
- 3/4 cup milk can add up to 1/4 cup more if needed
- 2 medium bananas, sliced
- 1 cup whipped cream the thicker the better
- 1/2 cup chocolate shavings optional
- Preheat oven to 350 F.
- In a food processor, add graham crackers and pulse until fine crumbs have formed and all the pieces are crumbled. Add melted butter and pulse until combined.
- Place 1 tablespoon of mixture into each mini muffin cup. Press firmly on the bottom and sides until a crust has formed. Bake 6 to 8 minutes, or until set.
- Add all ingredients into a food processor and blend until mixture is smooth and there are no date chunks detectable. Add more milk, 1-2 Tablespoons at a time, if the mixture is too thick.
- Spoon 1-2 tablespoons of the caramel mixture into each graham cracker cup. Place a banana slice on top of the caramel.
- Pipe whipped cream onto the top of each banoffee cup. Sprinkle with chocolate shavings and add 1/2 of a banana slice vertically into the whip cream as a garnish. If you aren’t serving right away, wait to add the final banana slice until ready to serve to prevent browning.