Banoffee Pie Bites
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!
Servings 32 bites
Ingredients
Crust
- 1 cup graham cracker crumbs (about 8 full sheets)
- 4 tbsp butter, melted
Filling
- 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
Topping
- 2 medium bananas, sliced
- 1 cup whipped cream the thicker the better
- 1/2 cup chocolate shavings optional
Instructions
Crust
- 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.
Filling
- 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.
Topping
- 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.
