Paleo | Vegetarian | Vegan | Gluten Free | Dairy Free | Refined Sugar Free
I can’t say I’ve ever been a huge fan of overly sugary and creamy Banoffee pies that seem to feature so beautifully on the Pinterest boards of America’s food blogging élite. Personally, while undoubtedly beautiful to look at, every Banoffee pie I’ve tasted from kiwi cafés has promised so much from behind the allure of the shiny glass cabinet, only to deliver little else but a truckload of sugar with which to bombard my poor taste buds. However, despite my poor run-ins with Banoffee, I’ve always been in love with the delectable and beautifully simple concept of naturally sweet banana and caramel smushed together in one divine mouthful.
I first made these for Christmas, where they went down a treat with the whole family, however, on account of my incredibly clever destruction of my phone (in the washing machine for the record), I’ve never been able to post the recipe. It has been on my to-do list for over six months now, so I finally got around to making these again, and I’m feeling pretty chuffed with my improvements. They were a hit at the office, and my strictly anti-paleo kid brother is also a begrudging fan, so I think these are a great sweet treat for any bring-a-plate or other event where you want to impress with minimal effort- just note that they will melt after a while at room temperature!
While these bites may lack the cream typically associated with Banoffee, “Banana-Caramel-Chocolate Bites” didn’t seem to roll of the tongue quite so simply and sweetly; and given that the name comes only from a portmanteau of “Banana” and “Toffee”, I’m going to proudly appropriate it for my invention.
And so I present to you, Banoffee bites 2.0 – Enjoy!
Photography: Claudio VP Recipe: Kera Sherwood-O’Regan