Nothing says celebration like a good old dessert. So when the lovely people at Fyffes bananas asked me to create a recipe to celebrate their 130 year anniversary on 20th September I knew just what to make. If you’ve not heard of them, Fyffes have been bringing responsibly sourced bananas into Britain for 130 years now and they supply many of our supermarkets with delicious Fairtrade bananas. They began as a family business, and passing down a love of bananas from generation to generation is totally what they are about.
This really resonated with me, as passing down a love of bananas is certainly something I seem to be doing with baby H. I’ve recently had to move the fruit bowl as she’s started to help herself to a banana whenever she feels a little peckish. The number of times I’ve stepped out the room to find multiple banana skins strewn all over the floor…I think I’ve lost count. It’s a good thing they don’t actually trip you up quite as easily as cartoons and computer games would have you believe or I’d be covered in bruises from banana skin related falls.
This chocolate banoffee pie is, to me, the ultimate family dessert. In our house we’re all massive chocoholics, so I wanted to put a little chocolatey twist on this classic dessert. What’s also kind of handy is that it only really requires seven ingredients for the whole thing, so it’s pretty purse friendly too. It’s a great one to get little ones involved with making too, although from experience you might want to double up on the caramel as I think most of my first batch fast tracked itself into baby H’s tummy.
So whether you’ve something to celebrate or not, this chocolatey delight is just so good, it’s bananas. It’s a great one to share with friends and family too!
To find out more about Fyffe’s history over the last 130 years visit their website www.fyffes.com!
For the crust
- 1 cup pecans
- 1/2 cup oats
- 1/2 cup medjool dates
- 2 tbsp cacao powder
For the caramel
- 1 large ripe banana
- 1/2 cup medjool dates
- 1/4 cup almond butter
For the topping
- 1 banana, sliced (I used a star mini cookie cutter)
- Raw chocolate (optional, or make your own using 2 tbsp melted coconut oil stirred together with 1 tbsp cacao powder and 1 tbsp maple syrup)
To make the crust, combine the ingredients in a food processor and whizz for around a minute or so until they form a sticky mixture. Divide this between 5 mini tart tins and press down evenly so that the base and sides are covered.
For the caramel, add the ingredients to a blender or food processor and whizz until a smooth caramel forms. Spoon this into the tart tins and place in the fridge while you make the toppings.
Before serving, melt any raw chocolate in a bowl over a saucepan half full of water and drizzle on top, then decorate with sliced bananas.
Love, Mrs H xx