High-Protein Banoffee Pie

If you’re a banana fan, this one’s a must try!

This high-protein twist on a banoffee pie layers a creamy, low-fat topping - boosted with our Banana & Lacuma Organic Whey Protein Powder - over a nutty oat and pecan base. 

It’s naturally sweet, packed with flavour, and finished with a drool-worthy date and miso caramel centre. 

We’re still undecided whether it’s a dessert or a justifiable breakfast… but either way, it’s delicious!

To make the base:

1. Preheat the oven to 180 °C.
2. Pop the pecans and oats on a baking tray and toast them until golden brown. You can skip this step, but toasting gives the base a fuller flavour.
3. Allow the nuts and oats to cool.
4. Line a loaf tin with greaseproof paper.
5. Melt the butter.
6. Put everything in a blender and pulse until it forms a crumb-like texture.
7. Pour into the loaf tin and press it down firmly so it sticks together and forms a base.

To make the caramel:

1. Put the dates in a small bowl.
2. Add enough boiling water to just cover them.
3. Steep dates for 10 mins to soften them.
4. Pour the dates and water into a blender cup.
5. Add the miso.
6. Blend until it is completely smooth. Add a bit more water if needed and blend again.
7. Spread (or pour) a layer of the miso date caramel onto the oat and pecan base.
8. Layer the slices of banana over the caramel.

To make the top layer:

1. Mix the quark and protein together.
2. Taste it and add a bit more protein if needed. It should taste like bananas and be slightly sweet. There’s no need to add honey or other sweeteners, as there’ll be plenty of sweetness from the caramel and bananas.
3. Pour the quark mixture over the rest of the banoffee pie.

If desired, melt the chocolate in a saucepan or microwave and drizzle it on top.

Pop the banoffee pie in the fridge for at least 30 minutes before serving, so that it becomes firmer.

Slice and serve.