Indulge in a delightful treat that combines the creamy textures of banana and caramel with the rich flavors of dark chocolate in this Gourmet Banana and Caramel Cookie Pie. This recipe features a luscious caramel layer sandwiched between two layers of soft, banana-infused cookie dough studded with dark chocolate chips, topped with crushed digestive biscuits for a satisfying crunch.
Why You’ll Love This: This cookie pie is a masterpiece of flavors and textures, blending the natural sweetness of bananas with homemade caramel and the deep, satisfying taste of dark chocolate. The combination of a gooey caramel center with the soft cookie exterior makes each bite a rich experience, perfect for those who love a decadent dessert that is both unique and comforting.
Perfect Occasion: This dessert is ideal for special occasions like family gatherings, holiday celebrations, or a cozy night in. It’s also a fantastic choice for potlucks and parties, where it’s sure to stand out as a showstopper dessert that draws both admiration and delight from guests.
Decoration Tips: For a visually appealing finish, sprinkle the top with additional chocolate chips or drizzle with melted chocolate after baking. A light dusting of powdered sugar or a dollop of whipped cream can also enhance its appearance, making it even more irresistible. Serve each slice with a scoop of your favorite ice cream for the ultimate indulgence.
Ingredients:
- Cookie:
- 150g caster sugar
- 150g light brown sugar
- 200g dairy-free or dairy butter, softened
- 60g dairy-free or dairy yogurt
- 1 ripe medium banana, mashed
- 360g plain flour
- 1/4 tsp bicarbonate of soda
- 100g dark chocolate chips
- Caramel:
- 150g nut butter
- 2 tbsp coconut oil, melted
- 60g maple syrup
- Filling and Topping:
- 2 bananas, sliced into coins
- 3 digestive biscuits, crushed
Instructions:
- Prepare the Caramel:
- In a small bowl, combine the nut butter, melted coconut oil, and maple syrup. Heat slightly if needed to ease mixing. Pour into a lined 8-inch springform pan and freeze until set.
- Make the Cookie Dough:
- In a large bowl, cream together the butter and sugars until smooth. Add the yogurt and mashed banana, mixing until well combined.
- Gently fold in the flour, bicarbonate of soda, and chocolate chips until the mixture forms a cohesive dough.
- Assemble the Cookie Pie:
- Grease and line the same 8-inch springform pan with baking paper. Press half of the cookie dough evenly into the bottom of the pan.
- Remove the caramel from the freezer and place it over the first layer of cookie dough.
- Layer the sliced bananas over the caramel and then cover with the remaining cookie dough, spreading evenly.
- Sprinkle the crushed digestive biscuits over the top.
- Bake the Cookie Pie:
- Chill the assembled pie in the refrigerator for at least 30 minutes while preheating the oven to 175 degrees Celsius (347 degrees Fahrenheit).
- Bake for 25-30 minutes, or until the top is golden and the edges are slightly crispy.
- Allow the pie to cool for at least 30 minutes before slicing. For cleaner cuts, let it cool completely, then reheat slices as desired when serving.
Serving Suggestion: Serve warm with a scoop of vanilla or caramel ice cream for a comforting dessert that combines warmth, coolness, creaminess, and crunch in every bite.
Enjoy this Gourmet Banana and Caramel Cookie Pie as a luxurious treat that will satisfy your sweet tooth and impress any dessert lover with its delightful combination of flavors and textures.
