Paleo Banana & Toffee (Banoffee) Cheesecake

banoffeepie If you like bananas then you will most likely fall in love with my Paleo Banana and Toffee (Banoffee) Cheesecake.

Banoffee pie is a rather popular dessert which originated in England. If you haven’t seen or tasted a banoffee pie, just imagine a banana flavoured cream pie, topped with fresh bananas and toffee sauce.


If you are a fan of bananas, then this dessert would probably be one of your favourites.

My Paleo Banana and Toffee Cheesecake is my Paleo version of the banoffee pie. Whilst it doesn’t contain any dairy, cream or toffee sauce…. it still has the delicious flavour combination of Banana & Toffee that you would expect from a traditional banoffee pie.

Does my paleo banana and toffee (banoffee) cheesecake taste delicious? Well my work colleagues seems to think so… In fact it was gobbled up so quickly that I even missed out on getting a slice myself!  



Paleo Banana & Toffee (Banoffee) Cheesecake
This is a creamy paleo dessert which has the delicious flavour combination of bananas and toffee that you would expect in a traditional English banoffee pie.
Paleo Princess:
Cuisine: Modern Australian
  • 1 cup blanched almond meal
  • ⅛ teaspoon bi carb soda (baking soda)
  • ⅛ teaspoon finely ground himalayan salt
  • 3 Tablespoons coconut oil
  • 2 Tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2½ cups cashews soaked in water overnight
  • ½ cup coconut oil
  • ½ cup raw honey
  • 4 bananas (preferably 1 overripe & 3 ripe ready to eat bananas)
  • 4 Tablespoons hot water
  • 1 Tablespoon gelatine powder
  • ¾ cup coconut cream
  • 3 egg yolks
  • 1 egg
  • ½ cup coconut sugar
  • 3 teaspoons gelatine
  • 4 tablespoons hot water.
  • ½ cup coconut cream
  • 4-5 fresh bananas
  1. Place cashews in a bowl and cover with water. Allow the cashews to soak overnight.
  2. Continue with the next step the following day.
  3. Preheat the oven at 350 degrees celsius.
  4. Line the bottom only of a spring form tin with baking paper.
  5. Place all of the base ingredients in a bowl and mix until it is a well combined ball of wet dough.
  6. Place the ball of dough onto into the lined spring form tin and using your fingers, press the dough out evenly on the base of the spring form tin.
  7. Make sure the dough is spread out evenly on the bottom of the tin all the way to the sides (which will ensure the banana layer does not leak through at a later stage).
  8. Place in the oven for 8-10 minutes until the base starts to turn a slight golden brown colour.
  9. Remove from oven and allow to cool.
  10. When the base has cooled, carefully remove the outside of the spring form tin and then slowly tip the base layer upside down onto a plate so that you can carefully remove the baking paper.
  11. Return the base to the bottom of the springform tin (this prevents you from having to remove the baking paper when serving the cake).
  13. Drain water from cashews (rinse the cashews in water if they are a little sticky)
  14. Place the cashews into a thermomix with the honey and bananas and blend until very smooth. Alternatively, place the cashews, bananas and honey into a food processor in batches and blend until very smooth (try placing half the cashews, two bananas and half the honey in the first batch, the remainder in the second batch).
  15. Place hot water in a small mug and add gelatine and stir until gelatine has dissolved.
  16. Add the gelatine mixture, coconut cream and coconut oil to the smooth cashew mixture and blend until well combined.
  17. Pour the mixture into the spring form tin over the cooled base.
  18. Carefully place the spring form tin into the fridge to allow to allow to partially set (this will take about 4 hours).
  19. When it has partially set (at the point that it is firm enough for you to pour the toffee layer on top), you can proceed with the next step.
  20. Place a glass or metal bowl over a pan of boiling water and place coconut sugar, egg yolks and egg into the bowl.
  21. Continuously whisk the mixture with an electric whisk or beater whilst it is over the heat until it forms a nice smooth, creamy toffee mixture (the mixture will start off as a watery dark brown mixture and you will need to whisk / beat until the mixture turns into a light toffee coloured mixture which will look and feel like thickened cream. This will take approx 6 minutes).
  22. Remove the mixture from the heat.
  23. Place the hot water in a mug and add the gelatine and stir until the gelatine has dissolved.
  24. Add the gelatine and coconut cream to the toffee mixture and beat for half a minute.
  25. Pour mixture over the top of the set banana mixture and place back in fridge to allow the cake to set (this will take approx 2-3 hours).
  26. When the toffee layer topping has completely set and you are ready to serve, cut the fresh bananas into thin slices and layer them on top of the toffee layer.
  27. Slowly remove the outside of the spring form tin… Enjoy x M