Skinny banoffee phyllo stack

A skinny twist on the beloved sweet treat. All the flavours of a banoffee pie recipe layered between crispy, golden phyllo pastry.

Less than 45 minutes

Serves 6


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  • 2 packets (100g each) walnuts or pecans, chopped
  • ½ tsp (3ml) cinnamon
  • 8 sheets phyllo pastry, defrosted
  • ¼ cup (60ml) maple syrup
  • 1 can (400ml) coconut cream, chilled
  • 4-6 bananas, sliced



  • ½ tub (120g) ricotta cheese
  • ¼ cup (60ml) maple syrup or honey
  • 2 tsp (10ml) vanilla extract or vanilla essence
  • Juice (60ml) and grated peel of 1 lemon


Date caramel:

  • 1 punnet (400g) medjool dates, stoned and chopped
  • ½ cup (125ml) hot water
  • ¼ cup (60ml) honey
  • ½ cup (125ml) coconut milk
  • 1 tsp (5ml) vanilla extract or vanilla essence
  • Pinch salt



  1. Preheat oven to 180°C. 
  2. Line 2 baking trays with baking paper.
  3. Combine nuts and cinnamon.
  4. Place two sheets of pastry next to each other and brush with maple syrup.
  5. Sprinkle with a little nut mixture and layer each with another sheet of pastry.
  6. Repeat until you have 2 stacks with 4 layers of pastry each.
  7. Cut each stack into 12 squares and place on lined trays.
  8. Bake for 10-12 minutes, or until golden and crispy.
  9. Combine filling ingredients until smooth.
  10. Place date caramel ingredients in a blender and blitz until smooth and velvety.
  11. Fold 2 Tbsp date caramel into filling mixture until smooth.
  12. Skim solid cream from coconut cream and whip to stiff peaks. (Discard liquid or use in smoothies).
  13. Place a spoonful of filling on each pastry square, followed by banana slices, some date caramel and whipped coconut cream.
  14. Layer 4 squares of pastry on top of each other to form a stack, creating a total of 6 stacks.
  15. Serve.


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