Protein Banoffee Pie
Prep time
Cook time
Total time
Makes one 9" pie.
Serves: 8
Banana layer:
  • 1½ bananas, sliced (177g)
Caramel/toffee filling:
Cream topping:
  • 1½ cup cashews (183g), soaked for 4 hours or more in filtered water
  • ½ medium banana, mashed (59g)
  • ½ cup filtered water (118ml)
  • ¼ teaspoon toffee stevia (1.2ml)
  1. Preheat oven to 325F (163C).
  2. Start to make the crust by mixing the almond butter and water.
  3. Add in protein powder and cocoa. Mix well.
  4. Press crust into a 9" pie pan.
  5. Bake for about 10 minutes, until cooked and firm.
  6. Meanwhile, make the cream topping by blending the ingredients until smooth (first rinse the cashews).
  7. Place cream topping in freezer to cool.
  8. Remove crust from the oven, and let cool. Turn off oven.
  9. Meanwhile, put agar in a small bowl and add boiling water. Mix with a whisk, and let cool slightly.
  10. Slice bananas for filling. Lay over crust.
  11. Add the rest of the filling ingredients to the agar mixture, and mix well.
  12. Pour agar mixture over banana layer.
  13. Set the pie in the freezer for about 30 minutes, until the filling is firm.
  14. Remove from the freezer and top with cream topping.
  15. Garnish with raw chocolate shavings, if desired (not included in macros).
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe. (See my Recipe Basics video for examples of what goes wrong when you use the wrong kind of protein powder.)
The carob powder gives the caramel/toffee flavor, and shouldn't be replaced by cocoa.
The agar powder helps the filling set.
And almond butter can be made by processing almonds in a food processor.
Nutrition Information
Serving size: ⅛ pie Calories: 298 Fat: 16g Carbohydrates: 19g Sugar: 7g Fiber: 4g Protein: 20g
Recipe by Andréa's Protein Cakery at