Marfigs' Munchies

Adventures in vegan eats and feats

Banoffee ice-cream bars


Today’s treat is something I made thanks to a surplus of leftover meringue mix, and you’ll probably notice from my past few posts that I’ve discovered this to be a magical ingredient for create a smooth, rich ice-cream base. It might be all the sugar that gets me a little high, but I figure now and again one needs to dive face-first into something delicious! This is the deconstructed banoffee ice-cream bar version of the amazing looking pies I’ve seen online, because I much prefer freezer treats that will last a long while and be on hand for emergency dessert or snacks. Yuuumm! banoffeesplash

banoffeeprofileyumToday we have some girls coming over for a “cake day” and general get-together. It’s been a fine excuse to clean up the house a bit, pack out books that have been sitting in boxes for ages, and turn the boxes into more cat beds so that the true lord and lady of the house can decide where they wish to repose and not just have one bed like other peasant cats :p

With all our up and down this morning there wasn’t much time to whip anything together today, so I ended up making meringues yesterday morning and of course got left with meringue mix since I’m usually too lazy to bake a second batch (and really, 30 meringues is quite enough!). I’ve been brainstorming these beauties for a while and they finally exist! I don’t know if anyone else spends ages fantasizing about baking or cooking something and then doing  a little kitchen dance of victory when they finally pop out of fiction and into reality, but it’s immensely satisfying (even without ABBA as a victory band, since I use them to motivate myself to make meringues in the first place).banoffeeprofile1Ingredients (makes 9 mini-loaf pan sized bars): 

  • 1 large banana, sliced thinly
  • 2 TBSP lemon juice
  • 3 tsp cinnamon
  • 3/4 cup date paste (increase as desired or use sweet potato mash with caramel essence if desired)
  • 3/4 cup GF oats OR graham crackers
  • pinch salt
  • 1.5 cups meringue mix
  • 1 large banana


  1. Make your meringue mix according to instructions – they must form stiff whipped peaks by the end.
  2. If using oats, toast them lightly for a few minutes until browned in a non-stick pot .
  3. Blend date paste, oats/graham crackers and salt until it forms a ball. Set aside.
  4. Toss your banana slices and lemon juice with cinnamon and layer the bottom of each mini loaf pan with slices, not overlapping.
  5. Once your meringue mix is stiff blend your banana until smooth, then briefly pulse with the meringue mix until combined.
  6. Spoon out enough banana-meringue mix to halfway up each loaf pan, then freeze for 30 minutes. Store the rest of the meringue mix in the fridge meanwhile.
  7. Once the top of the banana-meringue base is hard place a strip of date-oat mix down the length and centre of each mini loaf pan, then top with the rest of the banana-meringue mix until it reaches the top of the loaf pan.
  8. Layer the rest of the lemon and cinnamon-tossed banana slices on top and freeze for 2 hours before serving.
  9. These bars are fork or hand friendly, but do get melty if left out of the freezer too long without consuming. And why would you wait, honestly?

banoffeesidenomsThese bars are so creamy, subtle and delicious, and that bit of crunch from the oat-date mixture and the cinnamon lemon splash on either side is just glorious, not to mention pretty.

banoffeetopbitesideIf you have ice-cream pop moulds by all means pour the mixture in there and shove a stick in, because these could totally work with the oat-date mixture as the base and the banana slices still lining the sides. You could also make one big ice-cream cake shape out of this with a raw crust if you wanted to be more glam about the whole thing. Point being, these are delicious any way you look at it. 😀

banoffeetopbite1Best of all, freezer treats! I really get massive cravings for treats, especially late at night, and I’d rather eat half a bar than a handful of chocolate chips, so it’s good to have something fresh and fruity on hand that doesn’t have an immediate expiry date (because then Man-thing is the victim that is forced to inhale a fridge’s worth of food in a day or two). 

deliciousbanoffeeAnyhow, I’m torn between trying to catch a nap before the troops arrive or else just caffinate myself so that by tonight I’m hopefully exhausted enough to go to bed at a decent hour. I start my second job at the school tomorrow, and no matter how confident one is that they won’t get exasperated with you on the first day, there are still the usually nerves and jitters that come from being introverted and putting yourself in situations where there are thousands of people swarming around. You can bet I’m going to enjoy cake day for all it’s worth then to relax and gain a sense of self and calm before facing the storm of schoolgirls. :p

Happy Sunday!

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

7 thoughts on “Banoffee ice-cream bars

  1. Pingback: Good good links #93 | Let's get living

  2. I love the idea of turning the chickpea brine meringue into icecream! So ingenious 🙂 I hope your first day at your new job was good (nothing worse than first day nerves – I’m introverted too, and can totally relate!) 🙂


    • Thanks Kyra! 😀 I must admit I ate quite a lot of leftover frozen meringue mix that I blended with just cinnamon and cacao powder as well – probably the most sugar I’ve consumed in years but oh so worth it 😀 The job is actually quite fun since it’s at a former school so it helps to have an idea of the layout and what not – but yes, the nerves were definitely there! It’s really sweet though – every time you pass a kid they “good morning ma’am” you – all these good manners are rather endearing :p


  3. Can’t believe what I’m seeing…I mean, this looks TOO DELICIOUS and so tempting! 🙂
    What a great combination of flavors, having banoffee, meringue and ice cream in one recipe is the best idea. ❤



    • 😀 Thank you! I want to make a proper banoffee pie when I have a life again, but this is a most excellent compromise for the moment, and it lasts forever in the freezer – eternal snackage!


  4. Yum! Banoffee is the BEST flavour ❤ That meringue chickpea business seems to be great for EVERYTHING doesn't it? I've yet to try anything with it myself, but rather looking forward to doing so. Haha "kitchen dance of victory" I know exactly what you mean actually, its great when you actualise an idea that's been floating around for a while. And ABBA is fantastic motivational music, me and two other people were using it to clean the flat to the other day, I think we did it in at least double time as a result 😀


    • 😀 The meringue stuff is my way of sticking out my tongue at the coconut milk/cream craze which I can’t take part in without having a severe allergic reaction :p Just give it a whirl, seriously – if you get it right the world will transform!

      Oh yeah, so glad I’m not the only one jamming to ABBA – it is something that gets you moving and having a good time, and before you know it all the evil chores are done 😀


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s