Guilt-less Desserts & Treats for your Family

ANZAC Banoffee Slice


I made my husband take most of this ANZAC Banoffee Slice to work last week as I was afraid if it stayed in the house then I would eat it all…potentially in just one sitting! It was the first time I’d ever sent any of my baked goods along to his new(ish) workplace and I was worried that It wouldn’t get eaten (and liked) as it wasn’t up to my normal overachieving high levels.

You see I’ve been having so many problems with my coconut cream not thickening lately, despite being in the fridge for what seems like days and days. I’ve been left with cans of watery coconut cream (aka coconut milk) and my fillings and frostings have been sloppy at best. Even with the addition of gelatine to this Cream Filling it wasn’t holding up like I had hoped for (don’t worry, I amended the recipe so you won’t have the same issues). So when I sent it into his work I did so with a note attached listing my excuses, and my fingers crossed that they’d still like it.

Five minutes after morning tea I got a SMS saying that everyone loved it… five minutes later another one saying that it had all gone. Mission accomplished; the ANZAC Banoffee Slice was a hit and my waist line and my insulin levels could remain at a steady state!!

This ANZAC Banoffee Slice is a show stopper, both in looks and taste. It’s part of my super fancy ANZAC dessert series, including this Tiramisu, this ‘Cheese’ Cake and this typically Aussie ANZAC Ripple Cake. Why fancy you ask? Because the humble ANZAC has so much more flavour and versatility than it’s simple ingredients would have you believe.

When you break it down into it’s core flavours of Coconut and Golden Syrup (omitting the Oats for the obvious Gluten intolerance reasons) ANZACs are a delicious biscuit and, as you will soon taste, a super awesome ANZAC Banoffee Slice.

This ANZAC Banoffee Slice was inspired by a recipe I saw on Taste. It’s made from a base layer of ANZAC biscuits which is covered in ANZAC Caramel sauce and sliced Bananas. ANZAC Caramel Sauce is simply caramel sauce made with Golden Syrup instead of Maple Syrup (you can keep the Maple Syrup if you’d prefer or do half half) and it’s super tasty. Be careful not to overcook the caramel as you’ll end up with toffee; not that that’s a bad thing really but it won’t spread over the base.

The Cream Filling of this ANZAC Banoffee Slice is a ‘jellied’ coconut cream. Zesty Coconut Cream is made stable by adding gelatine, just like in this Cheese Cake recipe. Some recipes will use blended Cashews to make a cheese cake like slice but I try to minimise the amounts of nuts that I use (especially cashews as they seem to hate me!) hence I am single-handedly keeping the Coconut Cream businesses of Australia afloat. If you are wanting to make a Vegan version you will need to ensure that you have great thickened coconut cream, or thicken it using a vegan friendly stabiliser or chia seeds. Another option would be to make it in a casserole dish and call it an ANZAC Lasanga or in a small glasses/bowls and call it an ANZAC Trifle.

This ANZAC Banana Slice will not disappoint. It is jam packed full of flavour with only a few major ingredients (although I think Coconut Cream is in nearly every component of the recipe). Remember to check out my other ANZAC recipes and keep an eye out for 2 more new ones later this week.

ANZAC Banoffee Slice
Serves 16
This ANZAC Banoffee Slice will be gone in an instant! It's has all the flavours of an ANZAC biscuit with the stickyness of ANZAC caramel sauce and a zesty cream filling.
Prep Time
1 hr
Cook Time
1 hr
Total Time
10 hr
Prep Time
1 hr
Cook Time
1 hr
Total Time
10 hr
ANZAC Banoffee Slice
  1. ANZAC Base
  2. ANZAC Caramel Sauce
  3. 2 Bananas, thinly sliced
  4. Cream Filling
  5. Chocolate Ganache
  6. 1/2 Cup Whipped Coconut Cream
  7. Extra ANZACs, sliced Banana and desicatted coconut for decorating
  1. 200 grams ANZAC Biscuits
  2. 1/4 Cup melted Coconut Oil
ANZAC Biscuits
  1. 1 Cup desicatted Coconut
  2. 1 Cup Almond Meal
  3. 1 Cup Arrowroot
  4. 2 Tablespoons Maple Syrup/Rice Malt Syrup/Honey
  5. 1 1/2 Tablespoon Water
  6. 3 Tablespoons Coconut Oil
  7. 2 Tablespoons Golden Syrup (or replace with molasses or more of the first sweetener used)
  8. 1 teaspoon Bicarb
ANZAC Caramel
  1. 1 1/2 Cups thickened Coconut Cream (place an opened can of coconut cream/milk in the fridge overnight. Scoop off the thickened cream and discard the watery remains)
  2. 1/2 Cup Golden Syrup (this can be swapped for Maple Syrup)
  3. 1 teaspoon Vanilla Extract
  4. Dash of Salt
Cream Filling
  1. 2 Cups thickened Coconut Cream (place an opened can/s of coconut cream/milk in the fridge overnight. Scoop off the thickened cream and discard the watery remains)
  2. 3 teaspoons Maple Syrup
  3. 3 teaspoons Vanilla Extract
  4. Zest of 1 Lemon
  5. 1 Tablespoon Lemon Juice
  6. 4 teaspoons Gelatin in 1/4 Cup Water
Chocolate Ganache
  1. 100 grams Chocolate
  2. 1/3 Cup thickened Coconut Cream (place an opened can of coconut cream/milk in the fridge overnight. Scoop off the thickened cream and discard the watery remains)
  3. 1 Tablespoon Coconut Oil
  4. 1 teaspoon Vanilla Extract
  1. 1/4 Cup Coconut Oil
  2. 1 Tablspoon Maple Syrup
  3. 1 teaspoon Vanilla Extract
  4. 1/4 Cup Cocoa
  5. Dash Salt
Whipped Cream
  1. 1/2 Cup Coconut Cream ((place an opened can of coconut cream/milk in the fridge overnight. Scoop off the thickened cream and discard the watery remains)
  2. 1 teaspoon Maple Syrup
  3. 1 teaspoon Vanilla Extract
ANZAC Banoffee Slice
  1. Take a 12cm X 22cm Loaf tin (a smiliar size rectangle tin would also work. It will just thicken/thin out the layers) and line with banking paper making sure it hangs over the side edges.
  2. Push the crumbs firmly into the prepared tin, and place in the fridge for 1 hour.
  3. Remove the tin from the fridge and pour 1/2 Cup of the ANZAC Caramel Sauce evenly over the base.
  4. Place the 2 sliced Bananas evenly over the caramel sauce.
  5. Pour the Cream Filling into the tin (with the added gelatin if not a vegan recipe) and place in the fridge for at least 6 hours (longer and overnight is fine).
  6. Remove the tin from the fridge and spread the ganache on top of the cream filling. Make sure the ganache is not too thick as it won't spread evenly or too hot as it will melt the cream (think needs to be just right!).
  7. Return to the fridge for at least 1 hour (longer is fine).
  8. Remove the tin from the fridge. Remove the ANZAC Banoffee Slice from the tin using the long paper edges and place on a serving tray.
  9. Pipe the extra Whipped Cream down the middle of the ANZAC Banoffee Slice.
  10. Place the extra Banana slices and broken ANZAC biscuits along the whipped cream.
  11. Drizzle with the extra ANZAC caramel sauce and desicatted coconut.
  12. Serve immediately or return to the fridge.
  13. This ANZAC Banoffee Slice needs to be kept in the fridge so it maintains it's 'solidness' (i.e. the filling will go runny!!).
  1. Process the biscuits in a blender until fine crumbs form. Add the melted coconut oil and process until combined.
  2. Push the crumbs firmly into the prepared tin, and place in the fridge for 1 hour.
ANZAC Biscuits
  1. Preheat the oven to 160C/320F. Grease and line 2 baking trays.
  2. Place the coconut, almond meal and arrowroot in a bowl and lightly whisk.
  3. Place the remaining ingredients in a small saucepan and gently warm.
  4. Pour the warmed mixture into the dry and stir until combined.
  5. Take 1 Tablespoon of the cookie dough and roll into a ball. Place the ball on the tray and flatten with the plam of your hand. If you prefer a thinner, crispier cookie further flatten the cookie with your fingers until it is 7cm wide. Repeat with the remaining cookie dough, allowing 5 cm (2 inches) between cookies to allow for potential spreading.
  6. Bake the ANZAC biscuits for 10-12 minutes for thin and 15-17 minutes for thicker cookies (or until browned on top)
  7. Allow the cookies to cool on the tray for 5 minutes then transfer to a wire rack to cool.
ANZAC Caramel
  1. Place the coconut cream, golden syrup and vanilla extract in a medium saucepan and bring to the boil over a medium/high heat.
  2. Simmer over medium heat for approximately 15-30 minutes, or until darkened and the mixture has halved in volume.
  3. Remove from the heat and stir in the salt.
Cream Filling
  1. Place the thickened coconut cream, lemon juice, lemon zest, vanilla extract and maple syrup in the bowl of a kitchen stand mixer with a whisk attached. Whisk until combined and thickened.
  2. In a small bowl sprinkle the gelatine over 1/4 Cup of water and allow to sit for 3 minutes to set. Fill a larger bowl with hot water and place the gelatine bowl over the water and dissolve (alternatively do this in a small saucepan over a low heat).
  3. Add the dissolved gelatine mixture into the cream and whipped until combined.
  4. Pour the cream into the set biscuit base and place on the fridge for 4-6 hours or until set (over night is ok).
Chocolate Ganache
  1. Break the chocolate into small pieces and place in a heat proof bowl. Add coconut oil and vanilla extract.
  2. In a saucepan, over medium heat, bring the coconut cream to the boil.
  3. Pour boiling cream into the chocolate bowl and allow to sit for 5 min, before whisking to combine.
  4. Allow to cool before using.
  5. If ganache cools and hardens, place the heatproof bowl over a saucepan of simmering water.
  6. Whisk gently until the lumps have broken and the ganache is smooth.
  1. Melt the coconut oil in a saucepan over a very low heat. Stir in the maple syrup and vanilla.
  2. Stir in the Cocoa and allow to thicken slightly.
  3. Pour the Chocolate into a small lined baking tray and freeze for 1 hour.
Whipped Cream
  1. In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick.
  2. Place the cream in the fridge and allow to thicken before using (allow 4 hours)
Adapted from Taste
Adapted from Taste
Mummy Made.It - Gluten Free, Paleo Desserts

One Comment to ANZAC Banoffee Slice

Leave a Comment