Classic Vegan Banoffee Pie
A dreamy plant-based twist on a beloved British dessert! With a buttery biscuit base, rich caramel, fresh bananas, and fluffy vegan whipped cream, this Banoffee Pie is guaranteed to impress both vegans and non-vegans alike.
Ingredients
For the Biscuit Base
- 400g (14 oz) vegan digestive biscuits (use gluten-free if needed)
- 150g vegan butter, melted
For the Caramel Layer
- 75g (2.5 oz) light brown soft sugar or light muscovado sugar
- 75g (2.5 oz) vegan butter
- 1½ tbsp odourless coconut oil (for a firmer set)
- 400g (14 oz) vegan condensed milk (e.g. Biona, Nature’s Charm)
- 1 tsp vanilla extract
- ½ tsp salt
- 65ml (¼ cup) vegan cream (single or double)
- 3 tbsp cornflour (use gluten-free if needed)
For the Banana Layer
- 3 medium bananas, sliced into 1cm pieces
- A little lemon juice (to prevent browning)
For the Whipped Cream Layer
- 400ml (13.5 fl oz) vegan double/whippable cream (e.g. Oatly Whippable)
- 100g (1 cup) icing sugar
- 2 tbsp odourless coconut oil, melted
- 1 tsp vanilla extract
Optional Toppings
- Vegan chocolate shavings
- Chopped nuts
- Cocoa powder or cacao powder
- Vegan toffee bits
Instructions
Prepare the Biscuit Base
-
Step 1
Lightly grease a 23–25cm loose-bottomed flan tin and set aside. -
Step 2
Blitz the digestive biscuits in a food processor until fine, or crush them in a tea towel with a rolling pin. -
Step 3
Melt the vegan butter gently in a saucepan, then combine with the crushed biscuits in a mixing bowl. -
Step 4
Press the biscuit mixture evenly into the base and sides of the tin using the back of a spoon or your hands. Chill in the fridge while you make the filling. -
Step 5
In a saucepan, add sugar, butter, coconut oil, condensed milk, vanilla, and salt over medium heat. -
Step 6
In a small bowl, whisk the cornflour and cream until smooth, then stir into the saucepan. -
Step 7
Once the sugar dissolves, bring the mixture to a boil. Boil for 5 minutes, stirring constantly, until thickened. -
Step 8
Let the caramel cool slightly, then pour it over the chilled biscuit base. Refrigerate for at least 2 hours, or until set. -
Step 9
Slice the bananas and toss in lemon juice. Arrange evenly over the set caramel layer. -
Step 10
Whip the vegan cream using a hand mixer or stand mixer until stiff peaks form. -
Step 11
Gently fold in the icing sugar, vanilla, and melted coconut oil until smooth and fluffy. -
Step 12
Spread the whipped cream evenly over the bananas. Chill for another hour if you prefer a firmer topping. -
Step 13
Garnish with chocolate shavings, nuts, or your favorite toppings. Slice, serve, and enjoy!
- Pro Tip from Foodicious Recipes
For the best texture and flavor, assemble your Banoffee Pie a few hours in advance but add the banana slices and whipped cream just before serving, this keeps the bananas fresh and the cream perfectly fluffy!
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