This vegan banoffee pie is the easiest no-bake dessert you will ever make! Chocolate biscuit base and crust are filled with a layer of caramel and sliced bananas and topped with whipped coconut cream. Crowd-pleasing treat for vegans and non-vegans alike!
It's a no-bake recipe, which also makes it perfect for any novice or less experienced bakers. All elements of this recipe can also be made by hand, without the use of any special equipment!
Whether you are vegan or not, I can guarantee that you are going to love this pie!
Just like my recipe for Summer Peach Tart or my Lemon Curd and Mascarpone Tart recipe, this is another no-bake dessert, perfect for any occasion or gathering. As the caramel layer needs time to set, it will be a great recipe to make ahead. I normally make the crust and the caramel in the morning, to have it perfectly set and ready to be served in the evening.
To make this easy banoffee pie, you will need the following ingredients:
- Bourbon biscuits - Used to make the base and the rust of the banoffee pie.
- Dairy-free butter - Small amount of melted butter goes into base and crust of the pie, and you will also need some butter for the caramel.
- Soft light brown sugar - To make the caramel.
- Vegan condensed milk alternative - Also to make the vegan caramel.
- Dairy-free cream - You will need some for the caramel and for the whipped cream topping.
- Cornflour - You need 3 tablespoons of cornflour. It acts as a thickener for the caramel filling.
- Bananas - 2 medium bananas for the filling.
- Icing sugar
- Cocoa powder and/ or dark chocolate shavings - To decorate the pie with, but both are optional.
Start by whizzing your biscuits in a food processor, until the texture resembles fine crumbs. You can also crush the biscuits by hand, using the rolling pin. Once they are crushed, mix them together with melted vegan butter and press firmly into the base and sides of the tin. Place the prepared crust in the fridge for 10 minutes.
Hint: Use the back of measuring cup or the base of thicker glass for pressing the mixture firmly into the tin.
Next step is to prepare the caramel filling. Place the vegan butter, light brown sugar and vegan condensed milk in a large non-stick saucepan. In a small jug or a bowl, combine the cornflour with cream and mix until smooth, then pour this mixture into the saucepan with the rest of the ingredients.
Heat these ingredients over the medium heat, until all the sugar and butter has melted. Next, increase the heat to high and bring the mixture to a rapid boil for 5 minutes or until it reaches 115°C on a cooking thermometer, stirring it at all times. Remove it from the heat and allow it to cool for couple of minutes.
Pour the caramel over the base of the pie, cool and then chill it for 2 hours, allowing it to set. Once set, place the sliced bananas on top of the caramel, and top it up with the whipped cream.
Hint: Alternatively, you can also make vegan caramel by boiling the vegan condensed milk or condensed coconut milk in a pan of water. To do this, place the can in a large saucepan and fill it up with enough water to submerge the whole can in it. Bring it to boil over the medium heat, then reduce the heat to low and simmer it for 3 hours. Remove the pan from the heat and use metal tongs to remove the can with. Allow the can to cool completely, before opening it.
- You can use any type of sweet biscuits for the base and the crust. I opted for Bourbon creams, but you can use Digestives, graham cracker crust, Hobnobs, Oreos, shortbread or Lotus Biscoff biscuits.
- Dairy-free butter is widely available these days in most of the supermarkets. I used Flora plant butter. You can also use vegan spreads in this recipe.
- Vegan condensed milk - I used Carnation vegan condensed milk alternative, which is available from most of larger supermarkets in the UK. Alternatively, you can also use condensed coconut milk (Nature's Charm or Biona Organic).
- Dairy free cream - I like to use Elmlea plant based cream. It's great for pouring and for whipping. You can also use cream from the can of the full fat coconut milk (place it in the fridge overnight then scoop only the thick cream from the top of the can to use, save the water for smoothies!). Some shops also sell full fat coconut cream, which can be used to make coconut whipped cream.
- Vegan caramel - If you don't have any vegan condensed milk or condensed coconut milk, you can follow this recipe for Homemade Vegan Caramel from Sweet Simple Vegan. Alternatively, you can also use ready-made shop bought vegan caramel (available online or in larger supermarkets), or date caramel (like in this recipe from Minimalist Baker).
- Gluten free vegan banoffee pie - This pie can be very easily turned into a gluten free version! To do so, use gluten free biscuits and make sure that the cornflour is gluten free.
- Mini banoffee pies - Why not try making individual mini-banoffee pies? You could use small, individual tart tins or even muffin tins for that. Line the muffin tin with paper liners, divide each of the pie components between each case and enjoy the bite-sized pies!
One of the best things about this simple recipe, is the fact that you don't really need any fancy or special equipment.
Tart tin - I'm using 23cm round loose-based fluted tart tin. You can use any type of tin for this pie. Ideally, you want it to have loose base, as it makes the removal of the pie much easier. It can be round, square or rectangular, as long as it is similar in size and capacity (otherwise, you will have to adjust the amount of the ingredients).
You can also use glass or ceramic pie dish for your banoffee.
Food processor - Use it for whizzing up the biscuits into crumbs, alternatively, you can use rolling pin to crush the biscuits.
Large non-stick saucepan - To cook the caramel.
Cooking thermometer - Helpful when making the caramel filling, but it is not necessary to have one.
Electric mixer - Freestanding or hand held electric mixer or whisk to whip the cream.
Piping bag with the nozzle - Use only if you want to pipe the whipped cream on top.
Make ahead instructions
Some elements of this pie can be prepared ahead of time. You can make the base and the crust, and store it in the fridge for up to 2 days. Caramel filling can also be made a day or two in advance.
As for the rest, bananas and whipped cream will always taste best fresh, so I recommend making them on the day you are planning to serve this pie.
You can also prepare the whole pie in the morning, store it in the fridge and serve later on the same day.
Vegan banoffee pie is best eaten fresh, on the day it was made, as it has the layer of sliced bananas and a whipped cream topping. Store any leftovers in the fridge, in airtight container for up to 2 days.
This vegan pie is not suitable for freezing.
Make sure to press the mixture of biscuits and melted butter firmly to the base and sides of the tin. This will create sturdy, compacted crust and will prevent it from crumbling and breaking when sliced.
When using vegan cream, make sure it is well chilled, and keep it in the fridge until you need it. Dairy-free cream will take longer to whip, in comparison to traditional whipping cream. It takes me about 7-10 minutes in my hand-held electric mixer to get the vegan cream to hold soft peaks.
Vegan banoffee pie
- 1 22 cm (8.6in) round loose-based tart tin
- 1 Food processor optional
- 1 Large non-stick saucepan
- 1 cooking thermometer optional
- 1 Electric or hand-held whisk
For the base:
- 400 g Bourbon cream biscuits or any sweet biscuits of choice
- 100 g vegan butter (melted)
For the filling:
- 75 g light brown soft sugar
- 75 g vegan butter
- 1 can 370g vegan condensed milk alternative
- 60 ml dairy-free cream
- 3 tablespoon cornflour
- 2 medium bananas
For the whipped cream topping:
- 250 ml dairy-free cream chilled
- 80 g icing sugar
- 1 tablespoon cocoa powder for dusting optional
- Place the biscuits in a food processor and whizz until you have fine crumbs. You can also crush the biscuits by hand, using rolling pin. Mix with melted vegan butter and transfer into 23 cm loose-based tart tin. Press the mixture firmly over the base and the sides of the tin, and place in the fridge for 10 minutes.
- Place the light brown sugar, vegan butter and condensed milk into a large non-stick saucepan over medium heat. In a separate small bowl or a jug, mix together the cornflour and cream until smooth, thick paste, then pour into the saucepan with the rest of the ingredients. Allow the sugar to dissolve, then increase the heat to high and bring the mixture into rapid boil for 5 minutes, or until it reaches 115°C on a cooking thermometer, stirring at all times. Remove from the heat and cool for a couple of minutes. Pour the caramel into prepared base. Cool and refrigerate for a couple of hours, allowing the caramel to set.
- Slice the bananas and arrange them on top of the set caramel. Using an electric mixer, or hand-held whisk, mix together the chilled dairy-free cream and icing sugar until you have soft peaks (this may takes up to 10 minutes). Transfer the whipped cream to a piping bag (optional) and top the pie with it. Dust the pie with some cocoa powder before serving (you can also add some chocolate shavings if you'd like).
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- Make sure to press the base and crust firmly to the base and sides of the tin. This will prevent the pie crumbling and falling apart when slicing it.
- Caramel needs at least a couple of hours in the fridge to set properly.
- The crust and the caramel filling can be prepared a day ahead and stored in the fridge.
- Storage instructions: The banoffee pie tastes best eaten fresh, on the day it was made. Store any leftovers in the fridge, in airtight container for up to 2 days.
- This banoffee pie is not suitable for freezing.