I love a classic banoffee pie and it's one of my favorite desserts of all time for sure. These easy and delicious vegan banoffee bars are basically super creamy, mini versions and I can't stop making them.
They're made from a buttery Digestive base, a caramel banana filling and homemade dairy free whipped cream on top. What more could you ask for? They taste so heavenly every time I snack on them!
These banana treats are gorgeously balanced between sweet and salty flavors and are very difficult not to love. I have to say, they're probably some of the tastiest sweet treats that I have ever made.
Why You Will Love These Bars
- Strong Flavors - If you're a lover of all things banana, you'll fall in love with these bars instantly. The banana flavor is definitely as strong as it is in my vegan panfried caramelized bananas without a doubt. What makes this even better is that the whipped cream topping which is inspired by my vegan coconut whipped cream, also contains bananas!
- No Baking Required - This recipe is 100% no-bake which is very convenient considering the fact that this is also a very easy recipe to follow. All you need to do is make the crust, make the filling and while it is chilling in the fridge, you make the topping. A total of 90 minutes is required.
- The Best Caramel - The caramel filling is so thick and gooey, giving the toffee vibes in this recipe that we all know and love.
- Allergy Friendly & Plant Based - This vegan banoffee bars recipe is fully vegan and dairy free.
- Vegan condensed milk - This is the main ingredient that you will need for the caramel filling. I used a store bought version for this recipe but if you can't find a vegan version where you live, try making my own vegan condensed milk instead.
- Vegan butter block - Whenever I make this recipe, I love to add vegan block butter to the caramel mixture. A buttery caramel is always superior in my opinion and it also makes it a little creamier, which I love.
- Golden syrup - I chose to add golden syrup to the caramel because I wanted to give some extra sweetness to the bars which compliments the banana flavors greatly.
- Bananas - You can't have banoffee bars without bananas. These are the main ingredient and I highly recommend that you opt for bananas which are slightly ripe like I did for the vegan banana bread baked oats recipe, as these will have better flavor.
- Full fat coconut cream - This underrated ingredient makes a great whipped cream alternative.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you have a gluten free diet as well as a vegan diet, you only need to change one of the ingredients. That is the Digestives/Graham crackers. You can make these bars fully gluten free by either choosing a gluten free cookie of your choice OR a gluten free version of Digetsives/Graham crackers if you can find any. A good example of a flexible recipe that can also be made with or without gluten products is my vegan snickers cheesecake.
- An variation for you is also to add more bananas to the center layer. I personally like the recommended amount in the recipe card as it has a good caramel to banana ratio but if you're a big fan of bananas, then feel free to add more.
How To Make Vegan Banoffee Bars
For the full method, please refer to the recipe card at the bottom of this post.
1: Line a large, square baking pan with parchment paper.
2: Press the base ingredients into the bottom of the lined pan. Freeze.
3: Add the caramel filling ingredients to a large sauce pan. Make it on the stove.
4: Take the base out from the freezer and place chopped bananas over it.
5: Pour the caramel over the crust and bananas. Refrigerate.
6: Take out from the fridge.
7: Add the cream ingredients to a stand mixer.
8: Make the coconut banana whipped cream.
9: Spread the whipped cream over the caramel and top with Digestive or Graham cracker crumbs.
10: Slice and serve.
Tips For Making Banoffee Slices
Use slightly ripe bananas - You don't want your bananas to be too brown from the start but if you can find any that are a little ripe, they will offer the dessert a little more flavor. This is just a personal preference of mine. If you are planning to keep leftovers, they will naturally ripen anyway.
Be patient with the cream - When making the whipped cream topping in the stand mixer, don't rush. Although it can be tempting to spoon it out from the bowl, wait until it can hold at least semi-stiff peaks.
Making the caramel - This is actually incredibly easy to make. All you need to do is add all of the ingredients to a saucepan and heat it on the stove until it thickens nicely. After that, you can pour it onto the base and the fridge will do the rest of the work.
Keep these banoffee bars stored inside the fridge for 2-3 days. The bananas may get a little browner but they still taste amazing. As the days go on, the amount of flavor in these treats increases.
Banoffee is a traditional and popular English dessert which combines both banana and toffee. It is usually served with a cookie base and fresh cream in the form a pie and consists of a variety of flavors.
Condensed milk is one of the main ingredients that goes into making a creamy homemade caramel.
More Vegan Banana Recipes
If you tried this Vegan Banoffee Bars Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan Banoffee Bars (No-Bake)
For the crust:
- 360 g Digestive biscuits or vegan Graham crackers
- 120 g vegan butter melted
- Pinch of salt
For the toffee caramel filling:
- 350 g vegan condensed milk
- Pinch of salt
- 110 g vegan butter block
- 60 g granulated sugar
- 2.5 Tablespoons golden syrup
- 2-3 medium bananas chopped
For the whipped cream topping:
- 800 g full fat coconut cream roughly 4 cans chilled overnight
- 100 g powdered sugar
- 1.5 teaspoons vanilla extract
- 75 g bananas mashed
- Digestive or Graham cracker crumbs to taste
- Start by lining a square, 8-inch baking tin with parchment paper.
Make the crust:
- Pour your Digestives or vegan Graham crackers into a high-speed blender or a food processor and blitz them until they are fine crumbs.
- Next, add the melted vegan butter and salt. Blitz again to create a wet mixture.
- Using your hands or a flat-bottomed glass, press your base into the bottom of the lined baking tin firmly.
- Place your Digestive base into the freezer while you make the filling.
Make the toffee caramel filling:
- Add all your caramel filling ingredients to a large saucepan and place over a low heat.
- Keep stirring constantly for 16-18 minutes so that it doesn’t stick and burn. The caramel will thicken.
- A few minutes before you remove the caramel from the pan, slice the bananas into medium-sized slices (about 1-2cm thick) and place them over the Digestive base so that there are no big gaps.
- Pour the thickened caramel sauce over the bananas and the frozen Digestive base. Smooth it out quickly with a palette knife as it will set fast!
- Let the caramel cool at room temperature for 20-30 minutes then place it into the fridge to set completely for 60-70 minutes.
Make the whipped cream topping:
- Scoop out the coconut cream (the thick part from the top out from the cans) into the bowl of a stand mixer. You can use the excess coconut water for a smoothie!
- Using the whisk attachment, whisk on a low speed for the first minute or two, then a medium-high speed after that until a whipped cream forms.
- Once you have the ‘whipped cream’ consistency, add in the powdered sugar and vanilla extract. These will sweeten it nicely.
- Finally, add the mashed bananas. Turn the stand mixer off once they are combined.
- Spoon the banana whipped cream over the chilled caramel layer and smooth it out with a palette knife.
- Top the cream with extra Digestive crumbs if you like. Slice and serve.
- You don't want your bananas to be too brown from the start but if you can find any that are a little ripe, they will offer the dessert a little more flavor. This is just a personal preference of mine. If you are planning to keep leftovers, they will naturally ripen anyway.
- When making the whipped cream topping in the stand mixer, don't rush. Although it can be tempting to spoon it out from the bowl, wait until it can hold at least semi-stiff peaks.
- The caramel is actually incredibly easy to make. All you need to do is add all of the ingredients to a saucepan and heat it on the stove until it thickens nicely. After that, you can pour it onto the base and the fridge will do the rest of the work.