Caramel Banana Cream Paradise
I love banoffee pie. In fact, it's one of my favourite desserts of all time. These vegan banoffee bars are essentially super creamy, mini versions and I can't stop making them. I'm in heaven every time I munch on them!
They're made from a Digestive base, a caramel banana filling and homemade dairy free whipped cream on top. What more could you ask for?
Be sure to see my panfried caramelized bananas which is another recipe that I love.
Prefer To Watch Instead?
Ingredients For This Recipe
- Digestive biscuits or vegan Graham crackers - for the base.
- Vegan butter
- Pinch of salt
- Vegan condensed milk - the main ingredient for the caramel.
- Vegan butter block
- Granulated sugar
- Golden syrup - adds a nice sweetness to the bars.
- Bananas
- Full fat coconut cream - this makes a great whipped cream alternative.
- Powdered sugar
- Vanilla extract
How To Make Vegan Banoffee Bars
Step-By-Step Instructions
For the full method and ingredient amounts, 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.
4: Take the base out from the freezer and place chopped bananas over it.
5: Pour the caramel over the base 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 flavour. 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.
Why You Will Love These Bars
- These banoffee slices are a banana lover's dream.
- They have a thick and creamy caramel centre.
- The whipped cream is banana flavoured and is so fluffy.
- These bars are completely no-bake.
- This recipe is fully vegan and dairy free.
Thick & Creamy Vegan Caramel
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.
I have to say, the toffee caramel filling tastes amazing. All the components such as the base, cream and bananas are amazing together but the caramel is definitely the part which is the icing on the cake.
How To Store Banoffee Bars
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 flavour in these treats increases.
Some More Banana Treats
Vegan Peanut Butter Banana Cake
Print
Vegan Banoffee Bars (No-Bake)
- Total Time: 1 hour 30 minutes
- Yield: 16 Bars 1x
- Diet: Vegan
Description
If you love all things banoffee, you'll love these vegan banoffee bars which are full of cream, caramel and of course, bananas!
Ingredients
For the base:
- 360g Digestive biscuits or vegan Graham crackers
- 120g vegan butter (melted)
- Pinch of salt
For the toffee caramel filling:
- 350g vegan condensed milk
- Pinch of salt
- 110g vegan butter block
- 60g granulated sugar
- 2.5 Tablespoons golden syrup
- 2-3 medium bananas (chopped)
For the whipped cream topping:
- 800g full fat coconut cream (roughly 4 cans chilled overnight)
- 100g powdered sugar
- 1.5 teaspoons vanilla extract
- 75g bananas (mashed)
- Digestive or Graham cracker crumbs (to taste)
Instructions
Preparation:
- 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.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: No-Bake
- Method: No Baking
- Cuisine: Banoffee Bars
Nutrition
- Serving Size: 1 Bar
- Calories: 446
- Sugar: 33.3 g
- Sodium: 591.8 mg
- Fat: 27 g
- Carbohydrates: 47.9 g
- Protein: 4.8 g
- Cholesterol: 63.9 mg
Keywords: banoffee, banoffee pie, vegan banoffee pie, vegan treats, vegan desserts, banana pudding
Mollie Chambers says
Best banoffee recipe I’ve ever made. Sooo good!
★★★★★