Is there a more comforting and heavenly dessert in the entire world than a good old vegan banoffee pie recipe? There aren't many homely treats which can beat it and this one needs to be at top of your list!
I'm so excited for you to try this pudding as it's so dreamy and totally delicious. The creamy consistency is just the beginning. The cookie base, which sits alongside that super sweet caramel filling and the whipped cream topping is also so moreish.
The flavors in this treat are also worth raving about. You're going to be in banana paradise once you try this easy pie.
If you love no-bake recipes as much I do, you should check out some my classics like the vegan biscoff caramel bars, vegan biscoff brownie bark, vegan chocolate peanut butter cups and vegan rocky road bars which all offer delicious vibes.
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Why You Will Love This Banoffee Pie
- Easy to Make - Making this vegan banoffee pie is really simple. You need to press the crust into the base of your tin, make the filling, pour it over the crust and chill. Then you need to top the first two layers with fresh bananas and vegan cream. That's everything!
- Amazing Flavors - The flavors from the caramel, with the buttery crust, the cream and of course, the bananas all combine to create an amazing dessert which tastes incredible. If you've never tried a banoffee pie before, this is your perfect chance to break that streak.
- Banana Heaven - Bananas are the main focus in a banoffee pie so if you love recipes which have them as center stage, you're going to fall in love with this one. Also see my vegan pan fried caramelized bananas, vegan chocolate banana bread , vegan banoffee bars and vegan chocolate banana pops for more inspiration.
- Allergy Friendly & Plant Based - This vegan banoffee pie recipe is completely vegan and dairy free.
Ingredient Notes
- Digestive Cookies/Graham Crackers - These will be used for the pie crust. Simply combine them with some melted vegan butter and the blender will do the rest of the work for you.
- Cornstarch - The cornstarch will thicken the homemade caramel so that it will have that classic, gooey consistency.
- Brown sugar - I chose to use brown (demerara) sugar for this recipe due to the molasses present within it. This gives the caramel a stronger taste than regular white sugar.
- Large Bananas - If you like your desserts to look aesthetically pleasing, avoid buying ripe bananas for this recipe. Although, these possess the best flavors, they're also brown and mushy. Save those kinds of bananas for the vegan banana chocolate chip muffins and vegan biscoff banana cake recipes. Large bananas which aren't quite ripe yet are your best option.
- Dairy-Free Whipped Cream - I like to use the food heaven dairy-free whipped cream alternative but you can also buy vegan whipping cream and make your own for sure.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you'd rather make your own vegan whipped cream, instead using store-bought alternatives you easily can. My vegan coconut whipped cream is a great option for people who prefer to make things from scratch and it's even a little healthier than it's commercialized counterparts. Be sure to give it a try.
- If you don't fancy having shaved chocolate on top, you can change the toppings as there are plenty of other awesome options for you. Some popular choices include Biscoff cookie crumbs, chopped hazelnuts or even just cocoa powder.
How To Make Banoffee Pie
For the full method, please refer to the recipe card at the bottom of this post.
1: Make the cookie crust by combining the Digestives/Graham Crackers with the vegan butter.
2: Combine all the caramel ingredients in a saucepan and cook until thick. Pour over the crust.
3: Top the caramel layer with bananas, dairy-free whipped cream and vegan chocolate shavings.
Expert Tips
Don't forget to refrigerate - Refrigerating the crust is super important. Make sure that it has been chilled for the full 30 minutes before pouring on the caramel filling. Then also refrigerate the caramel so that it can thicken.
Don't burn the caramel filling - Unfortunately, caramel has a tendency to burn and to stick to the bottom of pans. Make sure that you're stirring continuously so that this doesn't happen.
Recipe FAQs
You can either whisk your own vegan double cream or you can use sprayable vegan whipped cream instead. I opted for the latter.
Emlea sells a good 'whisk yourself' vegan whipping cream and Food heaven sell a sprayable alternative.
If you can buy McVities Digestives where you live, they are perfect for this recipe. They're 'accidentally vegan' and the flavors suit this banoffee pie to a tee.
Alternatively, using Lotus Biscoff biscuits are great as they have a similar texture to the Digestives. If you're in North America, Graham Crackers are also a fantastic option.
Store the pie in the refrigerator for up to three days. If you've sliced it, use airtight containers for ease. As this recipe calls for vegan whipped cream, it's not suitable for freezing. As your banoffee pie leftovers will need to stay cold, the fridge is perfect.
More Vegan No-Bake Recipes
If you tried this Vegan Banoffee Pie 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 Pie Recipe
Ingredients
Crust:
- 260 g vegan Digestive cookies or vegan Graham crackers
- 150 g vegan butter melted
Caramel Filling:
- 2 Tablespoons cornstarch
- 250 ml plant milk
- 100 g brown sugar
- 1 teaspoon vanilla extract
- 25 g vegan butter softened
Cream Layer:
- 2 large bananas
- sprayable vegan whipped cream to taste
- vegan chocolate shavings to taste
Instructions
Making the crust:
- Firstly, crush your digestive biscuits with the bottom of a rolling pin or in a high-speed blender. The crumbs should be coarse and almost fine.
- Add the biscuit crumbs to a large mixing bowl. Add the melted vegan butter and stir until the digestives are covered and wet.
- Tightly, press the crust into the bottom of a non-stick, 8-inch springform tart pan. I like to press down firmly with a glass.
Making the filling:
- Now it's time to prepare the vegan caramel filling. In the meantime, your crust into the refrigerator for 30 minutes.
- Mix the cornflour with 2 tablespoons of the plant milk. Stir until smooth. Add in the remaining plant milk and mix again.
- Now pour the cornflour mixture into a medium saucepan along with the brown sugar, vanilla extract and vegan butter. Stir thoroughly.
- Place the saucepan over a medium-low heat until everything is well combined. Then turn up the heat to a high temperature. Stir continuously until it thickens. This shouldn't take more than 5 minutes. You can then remove your filling from the heat.
- After your base has been in the fridge for 30 minutes, pour your filling over it (as soon as possible). If the 30 minutes isn't up yet at this point, continue to stir the filling.
- Allow the caramel to cool, then place it in the refrigerator for 1 hour.
- Just before you take your treat out of the fridge again, slice the bananas into thin pieces.
- Place the pieces over the caramel in a style that you like. You can even add more banana if you wish!
For the topping:
- Finally, top with dairy free whipped cream and chocolate shavings. I used sprayable store-bought whipped cream but you can also whip your own. Enjoy!
Video
Notes
- Refrigerating the crust is super important. Make sure that it has been chilled for the full 30 minutes before pouring on the caramel filling. Then also refrigerate the caramel so that it can thicken.
- Unfortunately, caramel has a tendency to burn and to stick to the bottom of pans. Make sure that you're stirring continuously so that this doesn't happen.
Anonymous says
Tastes just like a non vegan one. Thank you!