Is there a more comforting dessert in the world than a good old banoffee pie recipe? I'm struggling to think of many that can top it!
I know that you'll all love this pudding as it has such a delicious, creamy consistency. A biscuit base, a caramel filling and a cream and chocolate topping. What's not to love?
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HOW DO YOU MAKE BANOFFEE PIE?
Below you can take a look at a quick overview of how to make my tasty muffin recipe. The full method is down on the recipe card. If you're looking for detailed steps, be sure to see it!
Start by crushing your biscuits as you'll need the crumbs for the base. You can then add your biscuit crumbs to a mixing bowl along with vegan butter. Mix and press into the bottom of a springform pan.
Place your base into the fridge for 30 minutes while you prepare the caramel filling. This is made by mixing the cornflour with two tablespoons of plant milk, then by adding the remaining plant milk, sugar, vanilla and vegan butter.
Stir the mixture and heat in a saucepan. Firstly over a medium-low heat until everything is combined, then after that, over a high heat.
Your caramel should begin to thicken nicely after about 5 minutes. You can then remove it from the heat and pour it over your base.
Allow the caramel filling to cool, then place it in the fridge for an hour. Once it has cooled, place the sliced bananas over the caramel in any pattern you wish, followed by the vegan whipped cream and chocolate shavings.
TIPS FOR MAKING THIS RECIPE
Don't forget to refrigerate your biscuit base
This is super important. Make sure that it has been chilled for the full 30 minutes before pouring in the caramel filling.
Don't burn your 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.
HOW CAN I STORE MY BANOFFEE PIE?
To store this banoffee pie recipe there is only one option.
- In the refrigerator: 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. Eat within three days.
- The great thing about banoffee pie is that it still tastes great, days after it was made.
- If you slice your banoffee pie, you can also store in an airtight container.
WHAT BISCUITS CAN I USE FOR THE BASE?
If you can buy McVities Digestives where you live, they are perfect for this recipe. They're 'accidentally vegan' and the flavours 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.
VEGAN CREAM FOR BANOFFEE PIE
For the vegan cream player, there are two options. You can either whisk your own vegan double cream or you can use sprayable vegan whipped cream instead. I opted for the latter.
VARIATIONS & SUBSTITUTIONS
- I decided to use a sprayable vegan whipped cream by Food Heaven but if you wish to whip your own cream, Elmlea have a vegan double cream.
- You can also flavour your whipped cream. In the past, I have added some coffee extract to cream and it tastes AMAZING!
- If you don't fancy having shaved chocolate on top, there are plenty of other awesome options for you. It could be more biscuit crumbs, chopped hazelnuts or even just cocoa powder.
- If you don't have Digestive biscuits where you live, try Graham crackers, which taste quite similar.
Vegan Banoffee Pie Recipe
- 260 g digestive biscuits
- 150 g vegan butter melted
- 2 Tablespoons cornstarch
- 250 ml plant milk
- 100 g brown sugar
- 1 teaspoon vanilla extract
- 25 g vegan butter softened
- 2 large bananas
- sprayable vegan whipped cream to taste
- vegan chocolate shavings to taste
Making the base:
- 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 base 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 base 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!
- Store in the refrigerator for up to 3 days.