Vegan Banoffee Bars (No-Bake)

5 from 2 votes

If you love all things banoffee, you'll love these vegan banoffee bars which are full of cream, caramel and of course, bananas!

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: Banoffee Bars

Diet: Vegan

Servings: Bars

Calories: 493kcal

Author: DJ

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.

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.

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.