BEST Vegan Banoffee Pie

This vegan banoffee pie is one of the easiest no-bake desserts you can make. It consists of a crunchy biscuit base, a slathering of thick caramel and a layer of sliced bananas, all topped off with dairy-free whipped cream.

If you’ve been missing your old favourite treats since going vegan, don’t worry, I’ve got you covered! Today I’m going to show you how to make the most delicious vegan banoffee pie that tastes just like the original!

It has a sweet, crumbly biscuit base, a thick layer of dairy-free homemade caramel, banana slices, and lots of vegan whipped cream. Top it off with some chocolate shavings and you’ve got a delicious no-bake dessert that’s perfect for sharing (or not, I won’t judge). I’ve made this for Christmas dessert every year for the past 3 years and my non-vegan family love it as much as I do!

No condensed milk needed!

Because the caramel filling for banoffee pie is usually made with condensed milk, I had to get a little creative when recreating my vegan version.

I know there are coconut condensed milks you can buy but my audience is worldwide and I didn’t want to recommend something that a lot of people may not have access to. I wanted a quick and easy, accessible, no-fuss filling that everyone could make at home.

The recipe I came up with has just 5 simple ingredients and you won’t even need a candy thermometer to make it! It’s super delicious and once it’s mixed in with the other layers of the pie, you’d never be able to guess it’s vegan!

Biscuit base

The base for this recipe consists of a mix of biscuits and melted vegan margarine. I used Digestive biscuits for the most authentic flavour but you can use any other type of neutral-tasting cookie such as Graham Crackers or Hobnobs if you prefer. As with anything else, make sure to double-check that whatever type of cookies you choose are vegan-friendly. I’ve found that many brands of Digestive biscuits are suitable for vegans but some companies like to sneak milk or honey in there!

I used Lovett’s Digestives for this recipe and I believe McVities are now vegan following a recent recipe change.

How to make vegan banoffee pie step-by-step

Step 1: The first step is to make your no-bake biscuit base. Start by measuring out 250g of Digestive biscuits then crush them up into fine crumbs. It’s quicker to do this in a high-power blender if you have one but crushing them with a rolling pin will do the trick too! Place the crumbs into a large bowl for the next step.

Step 2: Gently melt 90g of vegan margarine. I did this over the stove but you can do it in the microwave if you’d prefer. Pour the melted margarine into the bowl and mix well until the biscuit crumbs are well coated.

Step 3: Transfer the base mixture into a 9-inch tart tin and press it down firmly. I like to use the bottom of a glass or measuring cup to make sure it’s in there tightly. Put the base into the fridge to chill while you prepare the filling.

Step 4: Next, it’s time to make the gooey vegan caramel for the inside of the pie. To do this, measure out the following ingredients:

• 250ml of soy milk
• 2 tablespoons of cornflour (cornstarch)
• 80g of brown sugar
• 2 tablespoons of vegan margarine
• 1 tablespoon of vanilla extract

Step 5: Mix the cornflour with 2 tablespoons of the soy milk in a small bowl or mug until smooth. Then add the rest of the milk in and mix well. Doing this will prevent the caramel from becoming lumpy when heating it up.

Step 6: Add the cornflour milk into your saucepan along with the sugar and vanilla and mix well. Add the vegan margarine to the pan then place it over low heat on the stove. Stir occasionally until the margarine has completely melted, then turn the heat up to high.

Step 7: Stir the mixture constantly until it starts to bubble and thicken slightly, then remove it from the heat. This should only take a few minutes. The caramel will continue to thicken a little after it’s removed from the heat, so don’t leave it on there for too long.

Note: Be careful not to burn yourself when handling caramel as the sugar will get really hot!

Step 8: Let the caramel cool for a few minutes, give it a good stir then spoon it over your cooled biscuit base. Pop it back in the fridge for 1 hour.

Whipped cream topping

For your dairy-free banoffee pie cream topping, you have a couple of options. I used a ready-to-whip plant-based double cream by Elmlea. It makes things super easy, requires next to no effort, and it has no strong taste that might overpower the banoffee flavour. It’s the closest thing I’ve found to dairy double cream! If you’re in the US, you can use Silk heavy whipping cream for a ready-made option.

Alternatively, if you’d like to make your own cream from scratch, check out my vegan coconut whipped cream, which can be made with just coconut milk and icing sugar!

If you can’t get hold of Elmlea or Silk whipping cream and don’t fancy a coconut flavour on your dessert, here are some other vegan brands I’m aware of:

• Soyatoo
• Heavenly (spray cream)
• Shlagfix

Putting it all together

Step 1: Once you’ve decided which type of cream you’re going to use, whip it up into stiff peaks, or at least until it can hold its shape.

Step 2: Next, slice 2-3 bananas (depending on how thick you want the slices). Arrange them neatly on top of the caramel layer in your pie.

Step 3: Top the pie with your whipped cream, making sure the bananas are covered so they don’t go brown. I piped mine on using a Wilton 1M piping tip but you can spread the cream on with a spoon if you prefer.

Step 4: Finally, I used a potato peeler to create some vegan chocolate curls then sprinkled them on top. And voila! Your dairy-free banoffee pie is ready to be enjoyed!

FAQs

More vegan British desserts

• Cherry bakewell tart
• Lemon drizzle cake
• Sticky toffee pudding
• Flapjacks
• Carrot cake

I hope you enjoy my vegan banoffee pie recipe. If you make it yourself, please leave a comment and rating to let me know how you get on! Happy baking!