This decadent vegan banoffee pie recipe has crumbly pecan and biscuit bases, a rich vegan toffee filling, fresh bananas and whipped cream. A deliciously more-ish dessert!
🍴 Why you will love this recipe
These pretty individual banoffee pies are easy to make, and a crowd-pleasing vegan dessert. The classic British pudding is easy to vegan-ise with dairy-free alternatives widely available in supermarkets.
A crumbly pecan and biscuit base is topped with a lusciously thick vegan toffee sauce, fresh bananas and whipped vegan cream.
You can make six individual pies as I did, or one large pie instead. Make sure you use a loose-bottomed tart tin to make it easy to remove the pies in tact!
📝 What you need
Vegan butter Always use a good-quality block margarine like Flora Plant or Naturli block for baking. They have a lower water content so give excellent results, especially in making the toffee sauce.
Vegan Condensed Milk This exellent product is now widely available in supermarkets - made from oat flour and rice flour, it behaves just like a dairy condensed milk.... perfect for toffee, fudge or my Vegan Millionaire's Shortbread!
Dairy-free Cream The whipped cream topping is an important element to these banoffee pies. The only vegan cream I've had success with is Elmlea Plant Double pictured above. It takes a while to whip to stiff peaks so keep going! Alternatively you could chill a tin of coconut milk, scoop out the solids (discard the liquid) and whip that instead.
Digestive Biscuits are usually vegan but always check the ingredients just to be sure.
You will need loose-bottomed tart tins for this vegan banoffee pie - either individual ones or one larger tin. Trust me - they will be a nightmare to get out of the tin otherwise!
👩🏽🍳 How to make your Vegan Banoffee Pies
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.
Crush the biscuits and blitz the pecans. Melt the dairy-free margarine and mix until fully coated.
Press the mixture firmly into individual tart cases and chill or freeze until needed later. To make the toffee sauce - heat the vegan butter and soft brown sugar in a saucepan until dissolved. Add the vegan condensed milk and bubble for 2-3 minutes until golden.
Leave the toffee sauce to cool, then spoon it into the tart cases. Return them to the fridge or freezer. Whip the vegan double cream and icing sugar until stiff peaks form.
Slice the bananas and toss in a little lemon juice. Arrange over the toffee sauce. Pipe the whipped cream over the bananas, then drizzle with a little leftover toffee sauce.
There are a few little tweaks you can make to your banoffee pie to add your own twist. How about:
- Adding a little instant coffee powder or coffee extract to the whipped cream, a pleasing contrast to all the sweetness.
- Topping the pie with shavings of very dark chocolate, (check it is vegan)
- Making candied pecan nuts to top the pies, inspired by Lily Vanilli in the Guardian's quest for the 'Perfect Banoffee Pie'.
🔪 Top Tips & FAQs
Make sure your pie bases are thoroughly chilled before filling with toffee sauce. If you're in a hurry, pop them in the freezer!
Keep stirring the toffee sauce as it cooks to make sure it doesn't catch on the bottom of the pan. From the time it starts bubbling it only needs 2-3 minutes to turn golden and glossy, then remove from the heat to cool.
Assemble the final layers at the last minute as the whipped cream starts to flop after a while and the bananas can go a bit soggy. If you want to prepare ahead, you can make the pie cases and fill them with caramel, then chill or freeze until needed.
The biscuit bases and toffee sauce freeze really well, so you can make the recipe up to that point, freeze the pies then defrost and finish with banana and vegan cream just before serving.
Bananas that are firm and slightly under-ripe are better in these pies than squishy, over-ripe ones. Their firm texture is a good contrast to the toffee sauce, and they are slightly less sweet, which is a welcome change from the rest of the pie!
The only option without a loose-based tin is to line a cake tin with cling film, fill with the biscuit base and toffee sauce, freeze and then use the cling film to remove from the tin. You can then add the banana and vegan cream topping.
Vegan Banoffee Pie
- 6 x individual loose-based tart tins (or 1 x 20cm loose-based tart tin)
For the biscuit bases:
- 8 digestive biscuits (check they are vegan)
- 60 g pecan nuts
- 75 g dairy-free block margarine I use Flora Plant Butter or Naturli Block
For the toffee sauce:
- 75 g dairy-free block margarine
- 75 g light brown sugar
- 1 x 397g tin vegan condensed milk
- 1 teaspoon vanilla extract
For the banana layer:
- 3 small bananas
- 1 lemon
For the cream topping:
- 250 ml dairy-free double cream I used Elmlea Plant Cream - other varieties are unlikely to whip to a piping consistency
- 2 tablespoon icing sugar
To make the biscuit bases:
- Crush the biscuits (you can put them in a bag and bash them or use a mini-chopper if you prefer!). Finely chop the pecan nuts in a mini chopper.
- Melt the vegan block margarine in the microwave or saucepan, then mix through the biscuits and pecans until fully coated.
- Divide the mixture between your six individual tart tins (or large tin) and use the back of a spoon to press down very firmly into the base and up the sides, (see photos in the post above).
- Chill or freeze until needed.
To make the toffee sauce:
- Melt the vegan block margarine and sugar in a saucepan over a medium heat, and stir until the sugar has fully dissolved.
- Add the condensed milk, bring to the boil and bubble for 2-3 minutes until it is a dark golden colour. Stir through the vanilla and set aside to cool for 15 minutes.
- When it has cooled, pour the toffee sauce into the biscuit bases, and return them to the fridge to set. (I like to keep back a little toffee sauce for decorating the pies just before serving).
To finish the banoffee pies, (as soon as possible before serving):
- Take the pie bases out of the fridge, carefully remove them from the tins and put on serving plates.
- Use a stand mixer or electric hand mixer to whip the vegan cream and icing sugar until it forms stiff peaks. This will take a few minutes - keep going!
- Peel and slice the bananas and toss in a squeeze of lemon juice to stop them turning brown.
- Layer each pie with slices of banana on top of the toffee sauce.
- Use a piping bag to cover the banana layer with small rosettes of whipped cream. You can decorate with a drizzle of leftover toffee sauce, grated dark chocolate or a small sprinkle of cocoa powder, or anything else you might like to use.
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