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    Home » Vegan Recipes » Vegan Dessert Recipes » Vegan Banoffee Pie

    Vegan Banoffee Pie

    Published: Oct 14, 2021 · Modified: Oct 14, 2021 by Kate Ford · This post may contain affiliate links.

    Vegan Banoffee Pie
    JUMP TO RECIPE JUMP TO VIDEO
    Pinterest pin for vegan banoffee pie

    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!

    Jump to:
    • 🍴 Why you will love this recipe
    • 📝 What you need
    • 👩🏽‍🍳 How to make your Vegan Banoffee Pies
    • 👩🏽‍🍳 Variations
    • 🔪 Top Tips & FAQs
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews

    📝 What you need

    Banoffee Pie Ingredients

    Ingredients

    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.

    Equipment

    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!

    I used these excellent 10cm tart tins by KitchenCraft, or for a large pie you could try this 22cm tart tin instead.

    👩🏽‍🍳 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 biscuits for pie base

    Crush the biscuits and blitz the pecans. Melt the dairy-free margarine and mix until fully coated.

    Melt sugar for caramel

    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.

    Whip cream for topping

    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.

    Add bananas and pipe cream

    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.

    👩🏽‍🍳 Variations

    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.

    Vegan Banoffee Pie Recipe
    Can I freeze my vegan banoffee pie?

    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.

    Should I use over-ripe or under-ripe bananas?

    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!

    I don't have a loose-based tart tin, can I use something else?

    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.

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    • Cornflake Tart
      Old School Cornflake Tarts
    • vegan sticky toffee pudding
      Vegan Sticky Toffee Pudding
    • Vegan Florentines
      Vegan Florentines with Cranberry & Orange
    • Vegan Trifle
      Vegan Trifle

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    📖 Recipe

    Banoffee Pie

    Vegan Banoffee Pie

    Kate Ford | The Veg Space
    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 vegan dessert!
    5 from 8 votes
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    Prep Time 25 minutes mins
    Cook Time 5 minutes mins
    Chilling and resting time 2 hours hrs
    Total Time 2 hours hrs 30 minutes mins
    Course Dessert
    Cuisine British
    Servings 6 individual pies
    Calories 701 kcal

    Equipment

    • 6 x individual loose-based tart tins (or 1 x 20cm loose-based tart tin)

    Ingredients
      

    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

    Instructions
     

    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.

    Video

    Notes

    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.

    Nutrition

    Serving: 1individual pieCalories: 701kcalCarbohydrates: 82gProtein: 9gFat: 40gSaturated Fat: 10gPolyunsaturated Fat: 12gMonounsaturated Fat: 16gCholesterol: 17mgSodium: 561mgPotassium: 522mgFiber: 4gSugar: 55gVitamin A: 928IUVitamin C: 16mgCalcium: 177mgIron: 1mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Amanda Wren-Grimwood says

      October 14, 2021 at 2:48 pm

      One of my favourite desserts and I love the fact that it's vegan. These are so pretty too as individual tarts.

      Reply
      • Kate Ford says

        October 14, 2021 at 3:21 pm

        Thanks Amanda, yes I love little individual desserts. Yum! x

        Reply
    2. Kait says

      October 14, 2021 at 2:26 pm

      I had never heard of banoffee pie before, but I absolutely love toffee. Who knew that you could make it vegan? And then combined with the gorgeous cream topping and banana slices - yum!

      Reply
      • Kate Ford says

        October 14, 2021 at 3:21 pm

        Oh you must try it - a match made in heaven!

        Reply
    3. Toni says

      October 14, 2021 at 2:08 pm

      Such a delicious treat at my house! My kids couldn't get enough of it!

      Reply
      • Kate Ford says

        October 14, 2021 at 3:21 pm

        That's great to hear!

        Reply
    4. Natalie says

      October 14, 2021 at 1:57 pm

      These pies look so cute. And delicious. I'm going to bake them for Thnaksgiving. Can't wait. Thanks!

      Reply
      • Kate Ford says

        October 14, 2021 at 3:21 pm

        Oh great - a perfect Thanksgiving treat!

        Reply
    5. Dannii says

      October 14, 2021 at 1:45 pm

      Banoffee pie is one of my favourite desserts and this vegan version looks delicious.

      Reply
      • Kate Ford says

        October 14, 2021 at 3:22 pm

        Thanks Dannii - mine too! X

        Reply
    5 from 8 votes (3 ratings without comment)

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