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 vegan dessert!

Prep Time 25

Cook Time 5

Chilling and resting time 2

Total Time 2 30

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.

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.

Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace