Name: Vegan Banoffee Pie Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Cuisine: Vegan
Ingredients: ~2 cups (200g) plain sweet cookies (gluten free if needed); 1/3 cup (75g) vegan butter, margarine or coconut oil, melted; 2 cups (385g) dark brown sugar (or coconut sugar); 1 cup (240g) thick scoopable canned coconut cream; 1/4 cup (30g) cornstarch / corn flour; 2 tablespoons (30g) vegan butter; 400g dairy-free whipping cream (of choice); 3 medium-size bananas (sliced); 2 tablespoons vegan chocolate (shaved, optional)

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Introduction

This Vegan Banoffee Pie is a delicious plant-based twist on the classic dessert, combining a buttery cookie crust, rich caramel filling, fresh bananas, and dairy-free whipped cream. It’s perfect for sharing at gatherings or enjoying as a sweet treat any time.

The image shows a tart with three visible layers, placed on a white plate with a textured edge. The bottom layer is a golden-brown crust with a slightly rough texture and visible fluted edges. Above this is a layer of evenly sliced bananas arranged in a circular pattern, their light yellow color contrasting with the crust. The top layer is a thick swirl of white whipped cream with delicate peaks, sprinkled with fine chocolate shavings that add a speckled dark brown color on top. In the background, there are two glass bottles filled with milk and a bunch of bananas, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

~2 cups (200g) plain sweet cookies (gluten free if needed)
1/3 cup (75g) vegan butter, margarine, or coconut oil (melted)
2 cups (385g) dark brown sugar (or coconut sugar)
1 cup (240g) thick scoopable canned coconut cream
1/4 cup (30g) cornstarch / corn flour
2 tablespoons (30g) vegan butter
400g dairy-free whipping cream (of choice)
3 medium-size bananas (sliced)
2 tablespoons vegan chocolate (shaved, optional)

Instructions

Step 1: Preheat your oven to 180°C (350°F).
Step 2: Place the cookies in a food processor and pulse until fine crumbs form. Add the melted vegan butter and pulse again until the mixture is combined.
Step 3: Firmly press the crumb mixture into the bottom of a greased 20 cm (8 inch) pie dish to form the crust.
Step 4: Bake the crust for 10 minutes or until slightly golden brown. If the crust sinks, level it with a spoon while still warm.
Step 5: In a medium saucepan over medium heat, combine the dark brown sugar, coconut cream, cornstarch, and vegan butter. Simmer for 10 minutes, stirring until thickened.
Step 6: Check the caramel consistency by dropping a small amount into iced water; it should coat the back of a spatula thickly.
Step 7: Allow the caramel to cool slightly (not boiling), then pour it evenly over the baked crust. Refrigerate for at least 2 hours until set.
Step 8: Whip the dairy-free cream according to the package instructions.
Step 9: Once the caramel is firm to the touch, layer the sliced bananas over it. Spoon the whipped cream on top and decorate with shaved vegan chocolate if desired.
Step 10: Serve immediately or chill in the fridge until ready. Leftovers keep well refrigerated for up to 2 days.

Tips & Variations

Use gluten-free cookies to make the crust suitable for gluten-sensitive diets.
For extra flavor, add a pinch of cinnamon or vanilla extract to the caramel filling.
Replace the vegan chocolate decoration with toasted nuts or a dusting of cocoa powder for variety.
If you prefer a firmer crust, chill it in the fridge for 30 minutes before baking.

Storage

Store any leftover pie covered in the refrigerator for up to 2 days. To enjoy, serve chilled or let it sit at room temperature for 10–15 minutes before slicing. Avoid freezing as the texture of the cream and bananas can be affected.

How to Serve

A tart with three visible layers is placed in the middle of a white plate on a white marbled surface. The bottom layer is a golden-brown crust with a slightly rough texture and fluted edges. On top of the crust, there is a layer of neatly arranged, evenly sliced banana pieces that are pale yellow with light brown specks. The top layer consists of a large, fluffy mound of white whipped cream, swirled with soft peaks and sprinkled with fine dark chocolate shavings. In the background, there are two glass bottles filled with a creamy white liquid and a bunch of bright yellow bananas. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, you can substitute the cookie crust with a nut-based crust or a pre-made vegan pie crust if preferred.

Is canned coconut cream necessary?

Canned coconut cream provides the rich, thick texture ideal for the caramel. Using coconut milk or a thinner cream may result in a runnier filling.