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Vegan Banoffee Pie Recipe

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★★★★★

4.9 from 66 reviews

This Vegan Banoffee Pie is a decadent dairy-free twist on the classic British dessert, featuring a crunchy cookie crust, homemade vegan toffee filling, fresh bananas, and a luscious espresso-flavored vegan whipped cream topping. Perfect for vegan or gluten-free diets, this no-bake pie combines rich caramel notes with a refreshing tropical cream finish. Ideal for special occasions or anytime you crave a delicious plant-based treat.

Ingredients

Scale

Crust

  • 250 g vegan cookies (GF if needed)
  • 120 g vegan butter (melted)

Toffee Filling

  • 60 g light brown sugar
  • 60 g granulated sugar
  • 100 g vegan butter
  • ¼ teaspoon apple cider vinegar (or lemon juice)
  • 320 g vegan condensed milk

Toppings

  • 3 large bananas
  • 2 teaspoons instant espresso powder
  • 400 ml vegan whipping cream (chilled)
  • 40 g dark chocolate (for shavings)

Instructions

  1. Prepare the pan: Lightly grease a 9-inch pie tin with oil or vegan butter and line the base with parchment paper, cutting small slits around the edges to ensure it lies flat.
  2. Make the crust: Crush the vegan cookies into fine crumbs using a rolling pin inside a ziplock bag, or blend them with melted vegan butter in a food processor until evenly combined. Transfer the mixture to the pan and firmly press it into an even layer. Freeze to set while preparing the filling.
  3. Cook the toffee filling: In a saucepan over medium heat, combine light brown sugar, granulated sugar, vegan butter, and apple cider vinegar. Stir until melted and bubbling into caramel. Add vegan condensed milk and cook, stirring often, until the mixture reaches 112°C (234°F) on a candy thermometer.
  4. Assemble the toffee layer: Let the toffee cool for 5-10 minutes, then stir gently and pour over the chilled crust. Refrigerate the pie for at least 2 hours or overnight to set.
  5. Prepare the toppings: Whisk instant espresso powder into chilled vegan whipping cream until light and fluffy. Slice bananas lengthwise and layer them evenly over the set toffee. Spread the espresso whipped cream on top.
  6. Finish and serve: Garnish with dark chocolate shavings and keep refrigerated until ready to serve.

Notes

  • If gluten-free is required, use certified gluten-free vegan cookies.
  • Vegan condensed milk can be homemade or store-bought; ensure it is chilled before use.
  • The vegan whipping cream can be made from coconut cream or other plant-based alternatives chilled before whipping.
  • Use a candy thermometer for accurate toffee temperature to avoid burning or undercooking.
  • Toppings should be added just before serving to maintain freshness.

Keywords: Vegan Banoffee Pie, Vegan Dessert, Dairy-Free Dessert, Gluten-Free Pie, Vegan Toffee Pie, Plant-Based Banoffee

Find it online: https://foodbylina.com/vegan-banoffee-pie-recipe/