If you adore the classic flavors of banoffee pie but follow a plant-based lifestyle, you are in for a real treat with this Vegan Banoffee Pie Recipe. Combining a crunchy cookie crust, luscious caramel toffee made from vegan condensed milk, fresh banana slices, and fluffy espresso-infused vegan whipped cream, this dessert is as indulgent as it is compassionate. Each bite delivers rich, creamy textures balanced with natural sweetness and a hint of coffee, making it a perfect showstopper for any occasion or a cozy night in.
Ingredients You’ll Need
This Vegan Banoffee Pie Recipe calls for simple, thoughtful ingredients that come together beautifully to create those signature layers of flavor and texture. From the crumbly vegan cookie base to the silky toffee and fresh bananas, each component plays a vital role in crafting a memorable dessert.
- 250 g vegan cookies (GF if needed): Provides a crunchy, flavorful base that holds the pie together perfectly.
- 120 g vegan butter (melted): Binds the cookie crumbs for a sturdy crust with a rich mouthfeel.
- 60 g light brown sugar: Adds depth and caramel notes essential for the toffee filling.
- 60 g granulated sugar: Works alongside the brown sugar to create a smooth, sweet caramel.
- 100 g vegan butter: Enriches the toffee with creamy texture and buttery flavor.
- ¼ teaspoon apple cider vinegar (or lemon juice): Balances the sweetness and enhances the caramelization process.
- 320 g vegan condensed milk: The magic ingredient for a luscious, dairy-free toffee that’s chewy and sweet.
- 3 large bananas: Adds natural sweetness and fruity freshness, essential for the iconic banoffee flavor.
- 2 teaspoons instant espresso powder: Infuses the whipped cream with a subtle coffee kick, accentuating the caramel notes.
- 400 ml vegan whipping cream (chilled): Whipped until airy, it provides a light and creamy topping.
- 40 g dark chocolate: Shaved or grated, it adds a final touch of bittersweet decadence on top.
How to Make Vegan Banoffee Pie Recipe
Step 1: Prepare Your Pie Tin
Start by lightly greasing a 9-inch pie tin with a little oil or vegan butter to prevent sticking. Then, line the base with parchment paper, carefully cutting small slits around the edges so it settles smoothly without wrinkles. This simple prep step ensures your pie will be easy to remove later and maintain its perfect shape.
Step 2: Make the Crust
Place the vegan cookies into a large ziplock bag and crush them into fine crumbs using a rolling pin for a rustic feel. Alternatively, you can blitz them in a food processor. Transfer these crumbs to a bowl and stir in the melted vegan butter until it resembles damp sand. This crumbly mixture will form the structural base that delivers crunch and flavor.
Step 3: Form and Set the Crust
Press the cookie mixture evenly into the bottom of your prepared pie tin using the back of a spoon or a flat glass to compact it firmly. This step is important to create a compact, sturdy crust that will hold the luscious layers of toffee and bananas without crumbling. Pop the crust into the freezer to firm up while you make the tempting filling.
Step 4: Cook the Toffee Filling
In a saucepan over medium heat, melt together light brown sugar, granulated sugar, vegan butter, and apple cider vinegar. Stir gently until it bubbles into a smooth caramel. Slowly add the vegan condensed milk, stirring frequently to prevent burning, and cook until the mixture reaches 112°C (234°F) or a thick, fudge-like consistency forms. This luscious toffee is the heart of your Vegan Banoffee Pie Recipe and worth every second of attention.
Step 5: Assemble the Toffee Layer
Allow the cooked toffee to cool for 5 to 10 minutes so it thickens slightly while still pourable. Then gently stir and pour it evenly over your chilled crust. Smooth the surface and refrigerate your pie for at least 2 hours to let the toffee set firmly. If you’re making this ahead of time, covering and chilling it overnight will deepen the flavors beautifully. Remember, keep toppings until serving for freshness.
Step 6: Add the Toppings
Whisk the chilled vegan whipping cream together with instant espresso powder until it becomes light and fluffy, adding a delightful coffee undertone that pairs perfectly with the caramel and bananas. Slice your bananas lengthwise and arrange them in neat layers atop the set toffee. Spoon or pipe the espresso whipped cream on top, then shower with dark chocolate shavings for an irresistible finish.
How to Serve Vegan Banoffee Pie Recipe
Garnishes
Elevate your Vegan Banoffee Pie Recipe with extra garnishes such as a sprinkle of cacao nibs for crunch, a dusting of cinnamon or nutmeg for warmth, or a drizzle of vegan caramel sauce to double down on the sweet, buttery notes. These add-ons not only amp up the flavor but make your presentation picture-perfect.
Side Dishes
Pair your banoffee pie with fresh berries or a bright fruit salad to contrast the richness of the dessert. A simple cup of strong coffee, vegan hot chocolate, or an herbal tea also complements the pie’s creamy, caramel layers beautifully, making every bite a complete sensory experience.
Creative Ways to Present
For parties or casual dinners, serve this Vegan Banoffee Pie Recipe in transparent glass jars or mini tart molds for individual portions. You can also make a layered parfait by alternating crushed cookie crumbs, toffee, banana slices, and whipped cream in a tall glass. Such playful presentations add a touch of fun and make the dessert feel special.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Vegan Banoffee Pie refrigerated, covered tightly with plastic wrap or a pie cover to maintain freshness and prevent it from absorbing odors. It will stay delicious for up to 3 days, so you can savor your treat slowly or share with friends and family.
Freezing
If you want to freeze the pie, it’s best to do so before adding the banana and whipped cream toppings to preserve their texture. Wrap the pie securely in film and foil and freeze for up to one month. Thaw it in the fridge overnight before adding fresh toppings and serving.
Reheating
This Vegan Banoffee Pie Recipe is best enjoyed chilled, so reheating isn’t recommended as it can affect the creamy textures and make the crust soggy. Instead, let it come to a slightly warmer temperature at room temperature for about 15-20 minutes if you prefer it less cold.
FAQs
Can I make the crust gluten-free?
Absolutely! Simply use gluten-free vegan cookies as the base to make the crust safe for those with gluten sensitivities. The texture and flavor remain just as delicious and supportive in the overall profile of the pie.
What can I use instead of vegan condensed milk?
If vegan condensed milk isn’t available, you can make your own by simmering full-fat coconut milk and cane sugar until thick and reduced, though using store-bought ensures consistent results for the toffee.
Is this recipe suitable for nut allergies?
This version is naturally nut-free as long as you select nut-free cookies and vegan butter. Always double-check product labels if allergies are a concern.
Can I make this pie ahead for a party?
Yes! This Vegan Banoffee Pie Recipe actually benefits from being made a day in advance. The toffee and crust flavors meld beautifully overnight, and you just add the fresh banana and cream toppings before serving for the best texture and freshness.
What’s the best type of vegan whipped cream?
Look for a coconut cream-based whipped cream or one specifically labeled for whipping. Ensure it’s chilled well before whipping for the lightest, fluffiest topping.
Final Thoughts
I cannot recommend trying this Vegan Banoffee Pie Recipe enough. It beautifully captures the spirit of the classic dessert in a compassionate, plant-based way that will delight anyone, vegan or not. Whether you’re serving it as a comforting family treat or a show-stopping celebration dessert, it’s bound to bring smiles and requests for seconds. So gather your ingredients and whip up this slice of sweet, creamy joy today!
Print
Vegan Banoffee Pie Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: British
- Diet: Vegan
Description
This Vegan Banoffee Pie is a decadent dairy-free and egg-free dessert that combines a crunchy cookie crust with rich caramel toffee made from vegan condensed milk and brown sugar. Topped with fresh bananas, espresso-infused vegan whipped cream, and dark chocolate shavings, it’s a luscious treat perfect for any occasion.
Ingredients
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
Instructions
- Prepare: Lightly grease a 9-inch pie tin with a small amount of oil or vegan butter. Line the base with a round of parchment paper, cutting small slits around the edges to help it sit neatly into the tin without creasing.
- Crust: Add the cookies to a large ziplock bag and crush them using a rolling pin until finely ground. Transfer the crumbs to a mixing bowl, pour over the melted vegan butter, and mix with a spatula until the texture resembles wet sand. Alternatively, blend the cookies and butter together in a food processor until evenly combined.
- Form crust: Press the crust mixture firmly into the base of the prepared pan, smoothing it evenly with the back of a spoon or the bottom of a flat glass. Place the crust in the freezer to set while preparing the filling.
- Make toffee filling: In a saucepan, combine the brown sugar, granulated sugar, vegan butter, and apple cider vinegar. Heat over medium heat, stirring frequently, until melted and bubbling into a smooth caramel. Add the vegan condensed milk and continue cooking over medium heat, stirring often, until the mixture reaches 112°C (234°F) on a candy thermometer.
- Cool and set toffee: Allow the toffee to cool for 5-10 minutes, then stir gently and pour it over the chilled crust. Refrigerate the pie for at least 2 hours to set, or cover and chill overnight if preparing ahead. Keep toppings separate until just before serving.
- Prepare toppings and assemble: Whisk the instant espresso powder into the chilled vegan whipping cream until light and fluffy. Slice the bananas lengthwise and layer them over the set toffee. Spoon the whipped espresso cream on top, then finish by sprinkling dark chocolate shavings generously over the pie.
Notes
- Use gluten-free cookies if catering to gluten-sensitive diets.
- Vegan condensed milk can be store-bought or homemade from coconut milk and sugar.
- Chilling the vegan whipping cream beforehand helps it whip better and hold its shape.
- For a stronger coffee flavor, adjust the espresso powder quantity to taste.
- To make chocolate shavings, use a vegetable peeler on a bar of dark chocolate.
- Store leftovers covered in the refrigerator and consume within 3 days for best freshness.
