If you like sweets you cannot miss this decadent vegan banoffee pie with its crunchy base, fresh bananas, toffee topped with light and fluffy whipped cream.
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So I hear people love decadent, non apologetic sweetness?
Well if that is the case then I have the perfect recipe for you. Banoffee pie is one of those deserts that whilst not that old and having only been developed sometime in the 70's has become a classic of British cooking. So popular did this dish become that in less than a decade it was being served in restaurants as far away as Australia and the US, there were even stories of it being served in Buckingham Palace. Even the her Majesty the Queen of the United Kingdom it seemed had this dessert on her menu.
Being able to veganize a much loved recipe to something exactly the same as the original will give you, as it did me great pleasure to eat.
The sweetness of everything, especially for those with more than a little sweet tooth will be divine and if you have never tried this dessert before I can assure you, it will not disappoint. Bananas can be a bit boring by themselves, but with sweet thick toffee, light fluffy cream, a firm crunchy biscuit base and topped off with generous chocolate shavings it really is a joy to eat.
So if what you want is a little home comfort I can't recommend this banoffee pie more highly, so good it became an instant classic.
How to make a Plant Based version of the beloved Banoffee Pie
Making this British classic vegan cannot be easier nowadays with the large varieties of plant based alternatives available worldwide in the shops.
We only have to pay a little attention whilst shopping to make sure we get 100% vegan products, especially if we are newbies into the plant based world. But once you've found the products that you love I promise shopping will be easier for you all.
To make this vegan version of Banoffee Pie we need to buy or have at hand:
- Plant Based Milk - I use soy, but any other vegan milk will be fine.
- Tea Biscuits or Cookies - I love using plain digestive to make the crust of this wonderful pie as I love stick to traditions, but if you want to give it a little bit of extra character you can also use chocolate cookies or even coconut flavoured ones if you want to go extra wild!
- Margarine or Vegan Butter
- Vegan Whipping Cream - both fresh or UHT work perfectly fine. I use a soy based cream as opposed as a coconut cream because I personally don't want to have a coconutty aftertaste in this preparation.
- Coconut Oil
- Sugar - both caster and brown
- Vanilla - both powder or extract
- and last but definitely not least: Bananas
The procedure to make this dessert is very similar to a cheesecake, especially for the part concerning the crust.
It will be the crust indeed our very first step of this preparation, let's see how to make it.
STEP ONE
The crust. To make the crust we simply have to crush our cookies into a pretty fine powder. We can place the cookies into a sealed plastic bag and use a rolling pin if we want to do it by hands (I recommend this method if you want to get rid of some inner anger or to wear out the stress) or leave our blender to do the dirty job.
Once our biscuits are finely crushed we can add the melted butter or margarine, and stir well with a spoon until all the biscuits are wet.
Next we need to transfer the mixture into a 20-22 cm (8-8.5 inches) pie dish and press it against the bottom and the edges to form our crust.
Transfer into the fridge to set while we move onto the next step.
STEP TWO
The toffee. To make the toffee you have two ways: make a fresh one or bake one batch of this vegan condensed milk in the oven for two hours. If you would like to use the homemade condensed milk you have to preheat the oven at 180°C (350°F) and arrange the condensed milk into an oven proof dish. Cover with foil and place the container into a bigger tray containing water to cook in the what-so-called water bath, that will help create a more even cooking environment.
This method also works for store bought vegan condensed milk if you don't mind the aftertaste of coconut.
If you'd like to make a quicker toffee from scratch just add all the ingredients to a pan, stir well with a whisk to combine them properly and cook on medium heat for a few minutes - stirring all the time - until it turns golden brown.
STEP THREE
Pour the toffee over the biscuit crust and level well with a spatula.
STEP FOUR
The bananas. Open a couple of bananas and cut into an ½ centimetre slices. Arrange the slices over the toffee layer and set aside (in the fridge if the temperature in your house is too warm).
STEP FIVE
The whipping cream. Whip the plant based cream into stiff peaks. If you are using unsweetened cream add 20-30 grams of icing sugar and some vanilla extract for a nicer taste before starting whipping. I recommend to start with a small amount of sugar first, taste, and add more sugar if you'd like it sweeter.
STEP SIX
Finishing touches. Scoop a generous layer of fluffy freshly whipped cream on top of the pie. You can also pipe it for a neater look, I personally don't mind the rustic look to this dish myself. Top with some chocolate shavings* and you can serve it straight away or after a couple of hours in the fridge.
*to make the chocolate shavings simply grab a bar of dark chocolate and with potato peeler (safer option), an offset spatula or simply a flat bladed knife (make sure it's not dented!), press it against the chocolate bar and carefully scrape the surface.
This decadent vegan banoffee pie can be stored in the fridge for a few days (up to four), to be enjoyed as a sweet treat at anytime.
Do you want to make this recipe another time? PIN it for later!
Decadent Vegan Banoffee Pie Recipe
Ingredients:
2 Bananas
200 ml Vegan Whipping Cream (+ icing sugar if unsweetened, see notes)
...for the crust...
150 g Tea Biscuits
80 g Margarine (or Vegan Butter)
...for the toffee...
250 ml Soy Milk
70 g Dark Brown Sugar
30 g Caster Sugar
25 g Coconut Oil
1 pinch Vanilla
Method:
1. Make the crust. Crush the biscuits by hand or with a food processor into a powder. Add the melted butter or margarine and stir well with a spoon until all the biscuits are wet.
2. Transfer the mixture into a 20-22 cm (8-8.5 inches) pie dish and press it against the bottom and the edges to form our crust. Place into the fridge to set a bit during the next step.
3. Add all the ingredients for the toffee to a pan, stir well with a whisk and cook on medium heat for a few minutes - stirring all the time - until it turns golden brown.
4. Pour the toffee over the biscuit crust and level well with a spatula.
5. Peel a couple of bananas and cut into an ½ centimetre slices. Arrange the slices over the toffee layer and set aside (in the fridge if the temperature in your house is too warm).
6. Whip the plant based cream into stiff peaks. If you are using unsweetened cream add 20-30 grams of icing sugar or to your own taste before starting whipping. You can also add some extra vanilla extract if you like.
7. Scoop or pipe a generous layer of fluffy freshly whipped cream on top of the pie. Top with some chocolate shavings (see notes to learn how) and chill the pie in the fridge for a few hours (recommended) or serve straight away.
This decadent vegan banoffee pie can be stored in the fridge for a few days (up to four), to be enjoyed as a sweet treat at anytime.
To make the chocolate shavings simply grab a bar of dark chocolate and with potato peeler (safer option), an offset spatula or simply a flat bladed knife (make sure it's not dented!), press it against the chocolate bar and carefully scrape the surface.
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Do you have a sweet tooth? Also try:
- Easy Vegan Doughnuts
- Raspberry Vegan Trifle
- 2 Ingredients Persimmon Pudding
- Easy Lemon Pound Cake
– Vegan Black Forest Cake
- Cinnamon & Apple Pie
– Easy Vegan Tiramisù
– Fudgy Chocolate & Sweet Potato Cake Loaf
– Indulgent Chocolate & Raspberry Mousse
– Best Vegan Sticky Toffee Pudding
– Amaretto & Rhubarb Crumble
– Chocolate & Almond Fudge
- Chocolate Brownie Cake with Raspberries and Peanut Butter
- Cinnamon and Apple Crust Pie
- Zesty Lemon Cake
- Raspberry & Rhubarb Panna Cotta
- Choccolate Mousse Biscoff Tart
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