This vegan banoffee pie is a simple, no-bake dessert that’s perfect for both vegans and non-vegans. A crisp chocolate biscuit crust holds a rich layer of vegan caramel and fresh banana slices, finished with whipped dairy-free cream. It’s an easy crowd-pleaser and ideal for novice bakers — no special equipment required.
The pie is entirely no-bake, and most elements can be prepared by hand if you don’t have electrical appliances. Because the caramel needs time to chill and set, this dessert works well as a make-ahead treat; I often prepare the crust and caramel in the morning and assemble in the evening.
Whether you’re hosting a gathering or simply craving an indulgent dessert, this banoffee pie is reliably delicious and easy to adapt.
Ingredients
To make this banoffee pie you will need:
- Bourbon biscuits (or any sweet chocolate biscuits) for the base and crust.
- Dairy-free butter — a small amount melted for the crust and additional for the caramel.
- Soft light brown sugar for the caramel.
- Vegan condensed milk alternative to create the caramel.
- Dairy-free cream — some for the caramel and chilled cream for whipping.
- Cornflour — 3 tablespoons to thicken the caramel filling.
- Bananas — 2 medium, sliced for the filling.
- Icing sugar to sweeten the whipped cream.
- Cocoa powder or dark chocolate shavings — optional, for dusting and decoration.
Scroll to the recipe card below for exact measurements and the full ingredient list.
Instructions
Watch me make this vegan banoffee pie on Instagram for a step-by-step visual guide.
1. Make the crust: Crush the biscuits to fine crumbs in a food processor or by using a rolling pin inside a sealed bag. Mix the crumbs with melted vegan butter, then press the mixture firmly into the base and up the sides of a 23 cm loose-based tart tin. Chill the prepared crust in the fridge for 10 minutes to set.
Hint: Use the back of a measuring cup or the base of a thick glass to press the crust mixture firmly into the tin for an even, compact base.
2. Prepare the caramel: In a large non-stick saucepan combine vegan butter, light brown sugar and the vegan condensed milk. In a small bowl, whisk the cornflour into the dairy-free cream until smooth, then pour that mixture into the saucepan. Heat over medium until the sugar and butter have melted, then raise the heat and boil rapidly for about 5 minutes (or until it reaches roughly 115°C), stirring constantly. Remove from heat and let cool for a couple of minutes.
3. Assemble and chill: Pour the warm caramel into the chilled biscuit base. Allow to cool, then refrigerate for at least 2 hours so the caramel can set properly.
4. Finish the pie: Once the caramel has set, arrange the sliced bananas evenly over the top. Whip chilled dairy-free cream with icing sugar until soft peaks form (this can take longer than with dairy cream — about 7–10 minutes with an electric whisk). Pipe or spread the whipped cream over the bananas and dust lightly with cocoa powder or chocolate shavings if desired.
Alternative method: If you don’t have a canned vegan condensed milk alternative, you can make caramel by simmering a sealed can of condensed coconut milk in a pan of water for about 3 hours (fully submerged). Allow the can to cool completely before opening.
Substitutions
- Use any sweet biscuit for the crust: Digestives, graham crackers, Oreo-style biscuits, shortbread or Biscoff all work well.
- Dairy-free butter or vegan spreads can be used for the crust and in the caramel.
- Vegan condensed milk alternatives include canned plant-based condensed milks or condensed coconut milk.
- For dairy-free cream, use a plant-based whipping cream or the solid cream from full-fat coconut milk chilled overnight.
Variations
- If you can’t find a vegan condensed milk, try homemade vegan caramel recipes or use store-bought vegan caramel where available.
- Make a gluten-free version easily by substituting gluten-free biscuits and ensuring the cornflour is gluten-free.
- Turn this into mini banoffee pies using small tart tins or muffin tins lined with paper cases for individual portions.
- If you prefer no-banana desserts, swap the banana layer for another filling — a chocolate or pecan cream layer makes a delicious alternative.
Equipment
You don’t need specialist tools for this pie. Useful items include a 22–23 cm loose-based tart tin (or any similarly sized pie dish), a food processor or rolling pin for crushing biscuits, a large non-stick saucepan for the caramel, an electric whisk for the cream, and an optional cooking thermometer for the caramel.
Make ahead instructions
The crust and caramel can be made a day or two in advance and stored in the fridge. Slice bananas and whip the cream on the day you plan to serve for the best texture and flavor. You can also assemble the whole pie earlier in the day and keep it chilled until serving.
Storage
This banoffee pie is best enjoyed the day it’s made because of the banana slices and whipped cream topping. Store leftovers in the fridge in an airtight container for up to 2 days. This pie does not freeze well.
Top tip
Press the biscuit-and-butter mixture firmly into the tin base and sides to create a sturdy crust that slices cleanly. Keep the dairy-free cream well chilled before whipping — it usually takes longer to reach soft peaks than dairy cream.
📖 Recipe
Vegan banoffee pie
20 mins
10 mins
2 hrs
2 hrs 30 mins
Equipment
- 22–23 cm round loose-based tart tin
- Food processor (optional) or rolling pin
- Large non-stick saucepan
- Cooking thermometer (optional)
- Electric or hand-held whisk
Ingredients
For the base:
- 400 g Bourbon cream biscuits (or any sweet biscuits of choice)
- 100 g vegan butter, melted
For the filling:
- 75 g light brown soft sugar
- 75 g vegan butter
- 1 can (370 g) vegan condensed milk alternative
- 60 ml dairy-free cream
- 3 tbsp cornflour
- 2 medium bananas
For the whipped cream topping:
- 250 ml dairy-free cream, chilled
- 80 g icing sugar
- 1 tbsp cocoa powder for dusting (optional)
Instructions
- 1. Place the biscuits in a food processor and blend to fine crumbs, or crush by hand with a rolling pin. Mix with melted vegan butter and press into a 23 cm loose-based tart tin, covering the base and sides. Chill for 10 minutes.
- 2. In a large non-stick saucepan, combine light brown sugar, vegan butter and vegan condensed milk over medium heat. Whisk the cornflour into the dairy-free cream until smooth and add it to the pan. Allow the sugar to dissolve, then bring to a rapid boil for about 5 minutes while stirring constantly (or until about 115°C). Remove from heat, cool briefly and pour into the prepared base. Refrigerate for at least 2 hours to set.
- 3. Slice the bananas and arrange them over the set caramel. Whip the chilled dairy-free cream with icing sugar until soft peaks form (this can take several minutes). Pipe or spread the whipped cream over the bananas and dust with cocoa powder or add chocolate shavings if desired. Serve chilled.
Note: Recipes are developed and tested in metric measurements. Using digital scales provides the best results. US customary conversions are provided for convenience but may not have been tested.
Notes
- Press the crust mixture firmly into the tin to ensure a compact base that slices cleanly.
- Allow the caramel at least a couple of hours in the fridge to set fully.
- The crust and caramel can be prepared a day ahead and stored chilled.
- Leftovers keep in the fridge in an airtight container for up to 2 days; this pie is not suitable for freezing.
Nutrition
Calories: 500 kcal |
Carbohydrates: 50 g |
Protein: 4 g |
Fat: 34 g
Did you make this?
Share how it turned out — leave a comment or tag @anna_wierzbinska on Instagram to show your version of this recipe.