Banoffee Recipe Vegan: Easy, Delicious, and Dairy-Free Treat

Banoffee pie is a classic British dessert that combines the rich flavors of bananas, toffee, and cream. Traditionally made with condensed milk and butter, this delicious treat can be transformed into a delightful vegan version without compromising on taste or texture.

Whether you’re vegan or simply looking to try a dairy-free alternative, this banoffee recipe vegan is sure to satisfy your sweet tooth with its luscious layers and creamy finish.

In this recipe, we’ll use wholesome plant-based ingredients to recreate the iconic flavors of banoffee pie while keeping it completely animal-free. From the buttery vegan biscuit base to the homemade caramel sauce and fluffy coconut cream topping, every element is made from scratch.

Plus, it’s easy to make and perfect for sharing at any occasion!

Ready to indulge in a guilt-free slice of banoffee paradise? Let’s dive into this vegan banoffee recipe that will impress everyone at the table.

Why You’ll Love This Recipe

This vegan banoffee pie is a perfect blend of sweet, creamy, and crunchy textures that everyone will adore. It’s made with simple, natural ingredients that are easy to find, and it’s completely free from animal products without skimping on flavor.

Key reasons to love this recipe:

• Easy to prepare: No complicated steps or hard-to-source ingredients.
• Deliciously rich: The coconut caramel replicates traditional toffee beautifully.
• Customizable: You can adjust sweetness or add nuts and chocolate for extra flair.
• Perfect for all diets: Gluten-free options available by swapping the biscuit base.
• Great for gatherings: Impress friends and family with a vegan dessert that tastes indulgent.

Ingredients

• For the base: 200g vegan digestive biscuits (or graham crackers), crushed
• 80g vegan butter, melted
• For the caramel sauce: 1 can (400ml) full-fat coconut milk
• 100g coconut sugar or brown sugar
• 1 tsp vanilla extract
• For the topping: 400ml chilled coconut cream (refrigerated overnight)
• 2 tbsp powdered sugar or maple syrup
• 1 tsp vanilla extract
• For garnish: 2 ripe bananas, sliced
• Dark chocolate shavings or grated vegan chocolate (optional)

Equipment

• 9-inch (23cm) springform or pie pan
• Mixing bowls
• Hand mixer or stand mixer
• Saucepan
• Spatula
• Measuring cups and spoons
• Whisk
• Knife and cutting board

Instructions

1. Prepare the base: Crush the vegan biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and smashing with a rolling pin.
2. Mix the crushed biscuits with the melted vegan butter until well combined.
3. Press the biscuit mixture firmly into the base of your pie pan, creating an even layer. Place the pan in the refrigerator to chill while you prepare the caramel.
4. Make the coconut caramel sauce: In a saucepan, combine the coconut milk and coconut sugar. Bring to a gentle boil over medium heat, stirring frequently.
5. Reduce heat to low and simmer for 25-30 minutes, stirring occasionally, until the mixture thickens and darkens to a caramel consistency.
6. Remove from heat and stir in the vanilla extract. Let it cool slightly before pouring over the biscuit base.
7. Pour the cooled caramel evenly over the chilled biscuit base and return the pie to the refrigerator to set for at least 2 hours.
8. Prepare the coconut cream topping: Scoop the thickened coconut cream from the can into a mixing bowl, leaving the liquid behind.
9. Add powdered sugar (or maple syrup) and vanilla extract. Whip with a hand mixer until smooth and fluffy.
10. Spread the whipped coconut cream evenly over the caramel layer.
11. Assemble and garnish: Arrange banana slices on top of the whipped cream layer.
12. Optionally, sprinkle with dark chocolate shavings or grated vegan chocolate for extra indulgence.
13. Chill the banoffee pie for an additional 30 minutes before serving to allow layers to meld.

Tips & Variations

“For a gluten-free version, substitute the biscuit base with gluten-free cookies or ground nuts mixed with coconut oil.”

• Use ripe bananas: The sweeter the bananas, the better the banoffee pie.
• Caramel thickness: If your caramel isn’t thick enough, simmer it a bit longer but keep stirring to avoid burning.
• Coconut cream substitution: For those not fond of coconut, try whipped aquafaba with a little vanilla extract as an alternative topping.
• Nutty twist: Add chopped toasted pecans or walnuts to the biscuit base or sprinkle on top for extra crunch.
• Chocolate lovers: Drizzle melted vegan chocolate over the banana slices for a mocha banoffee variation.

Nutrition Facts

Serving Suggestions

Serve your vegan banoffee pie chilled, straight from the refrigerator, for the best texture and flavor. It pairs wonderfully with a cup of freshly brewed coffee or a robust black tea.

For a festive touch, add a dusting of cinnamon or a sprinkle of toasted coconut flakes on top.

Looking for other vegan desserts to complement your banoffee pie? Check out our Kodiak Banana Muffins Recipe or the refreshing Half Runner Beans Recipe for a healthy snack option.

Conclusion

This vegan banoffee recipe brings the best of classic British dessert traditions into a compassionate, plant-based framework. You’ll love how the creamy coconut caramel and fluffy whipped topping blend perfectly with sweet bananas and a crunchy biscuit base.

It’s an indulgent treat that doesn’t compromise on flavor or texture, making it ideal for vegans and non-vegans alike.

Whether you’re celebrating a special occasion or simply craving a sweet delight, this recipe is a showstopper that’s easy to make and sure to impress. Don’t forget to explore more delightful vegan recipes on our site to keep your kitchen inspired!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Banoffee Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A delicious vegan twist on the classic banoffee pie made with a rich date-nut crust, creamy coconut caramel, and fresh bananas. Perfect for a plant-based dessert that everyone will love.”, “prepTime”: “PT20M”, “cookTime”: “PT15M”, “totalTime”: “PT35M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 1/2 cups medjool dates, pitted”, “1 cup raw walnuts”, “1/4 teaspoon salt”, “1 can (400ml) full-fat coconut milk”, “1/2 cup coconut sugar”, “1 teaspoon vanilla extract”, “3 ripe bananas”, “1 tablespoon lemon juice”, “1/2 cup coconut cream, whipped”, “Vegan chocolate shavings (optional, for garnish)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Pulse dates, walnuts, and salt in a food processor until crumbly and sticky.”}, {“@type”: “HowToStep”, “text”: “Press the mixture evenly into the base of a 9-inch pie dish and chill for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “In a saucepan, combine coconut milk and coconut sugar; simmer on low for 15 minutes until thickened.”}, {“@type”: “HowToStep”, “text”: “Remove from heat and stir in vanilla extract; let cool slightly.”}, {“@type”: “HowToStep”, “text”: “Slice bananas and toss with lemon juice to prevent browning.”}, {“@type”: “HowToStep”, “text”: “Spread the coconut caramel over the crust, then layer the bananas on top.”}, {“@type”: “HowToStep”, “text”: “Top with whipped coconut cream and garnish with chocolate shavings if desired.”}, {“@type”: “HowToStep”, “text”: “Chill for at least 1 hour before serving.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “4 g”, “fatContent”: “18 g”, “carbohydrateContent”: “38 g”}}