Banoffee Pie as you used to know it! With a crisp sweet shortcrust pastry base lined with fresh banana slices, rich and delicious homemade caramel sauce, dairy free whipped cream and finished with a sprinkling of dark chocolate. A decadent and rather naughty desert that tastes SO GOOD.
Banoffee Pie was my favourite dessert growing up. My Ma makes the absolute best banoffee pie in the world (I have never had a better one!) and it is an absolute killer for anyone with a sweet tooth. My sweet tooth was capable of handling multiple slices in one sitting, a skill I’ve lost in my older age which is probably a good thing for the waistline! I’d all but given up on creating a vegan version to rival that from my childhood days but as whippable dairy free cream has hit the market, and my cooking skills have improved, I’ve managed to hone this beauty to perfection.
Now not to talk ill of coconut cream, but it just isn’t the right fit for a banoffee – if you want a traditional tasting banoffee pie you need to use a more traditional-tasting ‘double cream’ for both the caramel and the whipped cream topping. I’ve tried both Alpro Soya and Elmlea Plant cream for the caramel and they both taste great. For the topping I keep it simple and buy a vegan spray cream in a can, which my local supermarket sells, but you can also use Elmlea Plant which is whippable.
Move aside healthy date and nut pulse bases – for this banoffee pie base I use my Sweet Shortcrust Pastry recipe which is pretty foolproof, with a beautifully crisp texture and delicately sweet flavour. This recipe definitely isn’t the healthiest but boy does it taste good!
Banoffee Pie how you used to know it! This recipe is:
Rich
Sweet
Creamy
Dairy free
Decadent
And
A little bit naughty!
I hope you LOVE this recipe – be sure to tag us on Instagram when you make it @aveganvisit 🙂
Other delicious vegan dessert recipes you’ll love
The Video Recipe:
The Best Vegan Banoffee Pie Recipe:
The Best Vegan Banoffee Pie
Ingredients
For the pastry:
- 160 g plain flour
- 50 g icing sugar
- 10 g ground almonds
- 50 g coconut oil (cold (solid not liquid))
- 50 g dairy free margarine (cold)
- 1 tbsp cold water
For the caramel:
- 180 g soft light brown sugar
- 750 g dairy free cream*
Fillings and toppings:
- 3 ripe bananas
- vegan spray cream (or whippable dairy free cream)
- 2 tbsp dark chocolate (finely grated)
Equipment
- 20cm (8”) Fluted Pie Tin with Removable Base
Instructions
To make the pastry case:
- Add all of the pastry ingredients, except the water, to a food processor and blitz until the mixture resembles breadcrumbs.160 g plain flour, 50 g icing sugar, 10 g ground almonds, 50 g coconut oil, 50 g dairy free margarine
- Add 1 tbsp cold water and blitz again briefly. Take a small handful of the mixture and squeeze it together in your hand - if the mixture comes together into a ball then it’s ready, if not add another tsp of water and blitz again before testing once more.1 tbsp cold water
- Remove the mixture from the food processor, bring together into a ball, wrap and refrigerate for 20 minutes.
- Once chilled, transfer the dough to a lightly floured smooth surface. Wet your hands lightly with cold water and knead the dough briefly for a few seconds to make it easier to roll out.*
- Roll the dough out to around 1/4-1/2cm thick. Place your pie dish (20cm/8") upside down on top of the rolled out pastry and cut a border around 4cm (1.5") wider than the pie dish.
- Roll the dough around your rolling pin and use it to transfer the pastry to the pie dish. If you’ve had any mishaps along the way don’t worry, this pastry is forgiving - just patch it up as necessary, using spare pastry to fill any holes.
- Stab the base gently with a fork and then place it in the fridge to chill whilst you preheat the oven to 170°C fan (190°C conventional / 375°F / gas mark 5). Bake the pastry case for 12-15 minutes until the base is just starting to colour. This will give you a blind-baked pastry case ready to fill. Remove from the oven and let the pastry case cool.
To make the caramel:
- Add the brown sugar and a dash of the cream to a heavy bottomed saucepan (just enough cream to stir the sugar into). Bring the mixture to the boil and let it boil for 2 minutes.180 g soft light brown sugar
- Add the rest of the 750g of cream, stir in and boil until it is a thick consistency. Trust the process, it may look like it's not going to thicken but then as time goes on it will go from a pale liquid cream to a dark, golden, thick caramel. If you’re making a full batch as per the recipe this could take up to 1 hour. If you’re making a 1/2 batch for a smaller pie it will likely be 30-45 minutes.750 g dairy free cream*
- Once the caramel is nice and thick (have a look at the recipe video for an example of the consistency) you’re ready to make your pie.
To make the pie:
- Slice bananas and place the slices over the base of the pastry case.3 ripe bananas
- Pour the warm caramel into the pastry case and put it in the fridge to cool and set completely (around 1-2 hours).
- Once the caramel has completely cooled and set, and you are ready to serve the banoffee pie, whip the dairy free cream (or use vegan spray cream) and place on top.vegan spray cream
- Sprinkle over some grated dark chocolate and serve straight away so the cream is fresh and voluminous.2 tbsp dark chocolate
Video
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
