🍰 Desserts

Vegan Banoffee Pie

Banoffee Pie is one of Britain’s most loved desserts: a crisp buttery biscuit base, thick gooey salted caramel, layers of fresh ripe banana, and fluffy clouds of whipped cream. This fully vegan version uses no dairy, eggs, or butter — yet keeps every bit of the rich, creamy, sweet‑salty flavour and perfect texture that makes it iconic.

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Time

25 min

Serves

Difficulty

medium

🛒 Ingredients

#Biscuit Base
250g vegan digestive biscuits (or plain vegan shortbread)
120g melted vegan butter or coconut oil
#Salted Caramel Filling
300g vegan condensed milk
80g vegan butter
50g light brown soft sugar
½ tsp fine sea salt
1 tsp vanilla extract
#Banana Layer
3–4 large ripe but firm bananas
1 tbsp fresh lemon juice (to stop browning)
#Topping
300ml chilled vegan double cream or full‑fat coconut cream
1 tbsp icing sugar (optional)
½ tsp vanilla extract
Grated dark chocolate or cocoa powder (vegan) for dusting

👩‍🍳 Instructions

1
Make the base: Crush the biscuits into fine crumbs. Mix with melted vegan butter until it clumps together. Press firmly and evenly into the bottom and sides of a 23cm tart tin. Chill while you make the caramel.
2
Make the caramel: Place vegan condensed milk, butter, brown sugar, and salt in a saucepan over low‑medium heat. Stir constantly for 8–10 minutes until it thickens, turns golden amber, and pulls away slightly from the sides. Remove from heat, stir in vanilla, and let cool for 10 minutes.
3
Assemble the filling: Pour the warm caramel over the biscuit base and spread smooth. Chill for 1–2 hours until fully set.
4
Add bananas: Slice bananas and toss lightly with lemon juice. Arrange neatly over the set caramel.
5
Whip the cream: Whisk chilled vegan cream with icing sugar and vanilla until thick and fluffy. Pile generously over the bananas.
6
Finish & serve: Dust with grated chocolate or cocoa. Chill for at least another 2 hours before slicing and serving cold.