Plant-Based Toffee Banana Bliss

Welcome to the ultimate guide for creating the most decadent and incredibly easy vegan banoffee pie you’ll ever experience! This no-bake masterpiece is a true crowd-pleaser, delivering layers of rich flavor and delightful textures without requiring a single minute in the oven. Whether you’re a seasoned vegan dessert enthusiast or simply looking for a delicious, plant-based treat that impresses everyone, this recipe is designed for you.

Banoffee pie, a beloved British classic, traditionally combines bananas, cream, and a thick caramel (toffee) sauce on a buttery biscuit base. Our vegan rendition captures every essence of this iconic dessert, transforming it into a cruelty-free indulgence that sacrifices nothing in taste or luxury. Featuring a robust chocolate biscuit crust, a luscious homemade vegan caramel, perfectly ripe banana slices, and a cloud of whipped coconut cream, it’s a symphony of flavors that will have both vegans and non-vegans asking for more.

The beauty of this particular no-bake recipe lies in its simplicity and accessibility. It’s truly perfect for any novice or less experienced baker, requiring no special equipment or complex techniques. You can even prepare all elements by hand if you prefer! This makes it an ideal dessert for any occasion – from casual family gatherings to elegant dinner parties – and its make-ahead potential is a lifesaver for busy hosts. I often prepare the biscuit crust and caramel the morning of, allowing them ample time to set beautifully, ensuring a perfectly chilled and ready-to-serve pie for the evening.

Just like my popular Summer Peach Tart or my exquisite Lemon Curd and Mascarpone Tart, this vegan banoffee pie champions the convenience and sheer delight of no-bake desserts. It’s a testament to how simple ingredients can come together to create something truly extraordinary. Get ready to dive into the world of creamy, sweet, and utterly satisfying plant-based goodness!

Key Ingredients for Your Vegan Banoffee Pie

Crafting this delightful vegan banoffee pie requires a careful selection of plant-based ingredients that mimic the traditional flavors and textures. Each component plays a vital role in achieving that perfect balance of sweetness, richness, and fresh fruitiness. Here’s what you’ll need to gather:

• Bourbon Biscuits: These classic chocolate cream biscuits form the sturdy and flavorful base and crust of your pie. Their rich chocolate flavor provides an excellent contrast to the sweet caramel and fresh bananas. Any sweet, crisp biscuit can work, but Bourbon creams are highly recommended for that specific depth of flavor.
• Dairy-Free Butter: Essential for binding the biscuit crumbs into a firm crust and for creating a silky, rich caramel filling. Opt for a high-quality vegan butter block, as some spreads contain too much water and might affect the final texture.
• Soft Light Brown Sugar: The foundation of our luscious caramel. Brown sugar imparts a deeper, more complex flavor than white sugar, giving the caramel its characteristic warmth and notes of molasses.
• Vegan Condensed Milk Alternative: This is a game-changer for achieving authentic-tasting vegan caramel. Brands like Carnation or condensed coconut milk varieties (such as Nature’s Charm or Biona Organic) work wonderfully, providing the necessary creamy consistency and sweetness.
• Dairy-Free Cream: You’ll use this twice: a small amount to combine with cornflour for the caramel, and a larger, chilled portion for the fluffy whipped topping. Look for plant-based creams specifically designed for whipping, often found in the refrigerated or specialty sections of your grocery store. Coconut cream (the thick part from a can of full-fat coconut milk, chilled overnight) is also an excellent choice.
• Cornflour (Cornstarch): Just three tablespoons of this humble ingredient act as a crucial thickener for the caramel filling, ensuring it sets beautifully and holds its shape when sliced.
• Bananas: Two medium, ripe bananas are the star of the show. Sliced and layered, they bring natural sweetness, a soft texture, and that unmistakable tropical flavor that makes banoffee pie so unique.
• Icing Sugar (Powdered Sugar): Used to sweeten the dairy-free whipped cream, ensuring a smooth texture without any grainy sugar crystals.
• Cocoa Powder and/or Dark Chocolate Shavings: These are optional but highly recommended for decoration. A dusting of cocoa powder or a sprinkle of dark chocolate shavings adds an elegant finish and an extra touch of chocolatey goodness.

For precise measurements and a detailed step-by-step recipe card, please scroll to the bottom of this post!

Simple Steps to Create Your Dreamy Vegan Banoffee Pie

Making this easy vegan banoffee pie is a straightforward process, broken down into three main stages: preparing the crust, crafting the caramel, and assembling the layers. Follow these instructions carefully, and you’ll have a stunning dessert ready to impress.

Want to see it in action? Watch me making this vegan banoffee pie on Instagram!

Step 1: The Perfect Chocolate Biscuit Crust

Begin by creating the foundation of your pie. Place your Bourbon biscuits into a food processor and blitz them until they form fine, even crumbs. If you don’t have a food processor, a rolling pin and a sturdy zip-top bag will do the trick – just crush them until they’re finely ground. Once your crumbs are ready, mix them thoroughly with the melted vegan butter until the mixture resembles wet sand. This butter is essential for binding the crumbs and ensuring a firm crust.

Next, transfer the crumb mixture into your chosen tart tin (a 23 cm round loose-based fluted tart tin works best). Using the back of a measuring cup or the base of a thicker glass, firmly press the mixture over the base and up the sides of the tin. Compact it as much as possible; this is key to preventing your crust from crumbling when sliced. Once pressed, place the prepared crust in the fridge for at least 10 minutes to chill and firm up while you prepare the caramel.

Hint: The firmer you press the crust, the less likely it is to fall apart when you cut into your finished pie. Don’t be shy with your pressing power!

Step 2: Crafting the Luxurious Vegan Caramel Filling

The caramel is the heart of any banoffee pie. In a large non-stick saucepan, combine the vegan butter, soft light brown sugar, and vegan condensed milk alternative. In a separate small jug or bowl, whisk the cornflour with a small amount of dairy-free cream until you achieve a smooth, thick paste – this prevents lumps in your caramel.

Add the cornflour mixture to the saucepan with the other ingredients. Heat everything over medium heat, stirring constantly, until all the sugar and butter have melted and the mixture is smooth. Increase the heat to high and bring the caramel to a rapid boil. Continue boiling for 5 minutes, stirring continuously to prevent scorching. For best results and precise consistency, aim for 115°C (240°F) on a cooking thermometer. Once it reaches the desired temperature or consistency, remove the pan from the heat and let it cool for a couple of minutes to thicken slightly.

Carefully pour the warm caramel over the chilled biscuit base. Allow it to cool completely at room temperature, then transfer the pie to the fridge to chill for a minimum of 2 hours, or until the caramel is firmly set. This setting time is crucial for the pie’s structure.

Hint: An alternative method for making vegan caramel is to simply boil unopened cans of vegan condensed milk or condensed coconut milk in a pot of water. Place the can(s) in a large saucepan, cover completely with water, bring to a boil, then reduce heat and simmer for 3 hours. Let the cans cool *completely* before opening to avoid explosions and burns. This yields a rich, thick “dulce de leche” style caramel.

Step 3: Assembling and Decorating Your Vegan Banoffee Pie

Once your caramel is perfectly set, it’s time for the final touches. Slice your two medium bananas into even rounds and arrange them neatly over the set caramel layer. The fresh bananas provide a lovely softness and vibrant flavor to contrast the rich caramel and crisp base.

Finally, prepare your whipped cream topping. Ensure your dairy-free cream is thoroughly chilled – this is vital for successful whipping. Using an electric mixer (either freestanding or hand-held) or a sturdy whisk, beat the chilled dairy-free cream and icing sugar together until soft peaks form. Dairy-free cream typically takes longer to whip than traditional dairy cream, so be patient; it can take anywhere from 7-10 minutes. For a professional finish, transfer the whipped cream to a piping bag with your favorite nozzle and pipe decorative swirls onto the pie. Alternatively, simply spread it evenly over the bananas with a spatula.

To complete your stunning vegan banoffee pie, dust it lightly with cocoa powder or sprinkle with dark chocolate shavings. This not only adds visual appeal but also a subtle hint of bitterness that perfectly balances the pie’s sweetness. Serve immediately and enjoy the delightful combination of textures and flavors!

Adapt and Personalize: Substitutions for Your Vegan Banoffee Pie

One of the best aspects of this easy vegan dessert is its flexibility. Many ingredients can be swapped to suit your dietary needs, preferences, or what you have on hand. Don’t be afraid to experiment!

• Biscuits for the Base: While Bourbon creams offer a distinct chocolatey flavor, you can absolutely use any type of sweet biscuit for the base and crust. Popular choices include:
  • Digestive Biscuits: A classic choice for banoffee, providing a slightly less sweet, more wholesome crunch.
  • Graham Cracker Crust: If you’re in North America, graham crackers are a fantastic option for a traditional crumb base.
  • Hobnobs: These oat-based biscuits add a wonderful chewy texture and nutty flavor.
  • Oreos: For an even more intense chocolate flavor, crushed Oreos (ensure they are the vegan variety) create a decadent dark crust.
  • Shortbread: A rich, buttery (dairy-free, of course) base that melts in your mouth.
  • Lotus Biscoff Biscuits: For a spiced caramel twist, Biscoff biscuits make an incredible base, enhancing the caramel notes.
• Dairy-Free Butter: The availability of dairy-free butter has expanded greatly. Brands like Flora Plant Butter are excellent, but most block-style vegan butters or even vegan spreads will work. Just ensure it’s suitable for melting and baking.
• Vegan Condensed Milk: I highly recommend Carnation vegan condensed milk alternative for its convenience and excellent texture. However, if you can’t find it, condensed coconut milk (from brands like Nature’s Charm or Biona Organic) is a superb alternative, lending a subtle coconut flavor that complements the whipped topping.
• Dairy-Free Cream: For the best results in both the caramel and the whipped topping, choose a high-fat dairy-free cream. Elmlea Plant Based Cream is a personal favorite for its whipping capabilities. Alternatively, you can use the thick, solid cream scooped from the top of a can of full-fat coconut milk that has been chilled in the fridge overnight. Save the liquid coconut water for smoothies! Many specialty stores also carry dedicated full-fat coconut cream, which whips up beautifully.

Creative Variations to Explore

This plant-based banoffee pie is a fantastic starting point for culinary creativity. Here are some exciting variations to inspire your next dessert adventure:

• Customizing the Vegan Caramel: If you prefer to make caramel from scratch without condensed milk, you can follow recipes like this one for Homemade Vegan Caramel from Sweet Simple Vegan. Alternatively, ready-made shop-bought vegan caramel sauces are becoming increasingly available online and in larger supermarkets, offering a convenient shortcut.
• Gluten-Free Vegan Banoffee Pie: Making this pie gluten-free is incredibly simple! Just swap the Bourbon biscuits for your favorite gluten-free biscuits, and ensure your cornflour (cornstarch) is certified gluten-free. All other ingredients are naturally gluten-free.
• Mini Banoffee Pies: Perfect for individual servings at parties or for portion control! Use small, individual tart tins or even muffin tins lined with paper liners. Divide the biscuit base, caramel, bananas, and whipped cream among the individual cases for delightful bite-sized treats.
• Beyond Bananas: If you adore no-bake desserts but aren’t a fan of bananas, or simply want to try something new, there are many delicious alternatives. Consider a No Bake Turtle Pie from Boston Girl Bakes for a chocolate-caramel-pecan delight, or this French Silk Pie recipe for a divinely silky-smooth chocolate experience.
• Adding a Chocolate Layer: For the ultimate chocolate lover, consider adding a thin layer of vegan chocolate ganache or melted vegan chocolate over the biscuit base before adding the caramel, or even between the caramel and banana layers.
• Coffee Infusion: Add a teaspoon of instant coffee granules (or espresso powder) to your caramel while it cooks for a delicious coffee-caramel twist.
• Nutty Crunch: Sprinkle chopped roasted nuts (like pecans, walnuts, or almonds) over the caramel or whipped cream for added texture and flavor.
• Other No-Bake Cream Pies: If you’re a fan of creamy, no-bake desserts, don’t miss this No Bake Pecan Cream Pie. It’s guaranteed to be a hit!

Essential Equipment for a Seamless Experience

One of the many charms of this no-bake banoffee pie is that you don’t need any specialized or expensive kitchen gadgets. Most of these items are probably already in your kitchen!

• Tart Tin: I recommend a 23cm (8.6-inch) round loose-based fluted tart tin. The loose base is incredibly helpful for easily removing the finished pie without damaging its beautiful structure. However, any similar-sized tin will work – round, square, or rectangular. Just be sure to adjust ingredient quantities if your tin significantly differs in size or capacity. A glass or ceramic pie dish can also be used, though removal might be trickier.
• Food Processor: This is the quickest way to turn biscuits into fine crumbs for your base. If you don’t have one, a rolling pin and a sturdy bag are perfectly adequate for crushing the biscuits by hand.
• Large Non-Stick Saucepan: Crucial for cooking the caramel evenly and preventing it from sticking and burning.
• Cooking Thermometer (Optional but Recommended): While not strictly necessary, a cooking thermometer can be very helpful for achieving the perfect caramel consistency (aiming for 115°C/240°F). If you don’t have one, visual cues will suffice.
• Electric Mixer: A freestanding stand mixer or a hand-held electric mixer will make whipping the dairy-free cream much easier and faster. A good old-fashioned whisk and some elbow grease will also get the job done!
• Piping Bag with Nozzle (Optional): If you want to create a professional-looking whipped cream topping with beautiful swirls, a piping bag and a star nozzle are ideal. Otherwise, a spatula works perfectly for spreading.

Planning Ahead: Make-Ahead Instructions

This easy vegan dessert is an excellent choice for entertaining because several components can be prepared in advance, saving you time on the day of serving. This flexibility makes it a stress-free option for any gathering.

• The Base and Crust: You can prepare the chocolate biscuit base and crust up to 2 days in advance. Once pressed firmly into the tin, cover it tightly with plastic wrap and store it in the fridge. This allows the crust to become very firm, creating a stable foundation for your pie.
• Caramel Filling: The luscious vegan caramel filling can also be made a day or two ahead of time. Once cooked and cooled, pour it into the prepared crust and chill thoroughly in the fridge. Ensure it’s fully set before proceeding to the next steps.

For the best flavor and texture, I recommend adding the sliced bananas and whipping the dairy-free cream on the day you plan to serve the pie. Bananas can brown, and whipped cream is at its freshest and fluffiest when just prepared. However, if you need to assemble the entire pie earlier, you can put it together in the morning, store it in the fridge, and serve it later the same day.

Storage Guidelines

Like most fresh fruit and cream-topped desserts, this vegan banoffee pie is best enjoyed fresh, ideally on the day it’s made. The bananas are at their prime, and the whipped cream is at its lightest texture. If you have any leftovers, store them promptly in an airtight container in the fridge for up to 2 days. This will help maintain freshness and prevent the bananas from over-browning and the crust from becoming soggy.

Please note that this vegan banoffee pie is not suitable for freezing. Freezing will significantly alter the texture of the bananas, caramel, and whipped cream, leading to a watery and unappealing result upon thawing. It’s always best to enjoy this treat fresh!

Top Tips for Banoffee Perfection

Achieving banoffee pie perfection is within reach with a few key tips:

• Press that Crust Firmly: This cannot be stressed enough! Make sure to press the mixture of biscuits and melted vegan butter very firmly into the base and up the sides of your tart tin. A well-compacted crust is a sturdy crust that won’t crumble and fall apart when you slice into your beautiful pie. Use the bottom of a glass or a measuring cup to apply even pressure.
• Chill Your Dairy-Free Cream: For the best whipped topping, ensure your dairy-free cream is very well chilled before you attempt to whip it. Keep it in the fridge right until you’re ready to use it. Cold cream whips up more effectively and holds its peaks better.
• Patience with Whipping: Dairy-free cream typically takes longer to whip and achieve soft peaks compared to traditional dairy whipping cream. Don’t be discouraged if it takes 7-10 minutes (or even a bit longer) with an electric mixer. Keep whipping until it’s light, airy, and holds its shape.
• Caramel Setting Time: The caramel needs adequate time to set. While 2 hours in the fridge is a minimum, allowing it to chill for 4 hours or even overnight will result in a perfectly firm and sliceable caramel layer. Rushing this step can lead to a runny pie.
• Choose Ripe Bananas: Select bananas that are ripe but still firm. Overly ripe bananas can become mushy, while underripe ones may lack sweetness.