Vegan Banoffee Pie
Vegan Banoffee Pie

Vegan Banoffee Pie

Time
Prep: 30 mins
Chill: 90 mins
Difficulty
Quite Easy
serves
Serves: 12

Now you can have your cake and eat it too with our incredible Vegan Banoffee Pie recipe... dive into layers of Biscoff biscuit base, chewy toffee, bananas and clouds of whipped vegan cream, topped with shavings of dark chocolate.  A show stopping dessert that is fit for all to enjoy!

Look out for whippable non dairy based cream alternatives for the topping or you can find our recipe for aquafaba (marshmallowy soft cream alternative made from chickpea water - yes you heard that right! Its delicious!).

Vegan Banoffee Pie
Tastes the exact same! I've been vegan for years and banoffee was always a favourite of mine! This recipe really hot the spot!
Beccabakess 

For the base:

Vegan Lotus Biscoff Biscuits, crushed

250g

Vegan butter alternative, melted

75g

For the filling:

Vegan butter alternative

50g

Light brown soft sugar

50g

Plant based vegan whipping cream

45ml

Cornflour

25g

To serve:

Bananas

2

Plant based vegan whipping cream

225ml

Vanilla extract or vanilla bean paste

1tsp

Vegan chocolate shavings

15g

You will also need:

20cm loose-bottomed cake tin

Large non-stick saucepan

Step 1 of 7

Watch our video on how to make our vegan banoffee pie.

Step 2 of 7

Vegan Banoffee Pie biscuit base

Mix the crushed biscuits in a bowl with the melted vegan butter. Tip the crumbs into the tin and press firmly into the base and sides. Place into the fridge to chill until completely set.

Step 3 of 7

For the caramel, place the vegan butter, sugar and Carnation Vegan condensed milk alternative into a large non-stick saucepan. Put the cornflour into a bowl and add the vegan cream alternative 1 tbsp at a time, whisking until the mixture is completely smooth.  Add the cornflour paste to the pan.

Step 4 of 7

vegan banoffee caramel mixture boiling in pan

Heat the mixture until the sugar and vegan butter alternative has melted, then increase the heat to bring the mixture to a rapid boil.

Step 5 of 7

Boil the mix for 7-8 minutes, stirring constantly, until you have reached 115c on a sugar thermometer. The caramel should be golden brown in colour and starting to pull away from the sides of the pan. Remove from the head and leave to cool for a few minutes.

Step 6 of 7

Carefully pour the caramel over the chilled base and place back into the fridge to chill for 1-2 hours or until set.

Step 7 of 7

banoffee pie with bananas

When ready to serve, whip the plant based cream with the vanilla until soft peaks form. Scatter the sliced bananas over the caramel and top with the whipped cream. Finish with the chocolate shavings and serve.

We recommend you keep the Vegan Banoffee Pie (and any leftovers!) in the fridge until ready to serve. This will help keep the filling set and stop the caramel from running.

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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Vegan Banoffee Pie is rated 3.5 out of 5 by 44.
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Rated 3 out of 5 by from Be careful cooking the caramel Made this dessert for Easter day - rather disappointed. The caramel filling set hard after just 4 mins of gentle cooking and was generally lacking in flavour compared with the dairy version I would usually make. The condensed milk substitute came out of the can a very unappetising brown colour before I had even heated it up, so it was difficult to see if it was caramelising. I wouldn't bother with the vegan 'butter' it didn't taste any more buttery than ordinary baking block margarine which is vegan and a quarter of the price. If I did it again I would use the cornflour, add some caramel flavouring and just cook it until it came up to the boil and started to thicken like a custard. Adding vanilla to the cream substitute was definitely a good idea.
Date published: 2022-04-19
Rated 2 out of 5 by from Wish I had read the reviews first! I think I've made the same mistake as everyone else here, overcooked it, its gone very chewy like toffee. Why can't Carnation make a tin of ready made vegan caramel sauce? Like they do the regular caramel sauce?
Date published: 2022-04-16
Rated 2 out of 5 by from Caramel is inedible Great taste all round but the method for the caramel means it sets solid and is unchewable. Had to scrape the cream off and microwave it so it didn't break our teeth and we followed the recipe exactly, with a thermometer. The caramel method is similar in the millionaire's shortbread but that one is wonderful and have made loads.
Date published: 2022-04-05
Rated 1 out of 5 by from Rock solid caramel Like so many other reviewers, I followed the recipe exactly and used a thermometer to obtain the correct temperature. I had caramel which was shard it could have been used as a weapon! I was so disappointed. I really think the recipe needs some attention, given how many of us are saying the same thing!
Date published: 2022-03-26
Rated 4 out of 5 by from Yummy It had been my birthday Monday. So last week I bought the vegan carnation to try and make the Banoffee pie. I did use almost 1and half times the marg for the base. And as I didn't have any corn flour I used 2 heaped teespoos of plain flour mixed in water . Maybe could have used a little more as the caramal is not quite set. Finished with the vegan double cream hand wiped. Yummy very sweet
Date published: 2022-02-25
Rated 3 out of 5 by from Good starting point but will make some changes Made this and it was good, but will be adding more butter to the base to make it stick together better. Will also boil caramel for less as only got mine to 108°C and it was very chewy! Also added vanilla and salt. Delicious starting point.
Date published: 2022-02-08
Rated 2 out of 5 by from Rock solid The caramel went so hard it was impossible to bite. To be fair I didn't add the whipped cream to the mixture so this may have affected it?
Date published: 2022-02-08
Rated 1 out of 5 by from Rock solid toffee ;( Like many others, followed the recipe exactly and used a sugar thermometer. I was really looking forward to eating this but the caramel has set solid. Such a shame.
Date published: 2022-01-23
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