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

270ml

Cornflour

3tbsp

To serve:

Bananas

2

Vanilla extract or vanilla bean paste

1tsp

Vegan chocolate shavings

15g

You will also need:

20cm loose-bottomed cake tin

Step 1 of 5

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

Step 2 of 5

Vegan Banoffee Pie biscuit base

Mix the crushed biscuits in a bowl with the melted vegan butter in a bowl.  Tip the crumbs into the tin and press into the base and sides. Chill until set.

Step 3 of 5

vegan banoffee caramel mixture boiling in pan

For the caramel, put the remaining vegan butter, sugar and Carnation Vegan condensed milk alternative into a large non-stick saucepan. Put the cornflour into a bowl and gradually add 5tbsp of the cream (saving the rest to whip for the topping later).  Whisk the mixture until smooth, then add the paste to the pan.  Heat until the sugar has melted then gradually bring the mixture to a rapid boil for 5- 7minutes, stirring all the time until you reach 113-115°C on a sugar thermometer. Leave to cool for a few minutes.

We like to add a little pinch of salt to the caramel which you can do at the beginning of this step.

Step 4 of 5

Carefully pour the caramel over the base, cool and then chill for 1-2 hours or until set.

Step 5 of 5

banoffee pie with bananas

When ready to serve; whip the remaining plant based cream with the vanilla until soft peaks form.  Slice the bananas and scatter over the caramel, then top with the whipped cream. Finish with chocolate shavings and serve.

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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Vegan Banoffee Pie is rated 4.1 out of 5 by 24.
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Rated 1 out of 5 by from Caramel like a brick! I made this dessert today. Followed the recipe to the letter. When adding the 3 tbsp cornflour, I was very dubious.....that’s a LOT of cornflour. The result was a solid caramel filling that was almost impossible to eat. I think the recipe should probably be 3 tsp NOT tbsp? Complete waste of time and money, as it went into the bin. Very disappointed.
Date published: 2021-04-18
Rated 5 out of 5 by from Vegan banoffee pie Relative made this recently and it was so delicious AND vegan thought I just must try the recipe myself. Lots of vegan friends and family to treat! Truly delicious! Hope mine works out the same.
Date published: 2021-04-04
Rated 5 out of 5 by from Absolutely delicious My husband's favourite is Banoffee pie, but our daughter is lactose intolerant, so it used to be a problem. I made this vegan version today for his birthday and it was an absolute hit with all of us. Just the right amount of sweet, a perfectly balanced taste. Will definitively do it again many times!
Date published: 2021-04-02
Rated 4 out of 5 by from Pretty good Made this for the first time yesterday - pretty pleased with it. Only complaint is that although the caramel/toffee couldn't have been any firmer (it was quite sticky to eat), once a slice had been removed the rest started to run out of the pie a bit. Small price to pay though, everyone loved it.
Date published: 2021-03-17
Rated 5 out of 5 by from Caramel too solid Wanted to try this because I'm lactose-free, couldn't get vegan cream that could whip (for example Alpro soya says will not whip), so tried lactose-free cream (Arla) with the cornflour. Perhaps that went wrong/wss too thick, or it was not being able to measure the temperature at 113-115 degrees, because the thermometer stopped working around 107 degrees. It seemed to look ok in the pan and when we poured it on the biscuit, but it has set like a very solid toffee. Really hard to break through and chew. Tested melting a bit in the microwave but I think it started to burn (it definitely didn't work). Also tried to melt some at 120 degrees in the oven but it didn't seem to work. Apparently if caramel sauce has butter in it it can only really be thinned by water or juice from a lemon, but it's such a faff and I'm not sure I'll be able to get this to work to salvage it. Approach this recipe with extreme caution! Next time I will probably buy ready made caramel and take a lactase tablet instead.
Date published: 2021-03-15
Rated 5 out of 5 by from Bannoffe pie Yum Brilliant , easy to make and tastes delicious. Some even prefer to normal bannoffee pie. Will try Millionaires next fir my nephew who has gone vegan and always looked forward to my normal ones.
Date published: 2021-03-13
Rated 3 out of 5 by from Individual components are all nice but too sweet Like other people have said this recipe is way too sweet. I was really pleased with the caramel and on its own when I tested it it was lovely but with the biscuit too it just tastes of sugar and nothing else. I made it with the aquafaba topping because I'd not tried that before and that's really sugary as well so wouldn't recommend that combination. I did the same as someone else in the reviews and once the caramel got to boiling I just boiled it for 5 mins while stirring. The thermometer showed way lower than recommended but it set absolutely fine so can see how the person who followed the temperature recommendation ended up with hard toffee. I'm going to try making caramel with just the condensed milk. The recipe works OK but there are definitely better ones out there.
Date published: 2021-02-20
Rated 4 out of 5 by from Good recipe, tasty result All worked well. Makes a pretty big pie. I only had smaller cake tins so I made two at the same time. The only thing is that you could tell there was cornflour in the texture of the caramel. In the pie you didn't notice too much but if you wanted to use the caramel for something else you could sort of taste the cornflour texture. I think I'd rather boil it more or leave out the cornflour and have runnier caramel
Date published: 2021-02-20
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