This decadent vegan banoffee pie recipe features crumbly pecan-and-biscuit bases, a rich vegan toffee filling, ripe bananas and whipped dairy-free cream — a delicious, moreish dessert.
🍴 Why you will love this recipe
These individual banoffee pies are straightforward to prepare and make a crowd-pleasing vegan dessert. The classic British pudding is simple to veganise using readily available dairy-free alternatives.
A crunchy pecan-and-biscuit base is topped with a luxuriously thick vegan toffee sauce, slices of banana and piped dairy-free cream for an elegant finish.
You can make six individual pies, as shown here, or one large tart instead. Using a loose-bottomed tart tin makes it much easier to remove the pies intact.
📝 What you need
Ingredients
Vegan butter / block margarine — choose a good-quality block margarine (for example Flora Plant or Naturli) with a lower water content; it gives better results when making the toffee.
Vegan condensed milk — an oat- or rice-based condensed milk works like dairy condensed milk and is perfect for making toffee and fudge.
Dairy-free double cream — a stable dairy-free double cream is important for piping and topping. Elmlea Plant Double cream (or a well-chilled, thick coconut cream) will whip to stiff peaks.
Digestive biscuits — most are vegan, but check the label to be sure.
Equipment
Use loose-bottomed tart tins for easy removal — either six small tins or one larger loose-bottom tart tin. Pressing and chilling the bases is much simpler with these tins.
👩🏽🍳 How to make your Vegan Banoffee Pies
For the full printable recipe with exact quantities and step-by-step instructions, see the recipe card below.
Start by crushing the digestive biscuits and finely chopping or blitzing the pecans. Melt the dairy-free margarine and combine with the crumbs until everything is evenly coated.
Press the crumb mixture firmly into the tart tins and chill or freeze while you make the toffee. To make the toffee sauce, gently heat the vegan butter with light brown sugar until the sugar dissolves, then stir in the vegan condensed milk. Bring to a gentle bubble and simmer for 2–3 minutes until it turns a deep golden colour.
Allow the toffee to cool, then spoon it into the biscuit bases and chill until set. Whip your dairy-free cream with a little icing sugar to stiff peaks — this can take a few minutes, so be patient.
Slice the bananas and toss them with a little lemon juice to prevent browning. Arrange the banana slices over the set toffee, pipe or spoon the whipped cream on top, and finish with a drizzle of extra toffee, grated dark chocolate or a few candied pecans.
👩🏽🍳 Variations
Try one of these simple twists to personalise your banoffee pies:
- Add a little instant coffee powder or coffee extract to the whipped cream for a pleasant contrast to the sweetness.
- Top with shavings of very dark vegan chocolate.
- Garnish with candied pecans for extra crunch and a caramelised finish.
🔪 Top Tips & FAQs
Chill the biscuit bases thoroughly before adding the toffee. If you’re short on time, freeze them for a few minutes to firm them up.
Keep stirring the toffee as it cooks to stop it catching on the bottom of the pan. Once it boils, 2–3 minutes of bubbling should be enough to achieve a glossy, golden toffee — then remove from the heat to cool.
Assemble the final layers just before serving so the whipped cream stays firm and the bananas remain fresh. You can prepare the bases and toffee ahead and store them chilled or frozen, then add banana and cream before serving.
Yes. The biscuit bases and toffee sauce freeze well. Prepare up to the caramel stage, freeze, then defrost and add banana and whipped cream just before serving.
Slightly firm, not over-ripe bananas work best — they hold their shape against the toffee and balance the sweetness.
If you lack a loose-based tin, line a cake tin with cling film, press in the biscuit base and add the toffee, then freeze. Use the cling film to lift the set pie out before adding banana and cream.
🍽 If you liked that…
You might also enjoy other vegan desserts and recipes from The Veg Space.
-
Old School Cornflake Tarts
-
Vegan Sticky Toffee Pudding
-
Vegan Florentines with Cranberry & Orange
-
Vegan Trifle
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📖 Recipe
Vegan Banoffee Pie
Kate Ford | The Veg Space
Pin Recipe
Equipment
- 6 x individual loose-based tart tins (or 1 x 20cm loose-based tart tin)
Ingredients
For the biscuit bases:
- 8 digestive biscuits (check they are vegan)
- 60 g pecan nuts
- 75 g dairy-free block margarine (e.g. Flora Plant Butter or Naturli Block)
For the toffee sauce:
- 75 g dairy-free block margarine
- 75 g light brown sugar
- 1 x 397 g tin vegan condensed milk
- 1 teaspoon vanilla extract
For the banana layer:
- 3 small bananas
- 1 lemon (to toss the banana slices)
For the cream topping:
- 250 ml dairy-free double cream (a stable variety that whips well)
- 2 tablespoons icing sugar
Instructions
To make the biscuit bases:
- Crush the biscuits (place in a bag and bash or use a mini chopper). Finely chop the pecan nuts.
- Melt the dairy-free block margarine, then stir through the biscuits and pecans until fully coated.
- Divide the mixture between six tart tins (or a large tin) and press firmly into the base and slightly up the sides.
- Chill or freeze until needed.
To make the toffee sauce:
- Melt the margarine and sugar in a saucepan over medium heat, stirring until the sugar dissolves.
- Stir in the condensed milk, bring to the boil and bubble for 2–3 minutes until dark golden. Remove from the heat and stir in the vanilla, then cool for about 15 minutes.
- When cooled, pour the toffee into the biscuit bases and return to the fridge to set. Reserve a little toffee for decoration if you wish.
To finish the banoffee pies (as close to serving time as possible):
- Remove the pie bases from the fridge and carefully lift them from the tins onto serving plates.
- Whip the dairy-free cream with the icing sugar to stiff peaks using an electric mixer.
- Peel and slice the bananas, toss with a little lemon juice and layer them over the toffee.
- Pipe or spoon rosettes of whipped cream over the bananas. Decorate with a drizzle of reserved toffee, grated dark chocolate, candied pecans or a dusting of cocoa powder.
Notes
Chill the bases thoroughly before filling so they keep their shape. If you’re pressed for time, freeze them briefly.
Keep stirring the toffee while it cooks to prevent scorching — once it bubbles, 2–3 minutes should be enough to reach a glossy golden colour.
Assemble just before serving so the cream stays firm and the bananas remain fresh. Prepare bases and toffee in advance and finish later.
Nutrition
Calories: 701 kcal
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