Description
This Vegan Banoffee Pie is a decadent, plant-based twist on the classic British dessert featuring a crunchy vegan cookie crust, homemade vegan toffee, fresh bananas, and a luscious espresso-infused vegan whipped cream topping. It is perfect for sharing, easy to prepare, and gluten-free if needed.
Ingredients
Scale
Crust
- 250 g vegan cookies (GF if needed)
- 120 g vegan butter, melted
Toffee Filling
- 60 g light brown sugar
- 60 g granulated sugar
- 100 g vegan butter
- ¼ teaspoon apple cider vinegar or lemon juice
- 320 g vegan condensed milk
Toppings
- 3 large bananas
- 2 teaspoons instant espresso powder
- 400 ml vegan whipping cream, chilled
- 40 g dark chocolate (for shavings)
Instructions
- Prepare the pan: Lightly grease a 9-inch pie tin with a small amount of oil or vegan butter. Line the base with a round of parchment paper, cutting small slits around the edges to help it sit neatly into the tin without creasing.
- Make the crust: Place the vegan cookies into a large ziplock bag and crush them with a rolling pin until finely ground. Transfer the crumbs to a mixing bowl and pour over the melted vegan butter. Mix together with a spatula until the texture resembles wet sand. Alternatively, blend the cookies and melted butter in a food processor until evenly combined.
- Form the crust: Press the crust mixture firmly and evenly into the base of the prepared pan. Use the back of a spoon or the bottom of a flat glass to smooth and compact it. Place the crust in the freezer to set while preparing the filling.
- Prepare the toffee filling: In a saucepan, combine the brown sugar, granulated sugar, vegan butter, and apple cider vinegar or lemon juice. Heat over medium heat until the mixture melts into a smooth, bubbling caramel. Add the vegan condensed milk and cook, stirring frequently with a rubber spatula, until the mixture reaches 112°C (234°F) on a candy thermometer.
- Assemble the pie base: Allow the toffee filling to cool for 5 to 10 minutes, then stir gently and pour it over the chilled crust. Place the pie in the fridge and allow it to set for at least 2 hours or chill overnight if preparing ahead. Avoid adding toppings now to maintain freshness.
- Prepare toppings and finish: In a mixing bowl, whisk together the instant espresso powder and chilled vegan whipping cream until light and fluffy. Slice the bananas lengthwise and arrange them in layers over the set toffee layer. Spoon the whipped espresso cream on top and finish with a generous sprinkle of dark chocolate shavings.
Notes
- Use gluten-free vegan cookies to make this recipe gluten-free if needed.
- Vegan condensed milk can be store-bought or homemade using plant-based milks and sugar reduction.
- Ensure the vegan whipping cream is well-chilled for optimal whipping results.
- If you do not have a candy thermometer, cook the toffee until it thickens and darkens to a caramel color, but be careful not to burn it.
- Espresso powder adds a subtle coffee flavor that complements the sweetness of the toffee and bananas.
- This pie is best served chilled and consumed within 2-3 days for optimal freshness.
