Banoffee Pie

This is such a classic dessert and it’s surprisingly easy to vegan-ise and even easier to make! We found whipped soy cream in a can (yes, such a thing exists…and it’s great!) but you could just as easily whip up some coconut cream, in fact it would go brilliantly with the banana! It tastes great when freshly made, but after a good chill in the fridge it’s even better – if you can wait that long!

Banoffee Pie
Contains: gluten*, soya**
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Prep Time
25 min
Cook Time
10 min
Prep Time
25 min
Cook Time
10 min
  1. 12 digestive biscuits
  2. 85 g vegan margarine
  3. 1 tbsp golden syrup
  1. 3 medium bananas, sliced
  1. 1/3 cup margarine
  2. 1/2 cup brown sugar
  3. 1/4 cup golden syrup
  4. 80 ml soya cream
  1. soya whipped cream
  2. OR
  3. 2 x can coconut milk well-chilled, whipped up with 2 tbsp icing sugar (optional), using just the solidified cocount milk that will have separated from the liquid.
  1. Add your digestive biscuits into a zip-lock bag and crush using a rolling pin. Set aside.
  2. Melt the margarine and golden syrup in a pan and then stir in the crushed biscuits. Press firmly into a 9" pie dish and top with the sliced banana.
  3. In a small pan, combine the caramel ingredients on a low heat and simmer until the consistency is smooth. Turn the heat to a boil and stir continuously for 5 minutes. The caramel should thicken and darken in colour during this time.
  4. Pour the caramel over the bananas (leaving a little spare for decoration) and then place in the fridge to chill for 30 minutes. Once cool, spray or pipe on your whipped soya or coconut cream. Top with some grated chocolate and a drizzle of the left-over caramel.
  5. Return to the fridge to chill and enjoy!
  1. * Use gluten-free digestive biscuits to make this recipe gluten-free
  2. ** Use coconut cream instead of soya whipped cream if you want to omit the soya
  3. ** Ensure margarine is soya-free

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