There's simple something magical about a homemade Vegan Banoffee Pie that instantly brings a smile to your face!
With its luscious layers of biscuit base, rich oat caramel, and fluffy whipped cream, this vegan dessert is a true showstopper. The creamy oat caramel is perfectly balanced with the sweet, ripe bananas, making each bite a truly heavenly experience. Once you try a slice, you'll be coming back for more!
To make this recipe even better, this pie is also a no-bake recipe that comes together effortlessly. It's perfect for those days when you want an indulgent sweet treat without spending hours in the kitchen. So, whether you're hosting a party or just indulging in a little self-care, this pie should be your go-to dessert for any occasion.
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❤️ What's Great About this Recipe
- This vegan banoffee pie is layered with a luscious oat caramel and fluffy whipped cream that makes it deliciously creamy!
- It's Easy to Make! With simple steps and minimal prep time, you can whip up this dessert in no time. Perfect for beginner bakers!
- Using vegan butter, oat condensed milk, and oat whipping cream, this recipe is entirely dairy-free and vegan-friendly.
- No-Bake Dessert: Skip the oven! This recipe requires no baking, making it a great choice for those hot summer days.
- Ripe bananas add a natural sweetness and classic banoffee taste to each bite.
- This pie is a hit at gatherings, offering a droolworthy dessert option for everyone to enjoy.
- Great for Beginners: The straightforward instructions make it easy for anyone to create a dessert masterpiece!
🌱 Ingredients & Notes
Here is everything you need for this recipe:
- Biscoff Biscuits - These form the crunchy base of your pie. I love using biscoff biscuits as they go perfectly with the sweet caramel flavors of the pie. You can use any vegan biscuit you love, such as digestives, just make sure it's crumbly!
- Vegan Butter - Essential for binding your biscuit base. Make sure it's unsalted.
- Oat Condensed Milk - The star of the caramel layer, bringing sweetness and richness! I like using Nature's Charm Condensed Oat Milk.
- Dark Brown Sugar - For added depth and flavor in the caramel layer. You can swap for coconut sugar if you prefer.
- Ripe Bananas - Use ripe but firm ones for the best sweet banana flavor! They give that classic banoffee taste.
- Oat Whipping Cream - Whips up light and fluffy for the signature banoffee pie topping. I like to use Nature's Charm Oat Whipping Cream.
- Cocoa Powder or Vegan Chocolate Shavings - These are for decorating your pie. They add a touch of elegance and a hint of chocolatey goodness.
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
🔪 Equipment
Here is all the equipment you need to make this recipe:
- Food Processor or Ziplock Bag and Rolling Pin: Use a food processor for quick biscuit crumbs or the bag and rolling pin trick for a good workout.
- Pie Dish
- Heavy-bottomed Saucepan: A must for making the caramel. Non-stick is ideal to avoid sticking.
- Whisk or Hand Mixer: For whipping the oat cream. A hand mixer makes it easier, but a whisk will do the trick too.
- Spoon or Spatula: Handy for spreading caramel and whipped cream evenly.
- Knife: To slice up those ripe bananas perfectly.
- Measuring Cups and Spoons: Accuracy matters for the best results.
- Refrigerator: Essential for chilling the pie base and setting the caramel layer.
🧑🍳 Instructions (Step-by-Step)
Step 1: Prepare the Base
Crush biscuits and mix with melted vegan butter. Press into a pie dish and chill.
Step 2: Make the Caramel
Melt vegan butter and dissolve brown sugar in a saucepan. Add oat condensed milk and boil until thick.
Step 3: Assemble the Pie
Pour caramel over the biscuit base. Let it cool and chill for an hour.
Step 4: Add Bananas
Layer sliced bananas over the chilled caramel.
Useful tip: Ensure the caramel is completely cooled before adding bananas to prevent them from becoming mushy.
Step 5: Whip the Cream
Whip oat cream until soft peaks form. Spread over bananas.
Step 6: Decorate
Dust with cocoa powder or sprinkle with chocolate shavings.
📌 If you love Pinterest you can pin any of the images to your boards!
🍽️ Serving
When you're ready to serve your vegan banoffee pie, slice it up straight from the fridge and place a piece on each plate.
Add an extra dollop of whipped cream or vegan ice cream on the side if you like - how about an indulgent serving of Vegan Biscoff Ice Cream or Vegan Pistachio Ice Cream?
Perfect for sharing with friends or indulging on your own! Enjoy this sweet treat with a cup of tea or coffee.
❄️ Storage
Got some leftovers? No worries! Store them in the fridge, covered, for up to 3 days. Just wrap the pie in plastic or use an airtight container.
💡 Expert Tips & Tricks
Here are some additional tips and tricks for you to make this vegan banoffee pie a success:
- Chill the Base: Ensure the biscuit base is well-chilled before adding the caramel. This helps maintain a firm crust and prevents it from becoming soggy.
- Caramel Consistency: To achieve the perfect caramel consistency, keep stirring continuously when boiling the mixture. This prevents it from burning and helps it thicken evenly.
- Banana Freshness: Use bananas that are ripe but still firm to prevent them from turning mushy when layered on the caramel.
- Cream Whipping: For best results, chill your mixing bowl and whisk in the refrigerator for 10-15 minutes before whipping the oat cream. This helps it whip up faster and form stable peaks.
- Decoration: For the perfect finish, use a fine sieve to dust cocoa powder evenly, or use a vegetable peeler to create delicate chocolate shavings.
- Serving Temperature: This pie is best served cold, directly from the fridge.
- Make-Ahead: You can prepare the biscuit base and caramel a day in advance. Just add the bananas and whipped cream on the day you plan to serve!
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating & let me know how you liked this recipe? THANK YOU! ❤️
🔜 Related Recipes
If you're loving this vegan banoffee pie, you should totally try my Vegan Lemon Meringue Pie and Vegan Peanut Butter Pie. Both are equally delicious and perfect as a sweet treat!
Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
📖 Recipe Card
Vegan Banoffee Pie
Equipment
- 1 Food Processor or Ziplock Bag and Rolling Pin
- 1 Pie Dish
- 1 Heavy-bottomed Saucepan For making the caramel
- 1 Whisk or Hand Mixer For whipping the cream
- 1 Spoon or spatula
- 1 Knife
Ingredients
For the base
- 2 cups biscoff biscuits 250g
- ½ cup unsalted vegan butter, melted 100g
For the caramel layer
- 14 oz oat condensed milk, I used Nature's Charm 400g
- ⅓ cup unsalted vegan butter, melted 75g
- ⅓ cup dark brown sugar 75g
For the topping:
- 3-4 rice bananas, halved
- 1 ¼ cups oat whipping cream, I used Nature's Charm 300 ml
- cocoa Powder or vegan chocolate shavings for decoration optional
Instructions
- Crush the biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and rolling with a pin. Mix the crumbs with melted vegan butter until the mixture resembles wet sand. Press this mixture firmly into a pie dish to form an even base. Place the dish in the refrigerator to chill while you prepare the caramel.
- In a non-stick, heavy-bottomed saucepan, melt the vegan butter over low heat. Add the dark brown sugar to the melted butter and stir until completely dissolved. Pour in the oat condensed milk. Increase the heat and bring the mixture to a rapid boil, stirring continuously. Keep boiling for about a minute until it thickens into a golden caramel. Remove from heat and let it cool slightly.
- Pour the warm caramel over the chilled biscuit base. Spread it evenly with a spoon or spatula. Allow it to cool to room temperature, then refrigerate for at least one hour to set.
- Once the caramel has set, slice the bananas evenly. Arrange the banana slices over the caramel layer in the pie dish.
- Pour the oat whipping cream into a mixing bowl. Use a hand mixer or whisk to whip the cream until it forms soft peaks. Spread the whipped cream over the layer of bananas.
- Dust the top with cocoa powder or sprinkle with vegan chocolate shavings. Your vegan banoffee pie is ready to serve. Slice and enjoy!
Notes
- Serving: Serve the vegan banoffee pie chilled for the best texture and flavor. Pair it with a hot drink like coffee or tea.
- Storage Tips: Store leftover banoffee pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.
- Make-Ahead: You can prepare the biscuit base and caramel layer in advance and refrigerate. Add bananas and whipped cream just before serving.
- Customize: Add a pinch of cinnamon or nutmeg to the caramel for a warm, spiced flavor. For extra crunch, sprinkle chopped nuts over the whipped cream layer.
- Extra Tip: Ensure the caramel is completely cooled before adding bananas to prevent them from becoming mushy.
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