This delicious Vegan Banoffee Pie is made with Vegan Dulce de Leche, sliced bananas, on a Graham Cracker Crust, topped with Vegan Whipped Cream. A dreamy dairy-free dessert that is easy to make, and absolutely indulgent.
This heavenly dessert combines the rich flavors of toffee, bananas, and a luscious vegan cream, nestled on a crispy, buttery vegan biscuit base. Whether you’re vegan, or simply looking to explore new culinary horizons, this vegan Banoffee Pie is a must-try treat that will leave you craving for more.
How to make Vegan Banoffee Pie
To make this delicious Vegan Banoffee Pie, you will need only a handful of ingredients.
This pie is composed of 4 parts:
- Graham cracker crust
- Vegan dulce de leche
- Sliced bananas
- Whipped cream
Vegan Graham Cracker Crust
To make the Vegan Graham Cracker Crust, you can use store-bought graham crackers. Some vegan brands are: Keeblers Graham Crackers, Nabisco Graham Crackers. If you live outside the US, you can use any vegan digestive biscuits brand, or make your own graham crackers.
I have a fabulous recipe here for Vegan Graham Crackers.
Process the graham crackers in the food processor until you obtain fine crumbs. Then mix the crushed biscuits with light brown sugar, and then add the melted vegan butter. Stir to combine.
Press the mixture on the bottom of a pie plate, or a tart tin with a removable bottom, which is what I used. I used a 9-inch pan. A 8-inch pan will also work. Technically you could also use a springform pan, or even a cake tin to make this recipe.
Bake the crust for 15 minutes. Baking is actually not necessary, you can just place the crust in the freezer for 15 minutes instead. But baking will ensure the crust doesn’t easily fall apart when it’s time to serve the pie.
Let the pie crust cool down before filling it. You can bake it the day before and leave it in the fridge overnight.
Dulce de Leche Filling
Banoffee means the combo of bananas and toffee. Many times, the toffee comes in form of a thick caramel sauce, or dulce de leche. My favorite way to serve a banoffee dessert is using dulce de leche. There’s nothing like banana and dulce de leche together.
For this pie, we are using a Vegan Dulce de Leche recipe that I have worked super hard on. It has taken me many tries to achieve the perfect consistency and taste to make this recipe taste similar to a dairy dulce de leche.
If you don’t want to use dulce de leche for the pie, you can also make a Vegan Caramel Sauce. If using this caramel sauce recipe, I would double the recipe for the pie.
To make the Vegan Dulce de Leche, you will need:
- Coconut sweetened condensed milk (you could use carnation vegan condensed milk instead)
- Brown sugar
- Coconut butter (not to be confused with coconut oil)
- Coconut cream (the one in the can, found usually in the Thai food aisle at the grocery store)
- Nut butter (preferably not peanut butter. Almond or cashew butter will taste better, because the peanut butter taste will be too overpowering)
Simply mix all ingredients in a saucepan. Cook until the ingredients come to a boil. Turn the heat off.
You can add a dash of sea salt to the dulce de leche to make it salted.
Let the dulce de leche cool down for about 30 minutes at room temperature before pouring into the pie crust.
You can also make it the day before and store it in the fridge. On the day you want to assemble the pie, heat the dulce de leche up in the microwave for 15 second intervals, until it becomes spreadable and thin again.
Whipped Cream Instructions
The next element of the pie is whipped cream to pipe or spread with a spoon on top of the pie.
I like to use Country Crock plant cream to make whipped cream. It tastes amazing and it has the best consistency also.
This is not sponsored by Country Crock, I really do love their plant cream to make whipped cream.
Make sure the cream is cold from the fridge, it also helps to place the bowl and the beaters in the fridge or freezer before making the whipped cream.
If you don’t have access to Country Crock plant cream, you can use a different brand of dairy-free cream. Though I will warn you I’ve tried Silk brand and did not like it, the taste is not great, and I could not get it to a thick enough consistency to be able to pipe it.
Other alternatives are: coconut whipped cream, and this recipe by Nora Cooks, which uses aquafaba, but again, I will say I’ve tried aquafaba whipped cream before (not her recipe, but a similar technique) and was less than impressed.
To assemble the pie, start by spreading the dulce de leche on the bottom.
Spread the sliced bananas on a layer on top of the dulce de leche. Top with the whipped cream. You can spoon the whipped cream and use a spatula to spread it. Or you can pipe it with a piping bag and a star piping tip, which is what I used.
You can decorate the pie by shaving some dark chocolate on the cream topping, or drizzling some melted chocolate over the pie.
I used a vegetable peeler to shave the dark chocolate on top of the pie.
The decoration options are endless. You can decorate the pie with dried banana slices, chopped vegan chocolate, even a drizzle of caramel or dulce de leche sauce.
Store the pie in the fridge. Let it chill for at least 2 to 4 hours before serving.
The pie can be stored in the fridge for up to 3 days.
Tips for making Vegan Banoffee Pie
- Instead of using a food processor to make the biscuit crumbs for the crust, you can place the crackers in a ziploc bag, and use a rolling pin to smash them until they are crumbled.
- Brush the banana slices with lemon juice if you are concerned about browning. But I will have you know I had my pie in the fridge for a few days and the bananas did not brown, probably because they are covered in cream, and on top of the dulce de leche sauce.
- Make the whipped cream right before you are ready to assemble the pie, because with any whipped cream, dairy or dairy-free, it starts to deflate if not piped immediately.
- Use a tart pan with a removable bottom, which makes it super easy to serve the pie.
If you like this recipe, here are some more recipes you might enjoy:
- Vegan Pecan Pie
- Vegan Chocolate Chip Pie
- Vegan Chocolate Chip Cookies
- Vegan Pecan Brownie Pie
- Vegan White Chocolate Macadamia Cookies
If you make this recipe, leave a comment below, or tag me on instagram, I love to see your creations!
Vegan Banoffee Pie
Graham Cracker Crust
- 2 cups graham cracker crumbs 225 grams
- 2 tbsp brown sugar 24 grams
- 7 tbsp vegan butter 113 grams
Vegan Dulce de Leche
- 1/3 cup brown sugar 71 grams
- 1/2 cup sweetened condensed coconut milk 174 grams
- 1/2 cup coconut butter 112 grams
- 1/2 cup coconut cream 112 grams
- 3 tbsp nut butter I prefer a mild tasting butter such as cashew or almond
- 1 1/2 cup plant cream 354 ml, I used Country Crock plant cream see notes
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 bananas
- Vegan chocolate
Graham Cracker Crust
- Pre-heat the oven to 325ºF.
- Process the graham crackers in the food processor until they become a fine powder. You can make your own graham crackers, recipe here.
- Melt the butter in the microwave, by microwaving for 15 second intervals, until completely melted.
- Make the crust by mixing the graham cracker (or digestive biscuit) crumbs, the sugar, and the melted vegan butter.
- Press the crumble down on the bottom of the pan, I used a 9” round pan, it will also work on a 8” pan, but it will be a thicker crust.
- Bake the crust in the pre-heated oven for 15 minutes.
- Remove it from the oven and let it cool down.
Vegan Dulce de Leche
- To make the Vegan Dulce de Leche, place all of the ingredients in a medium pot.
- Stir over medium heat. Make sure to stir a couple of times to make sure the sugar is melting and all ingredients are incorporating together.
- Once the mixture comes to a boil, turn off the heat.
- You can add a dash of sea salt to the dulce de leche to make it salted.
- Pour the dulce de leche in a bowl. Let it cool down. Once the dulce de leche cools down for about 30 minutes to one hour, it will still be soft and you can pour it in the pie.
- If you make the dulce de leche ahead, place it in the fridge. Then before filling the pie, microwave it for 10 second intervals, stirring in between, until melted and soft.
- Make the whipped cream right before you are ready to fill and assemble the pie.
- The whipped cream (any kind, even the regular dairy cream) shouldn’t sit for too long before piping, because it starts to deflate and you won’t be able to pipe it.
- To make the whipped cream, make sure it’s very cold. It also helps to place the bowl and the whisk in the fridge or freezer for 5 to 15 minutes prior to starting.
- Add the cream and the sugar to a bowl. Start whipping with an electric mixer on medium-high speed.
- You can use a stand-mixer or a hand mixer. Whip for about 4 minutes until it reaches stiff peaks.
- Slice the bananas.
- Pour the dulce de leche on the bottom of the cooled down pie crust.
- Lay the sliced bananas on top of the dulce de leche.
- Place the whipped cream in a piping bag fitted with the piping tip of choice. I used a small star tip.
- Pipe the whipped cream on top of the bananas.
- Use a vegetable peeler to make chocolate shavings using a vegan chocolate bar, to decorate the top of the pie.
- Place the pie in the fridge for at least 2 hours before serving.
- You can also let the pie sit in the fridge overnight before serving.
- Store the pie in the fridge for up to 3 days.