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vegan banoffee pie

I have actually never had a banoffee pie in real life, nor had I ever heard of it or knew what it was until sometime last year. They were popping up all over my insta feed like smoothie bowls were going out of style. Unfortunately that never happened and I continue to be tagged in about 10 smoothie bowls a day (why?), but since then the word banoffee found its way deep into my consciousness and I’ve been waiting for the right time to break out my version.

Since I’m all about baking for people no matter the occasion, my Mom always knows she’s getting something sweet on Mother’s Day! Luckily she has a sweet tooth and never seems to mind devouring my vegan creations. This year I went less traditional and wanted to try something kinda trendy. The banoffee pie was in!

This pie has a crisp and sugary oat flour crust, a sticky creamy toffee filling, lotsa bananas, and coconut cream to top it all off. It’s highly addictive… and the perfect dessert for Mom this weekend!

5 from 1 vote
Print Recipe

vegan banoffee pie

what's a banoffee pie? Only the most delicious dessert ever! These layers of bananas, toffee, and whipped cream will melt your heart and go down real easy.

Course Dessert
Cuisine English
Keyword banana, banoffee pie, coconut whip cream, vegan pie
Prep Time 20 minutes
Cook Time 35 minutes
refrigerating pie 8 hours
Total Time 55 minutes
Servings 8
Author Lauren Toyota

Ingredients

crust

  • 2 C rolled oats (not quick cooking)
  • 1 C walnuts
  • 1/2 C packed brown sugar
  • 1/2 tsp sea salt
  • 1/2 C cold & cubed vegan butter

toffee filling

  • 1 can full-fat coconut milk
  • 1 C packed brown sugar
  • 1 tbsp tapioca flour
  • 1/4 tsp sea salt

extras

  • 4 ripe bananas, sliced
  • 1 tsp lemon juice
  • 1 tub So Delicious Coco Whip (thawed in the fridge from frozen)
  • 2 tbsp roughly chopped dark chocolate

Instructions

  1. Pre-heat oven to 350°F

  2. Run the oats through a food processor until it's a fine meal like flour. Then add in walnuts, brown sugar, and sea salt. Run the machine again and through the feeding tube add the cubes of cold butter a couple at a time. Once mixed you should be able to pinch it together and it will hold.
  3. Dump the crust into a 9" fluted pie pan with a removable bottom. Shake it to disperse it around the pan somewhat evenly, then begin pressing the crust in an even layer with your hands into the pan bottom and up the sides. Once it's well pressed into the pan, place it in the freezer for 15 minutes to get it cold before baking it. 

  4. Before placing the crust in the oven prick holes into the surface of the crust with the prongs of a fork. Bake for 20 minutes or until the whole crust is a deeper golden color and the edges are just pulling away from the pan slightly. Place onto a wire rack to cool while still in the pan.

  5. While the crust is cooling make the toffee filling by whisking all the ingredients together in a saucepan over medium heat. Whisk constantly for about 13 to 15 minutes until thicker and sticking to the sides of the pot. 

  6. Turn off the heat and set aside while you toss the sliced bananas with lemon juice in a bowl. 

  7. Then carefully remove the crust from the fluted pie pan onto a large plate or platter. Layer the bananas evenly in the crust and pour all the toffee over the top. Refrigerate this overnight.

  8. Add whipped topping only after the pie has set overnight. Spread a thick layer of coconut whip on top of the pie and leave a bit of a gap between the whip and the crust so you can see some toffee. 

  9. Garnish with the roughly chopped chocolate. You could also slice another banana just before serving and place slices around the edge of the whipped cream.

11 comments

  • elizabeth 2 years ago

    hello! i commented on the video, but im sure it got burried in there. just wondering if it should be served cold or at room temp? i’m making it for mothers day.

    • Roxanne 2 years ago

      I am thinking this pie should be served cold (not frozen) maybe take it out of the fridge for an 1/2 hour before serving? Have fun making it!

    • Lauren Toyota 2 years ago

      you’re refrigerating overnight. You can let it sit out for 10 to 15 minutes before adding the whip and serving. It can have a chill, but not be too cold throughout, but also not be totally warm and room temp.

  • Kitten 2 years ago

    The link to your recipe for coconut cream leads to the minimalist baker recipe. Just lettin ya know.

  • Corona 2 years ago

    Hey, do you have an idea with what I can substitute the walnuts if I have someone with a nut allergy in my family?

  • Teresa 2 years ago

    I tried it out and cooked the toffee for a little over 15 minutes trying to get it to thicken but it never did quite completely. Taking the pie out of the pan had the toffee leak completely out. Maybe a little more than a table spoon of th tapioca would help.

  • Mona 2 years ago

    Hello, I couldn’t find tapioca flour, any suggestions please…. thank you !

  • Alina 2 years ago

    Hello! Thank you for such an amazing recipe!
    Is it possible to substitute something for the vegan butter? I am trying to stay away from it, so wondering if anything else can work the same. Thank you!

    • Francis Felici 11 months ago

      I always use peanut butter and works great

  • Paisley 2 years ago

    Hey Lauren!
    Have you ever made this recipe or something similar with a different fruit? I love the original recipe but want to make it again for a family member who hates bananas. Was wondering if strawberries would be a good substitute.
    Thank you!

    • Lauren Toyota 2 years ago

      I have not, but I’m sure it would be great with berries!

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