This vegan banoffee pie has a crisp and sugary oat flour and nut crust, a sticky creamy toffee filling, lots of bananas, and coconut whipping cream on top. It's highly addictive... and the perfect dessert for any occasion!
This year the banoffee pie became a bit of a trend. I get why! It's such a texture experience and the perfect combination of flavors.
In the past, I've had trouble with whipping coconut cream from scratch! Something weird is going on with canned coconut milk and cream. I believe something might be happening during transporting where the product is being frozen or getting too hot. When I whip the chilled cream it starts curdling and separating while whipping?!
Here's my original post on how to make coconut whipping cream if you want to try it. Now in 2024, as I update this recipe post, I am so glad we have Cha's Organics Coconut Whipping Cream on the market. It's a fool proof way to make delicious coconut whipping cream. This one never fails to work flawlessly! If you live in Canada you'll find it and other Cha's Organics products at most retailers. You can order on chasorganics.com too and if you live in Southern California find the whipping cream and premium coconut at Gelson's!
vegan banoffee pie
Ingredients
crust
- 2 C rolled oats (not quick cooking)
- 1 C walnuts or pecans
- ½ C packed brown sugar
- 1 teaspoon sea salt
- ½ C cold & cubed salted vegan butter
toffee filling
- 1 can full-fat coconut milk
- 1 C packed light brown sugar
- 1 tablespoon tapioca starch
- ¼ teaspoon sea salt
extras
- 4 ripe bananas, sliced
- 1 teaspoon lemon juice
- 1 can Cha's Organics Coconut Whipping Cream (chilled)
- 1 tsp vanilla bean paste or extract
- 2 tablespoon roughly chopped dark chocolate
Instructions
- Preheat oven to 350°F.
- Run the oats through a food processor until it's a fine meal, like flour. Then add in walnuts or pecans, brown sugar, and sea salt. Run the machine 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.
- 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.
- 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.
- 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.
- Turn off the heat and set aside while you toss the sliced bananas with lemon juice in a bowl.
- 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.
- To make the coconut whipped cream you will need a can of Cha's Organics coconut whipping cream that has been chilled overnight in the fridge. Scoop the entire can into a mixing bowl and use a hand mixer or into the bowl of a stand mixer with the whisk attachment. Whip the coconut cream with vanilla bean paste or extract until fluffy. I find the coconut whipping cream doesn't need to be sweetened when complimented by the crust and toffee filling. But you could always add a bit of sifted confectioners' sugar if you want. 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.
- 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.
elizabeth
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
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
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
The link to your recipe for coconut cream leads to the minimalist baker recipe. Just lettin ya know.
Corona
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
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
Hello, I couldn't find tapioca flour, any suggestions please.... thank you !
Bianca
Cornstarch works.
Alina
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
I always use peanut butter and works great
Paisley
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
I have not, but I'm sure it would be great with berries!
Maya
Hi, can the oats be replaced with flour or maybe grounded biscuits?
rachel nogard
Where is the actual recipe? I just see the blog part, was it removed?
Oliva Brown
Hi Rachel, sorry about this! The recipe is back on the blog post.
rachel nogard
Thank-you! I am making it for a Potluck, so happy it is back!!
mikaela
Would cashews work instead of walnuts???
Alexis
Love love love this recipe!!! Have made it several times and always turns out incredible. Thank you for sharing!
Courtney Farmer
Would frozen bananas that were thawed and dabbed for some moisture work?
Lauren Toyota
not really. you know how frozen bananas get brown and really really soggy when they thaw - don't think it would be good - also wrong taste!
Courtney
This pie is SO good! Made this as is and I can't wait to try it again for company. Really delicious toffee and great crust. I made my own whip with a splash of vanilla, some powdered sugar and a cold can of thai kitchen full fat coconut milk. Will definitely add this to my list of reliably great desert recipes! My husband and I have enjoyed every dish of yours we have tried - this was our first dessert of yours to try and it just proves you are basically great at everything!
Lauren Toyota
yessss so happy to hear this. Thank you thank you!!