Banoffee pie is a classic British dessert made with bananas, toffee, and cream. So simple, yet so satisfying, and this plant-based version requires no baking!
Its irresistible flavor combo inspired both my banoffee cheesecake and banoffee ice cream, each a playful spin on this nostalgic favorite.
🧾 Ingredients
Here's everything you need to make this dairy-free banoffee pie. Find the complete list of ingredient quantities and instructions in the recipe card at the end of this post.
Ingredient Notes
Cookies: I use digestives, but feel free to use biscoff, gingernuts, or vegan graham crackers.
Vegan sweetened condensed milk: This thickens into a rich, gooey toffee filling, similar to dulce de leche. You can use condensed coconut milk or condensed oat milk.
Vegan butter: Use block-style unsalted butter, not spreadable margarine from a tub, which contains more water and can affect the texture of the caramel and crust.
Sugar: Using both light brown sugar and granulated sugar creates the perfect balance of flavor and texture. The brown sugar adds rich, toffee-like depth thanks to its molasses content, while the granulated sugar helps the filling stay smooth and golden.
Apple cider Vinegar or lemon Juice: A tiny splash helps prevent crystallization in the caramel, keeping it silky smooth. Either option works, and you won't taste it in the final dessert.
Fresh bananas: Choose ripe yellow bananas that are slightly firm, without too many dark spots. Unlike banana bread, you don't want them overly soft here. For the best texture and appearance, peel, slice, and layer them just before serving to keep them fresh and prevent browning.
📷 Step-By-Step Images
Here's a visual overview of the recipe to help guide you through each step. Please refer to the detailed card at the end of this page for full written instructions.
Start by crushing your cookies into fine crumbs. You can do this the old-fashioned way with a rolling pin and a ziplock bag, or take a shortcut and blitz them in a food processor.
Either way, you're aiming for a texture like wet sand once you mix in the melted butter.
Press this mixture firmly into your pan using the bottom of a glass to get a compact, even base that won't crumble when sliced. Pop it into the freezer while you move on to the toffee layer.
For the toffee filling, you'll start by melting the sugars with butter and a splash of vinegar, which helps prevent crystallization and keeps the caramel silky smooth.
Once it's bubbling, stir in the vegan condensed milk and eep cooking until it hits 112°C (234°F) on a thermometer. This step is key for getting that perfect chewy, sliceable texture, so don't skip the temp check!
Let it cool slightly before pouring it over the biscuit base, then refrigerate until fully set. A couple of hours is usually enough, but you can also prep it the night before if needed.
Layer your sliced bananas on the set toffee just before serving.
For the toppings, whip up the espresso cream using just two ingredients: coconut cream (make sure it's chilled first) and a touch of espresso powder.
Pile on the whipped cream and finish with a flurry of dark chocolate shavings for that irresistible banoffee pie look.
💭 Expert tips
Assemble just before serving
Add the bananas and whipped cream right before serving to keep everything fresh. The pie can be stored in the fridge for up to a day after assembling, but the bananas may brown, and the cream can lose its fluffiness.
Avoid freezing
Freezing isn't recommended, as the bananas will turn mushy and the toffee can become grainy once defrosted.
Use a candy thermometer
For perfect toffee, cook it to exactly 112°C (234°F). This ensures a soft, sliceable texture without being runny or overly firm.
💬 FAQs
Yes! Simply use gluten-free cookies for the crust to make the entire dessert gluten-free. Also, double-check all your other ingredients to make sure they don't contain gluten.
You can try a soy-based or oat-based dairy-free cream alternative, as long as it whips well and holds its shape.
Absolutely. If you're not a fan of coffee flavor, just leave out the espresso powder for a classic coconut whipped topping.
A candy thermometer is the most accurate way to ensure your toffee sets properly, but if you don't have one, look for a thick, slow-bubbling consistency that pulls away slightly from the sides of the pan.
🥧 More Vegan Pie Recipes
📖 Recipe
Vegan Banoffee Pie
Ingredients
Crust
- 250 g (8.8 oz) vegan cookies GF if needed *note 1
- 120 g (8 ½ tablespoons) vegan butter melted
Toffee Filling
- 60 g (4 tablespoons) light brown sugar
- 60 g (5 tablespoons) granulated sugar
- 100 g (7 tablespoons) vegan butter
- ¼ teaspoon apple cider vinegar or lemon juice
- 320 g (11 oz) vegan condensed milk *note 2
Toppings
- 3 large bananas
- 2 teaspoons instant espresso powder
- 400 ml (14 oz) vegan whipping cream chilled *note 3
- 40 g dark chocolate
Instructions
- Prepare: Lightly grease a 9-inch pie tin with a small amount of oil or vegan butter. Line the base with a round of parchment paper, cutting small slits around the edges to help it sit neatly into the tin without creasing.
- Crust: Add the cookies to a large ziplock bag and crush them using a rolling pin until finely ground. Transfer the crumbs to a mixing bowl, pour over the melted vegan butter, and mix with a spatula until the texture resembles wet sand. Alternatively, you can blend the cookies and butter together in a food processor until evenly combined.
- Press the crust mixture into the base of the prepared pan. Use a spoon or the bottom of a flat glass to smooth and firmly compact it into an even layer. Place the crust in the freezer to set while you prepare the filling.
- Toffee filling: Add the brown sugar, granulated sugar, vegan butter, and vinegar to a saucepan. Heat over medium heat until the mixture melts into a smooth, bubbling caramel. Add the vegan condensed milk and continue to cook over medium heat, stirring frequently with a rubber spatula, until the mixture reaches 112°C (234°F) on a candy thermometer.
- Allow the toffee to cool for 5-10 minutes, then give it a gentle stir and pour it over the prepared crust. Place the pie in the fridge to set for at least 2 hours. If you're preparing it ahead of time, cover and chill it overnight. Hold off on adding the toppings until just before serving to keep them fresh.
- Toppings: In a mixing bowl, whisk together the espresso powder and chilled coconut cream until light and fluffy. Slice the bananas lengthwise and arrange them in layers over the set toffee. Spoon the whipped espresso cream on top, then finish with a generous sprinkle of chocolate shavings.
Notes
- Vegan Cookies: I use digestives, but you can also use biscoff, ginger nuts, or vegan graham crackers.
- Vegan condensed milk: I use Nature's Charm sweetened condensed coconut milk.
- Vegan whipping cream: I use Nature's Charm coconut whipping cream.
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