Vegan Banoffee Pie

The BEST vegan banoffee pie with an easy graham cracker crust and no date caramel. An absolute taste explosion!

This banoffee pie is one of the best vegan desserts you will ever make! It's exploding with lots of flavours and textures and is:

• easy to make
• indulgent
• impressive to friends and family!
• date-free

If you're craving a vegan pie but prefer other flavour combinations, see my Easy Vegan Apple Crumble Pie or Vegan Chocolate Mousse Pie with Berries.

Step-by-step video on how to make vegan banoffee pie:

Making the graham cracker pie crust

This banoffee pie is completely nut free and date free. Instead of a raw base, we're using a classic graham cracker crust! It'll melt in your mouth and complement the gooey caramel.

To make the crust, add some vegan-friendly cookies to a food processor (or bowl) and crush them into fine crumbs. Add melted vegan butter (or coconut oil) and mix again.

If you want to make a gluten-free vegan banoffee pie, simply use gluten-free cookies!

Making the date-free caramel

This is the BEST banoffee pie because of the easy ooey gooey vegan caramel! This caramel is made using 3-4 simple ingredients including:

• Thick canned coconut cream: Make sure that you use the solid creamy stuff at the top of your can! If you use a runny coconut cream, your caramel will not set.
• Dark brown sugar or coconut sugar or dark brown sugar to give the caramel the sweetness it deserves! I don't recommend using light brown sugar or regular sugar (unless you add some molasses) unless you are happy with a lighter coloured caramel.
• Corn flour / starch as a flavour-free thickener
• Vegan butter / margarine for that indulgent butterscotch toffee flavour.

Unlike other banoffee pies, you don't need a blender or dates or condensed milk (aka Carnation milk)!

The caramel only needs to be cooked for 10 minutes until slightly thickened. It will thicken a lot more when it cools down! The only liquid component in the caramel is in the coconut cream and butter. This results in a lovely gooey vegan caramel for your banoffee pie!

Assembling the banoffee pie

I topped the toffee/caramel layer with 3 bananas which I found to be enough! I made sure my bananas were ripe as we don't want any starchy fruit in this pie.

For the coconut cream topping, chill 1 x 400g (15 ounce) can in the fridge overnight. The next day, scoop out only the thick part of the cream which has floated to the top at the top of the can.

Make sure you buy a brand of coconut cream which seperates as some brands never do (due to emulsifiers).

My can of coconut cream was filled with the thick cream which was more than enough for the vegan banoffee pie. However some brands have a lower percentage of cream.

If you aren't sure which brands of coconut cream seperate, buy a can of coconut cream which is designed for whipping. I used coconut whipping cream from Harris Farm Markets).

Customising the banoffee pie

To make a vegan GLUTEN FREE banoffee pie, simply use gluten free cookies in the base.

To take this pie to the NEXT LEVEL, add ½ cup of smooth Biscoff spread to the caramel. Combining Biscoff with caramel and banana is a real dream come true!

Can this pie be assembled a day in advance?

Technically, yes you can assemble the pie the night before you need it. If you whipped the coconut cream sufficiently, the pie won't collapse overnight.

However, bananas naturally oxidise and brown over time. At the earliest, I'd recommend assembling the pie a couple of hours beforehand.

Alternatively, you can store the whipped coconut cream in a jar/container. Just before serving, slice the bananas and assemble the whole pie!

This recipe was originally published in September 2018 but updated in May 2021.

Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.