0 from 18 votes
Vegan Banoffee Pie
A dairy-free, vegan alternative to traditional banoffee pie. A crunchy biscuit base filled with caramel, bananas and whipped cream.
Prep Time
30 mins
Additional Time
1 hr
Servings: 12
Calories: 262 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
For the base:
- 250 g digestive biscuits (2 cups crumbs)
- 90 g vegan margarine (¼ cup + 2 tablespoons)
For the filling:
- 250 ml soy milk (1 cup)
- 2 Tablespoons cornflour (corn starch)
- 80 g light brown sugar (⅓ packed cup + 1 tablespoon)
- 3 Teaspoons vanilla extract
- 2 Tablespoons vegan margarine
- 3 Medium-sized Ripe bananas, sliced (you'll only need 2 if you want thinner slices)
To top:
- Vegan whipped cream of choice* (I used 1 pot of Elmlea double cream)
- chocolate shavings (optional)
Instructions
For the base:
For the filling:
Notes
- My condensed milk caramel can also be used as the filling although it takes a bit longer to make.
- If you can't find any ready-to-whip vegan whipped cream where you are, you can make your own vegan coconut whipped cream.
- Store in the fridge for up to 24 hours.