Vegan Banoffee Pie
A last-minute, family pudding - this is a British classic recipe, veganised! With caramel made using Carnation Vegan Condensed Milk Alternative, a biscuit crust, sliced bananas and whipped plant-based cream.
Servings 12 people
Ingredients
Crust:
- 250 g Lotus biscoff biscuits
- 75 g Vegan butter alternative melted
Filling:
- 50 g Vegan butter alternative
- 50 g soft light brown sugar
- 370 g (1 tin) Carnation Vegan Condensed Milk Alternative
- 45 ml plant-based Vegan whipping cream
- 25 g cornflour
Toppings:
- 2 bananas peeled and sliced
- 225 ml plant-based Vegan whipping cream
- 1 tsp vanilla extract or vanilla bean paste
- 15 g Vegan chocolate shavings
Instructions
For the biscuit crust:
- Blitz the biscuits in a food processor until you get a fine crumb. Alternatively, place them into a heavy-duty sandwich bag and bash with a rolling pin until crushed.250 g Lotus biscoff biscuits
- Mix the melted butter into the crushed biscuits. Tip into a 20 cm loose-bottomed tart tin (or shallow cake tin) and press out evenly and firmly over the base and up the sides of the tin.250 g Lotus biscoff biscuits, 75 g Vegan butter alternative
- Chill the biscuit crust until completely set (at least 30 minutes, or up to overnight).
For the filling:
- Place the vegan butter alternative, sugar and Carnation Vegan Condensed Milk Alternative into a medium pot.50 g Vegan butter alternative, 50 g soft light brown sugar, 370 g (1 tin) Carnation Vegan Condensed Milk Alternative
- Place the cornflour into a small bowl and gradually stir in the plant-based vegan whipping cream, 1 tbsp at a time, until fully combined and smooth. Add this mixture to the pot as well.25 g cornflour, 45 ml plant-based Vegan whipping cream
- Heat the pot over a medium-low heat, stirring often, until the vegan butter alternative has fully melted. Now increase the heat and bring to a rapid boil, stirring constantly until the mixture reaches 115°C and has turned a golden brown colour - around 10 minutes. Remove from the heat, leave to cool for a few minutes and then stir in 60ml of water.
- Pour the caramel into the chilled biscuit crust and place back in the fridge to set for 1-2 hours.
When ready to serve:
- Lay the sliced bananas over the set caramel.2 bananas
- Whip the plant-based cream in a medium bowl until you get soft peaks then stir in the vanilla extract/paste. Spoon the whipped cream over the bananas, swirling it to make it look pretty, then sprinkle with the vegan chocolate shavings. Now slice into 12 and serve!225 ml plant-based Vegan whipping cream, 1 tsp vanilla extract or vanilla bean paste, 15 g Vegan chocolate shavings
Notes
Storage: it's best to keep the banoffee pie in the fridge as this will ensure the caramel stays firm enough to not run everywhere.
Caramel too firm / too soft: please check the sections above the recipe card in this blog post where I recommend how to check the texture of your caramel and rectify an incorrect texture.