Recipe: Vegan Banoffee Pie

Banoffee pie is a firm family favourite but as my husband has a dairy allergy I have never made this before. Therefore I decided to experiment and have a go at making him a vegan version of the family’s favourite pud and I have to say I was amazed by the results.

Not only was this really easy to make, with no faffing over cooking the toffee and much healthier than the original, but it also looked and tasted just like the real thing! Both my children ate and enjoyed it with no idea it was a dairy free, healthier version and who is going to give you a more honest review?

The pie kept really well in the fridge and lasted an impressive four days! My husband said he thought the taste improved with each day. I didn’t expect my first attempt to be such a success and so I felt I needed to share this recipe with you. Please let me know if you try making it.



For the base:

250g digestive biscuits – check they are milk free

100g vegan spread – melted

For the ‘toffee’:

260g soft dried dates

1 & 1/2 tablespoons coconut oil

2 tablespoons maple syrup

For the topping:

2 bananas

1 can (400ml) coconut milk – this needs to be refrigerated for two hours beforehand and not shaken

2 tablespoons icing sugar

2 tablespoons grated dark chocolate

Prepare your tin – I used a 9 inch loose bottomed round tin which I greased before using. A springform tin would work just as well as would a loose bottomed flan dish.


For the base:

  • Crush the digestive biscuits until they resemble fine breadcrumbs. You can use a food processor or I used the end of a rolling pin to bash the biscuits in a bowl.
  • Pour the melted spread over the biscuit crumbs ensuring they are all covered.
  • Gently tip the mixture into the prepared tin and with the back of a spoon press down the biscuit base until you have a flat and smooth surface. Pop in the fridge to set for 1 hour – use the freezer if you wish to speed up the process.

For the ‘toffee’:

  • Place the dates in a bowl and cover with boiling water. Leave to stand for 5-10 minutes and then drain.
  • Place the softened dates into a food processor along with the coconut oil and the maple syrup and blend until you have a smooth golden paste.
  • Pour this mixture over the biscuit base, using a wet knife to help spread the mixture until it is smooth and flat. Place in the fridge whilst you get the topping ready.
vegan toffee
vegan toffee

For the topping: 

  • Cut the bananas into ‘coins’and arrange over the toffee in a circular pattern. I managed to get two layers of banana.
two layers of banana
two layers of banana
  • Scoop out the coconut cream from the can (leaving the coconut water behind) and whisk together with the icing sugar until you have a smooth fluffy cream like texture.
  • Carefully spread the cream over the top of your bananas. If you wish to be precise you can use a piping bag but I simply spooned the cream on and spread it over using a knife.
  • To finish, scatter the dark chocolate over the cream topping.


Thedancingbaker x

vegan banoffee pie
vegan banoffee pie





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