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vegan banoffee pie
5min read

Vegan Banoffee Pie

by Valentina Concordia

5min read

Banoffee Pie needs no introduction. This vegan version is just as rich, sticky, silky and sweet as the classic and has summer crowd-favourite written all over it. Best of all it can be made ahead of time and sit in the fridge until you're ready to serve it up. It's a classic for a reason.

In an attempt to make this banoffee pie as similar to the classic as possible, the first versions of it saw a filling made up of vegan condensed milk. Sadly, no matter how many hours I let those chill in the fridge for (a lot) and how much cornstarch I added (also a lot), the condensed milk fillings all failed to set and instead gave the appearance of having set, just to become a melted pool of caramel once the pie was sliced into and served. Rather than attempting different condensed milk brands, I decided to go down a light brown sugar, golden syrup, butter and cream (I used Elmlea) route that resulted in a thick and rich pourable caramel sauce that set once in the fridge and remained set when being served - a true miracle. It's a very smooth and easy process, but you do want to make sure you don't rush the caramel cooking process and let it reach the right temperature, as it will allow the sugars to set correctly (and quickly) in the fridge.

Prep Time

30 mins (+ chilling)

Cook Time

30 minutes




200g digestive biscuits
½ tsp salt 
120g plant based butter, melted

200g light brown sugar
200g golden syrup
200g plant based butter
140ml plant based cream
½ tsp salt

270ml plant based whipping cream
2 bananas (around 200g), sliced   
30g dark chocolate



Preheat the oven to 180˚C fan/200˚C conventional. 


Start by making the crust. Add the biscuits and salt to a food processor and pulse until the biscuits are completely broken down and resemble sand. 


Transfer the crumbs into a large bowl and stir in the melted butter until the crumbs stick together when pressed.


Press the crumbs into the base and up the sides of a 20cm cake tin or pie dish, using a measuring cup to pack it tightly and evenly throughout. 


Transfer the cake tin into the oven and bake it for 10 minutes, until slightly darkened in colour. For a no-bake crust, transfer it directly into the fridge instead of the oven and chill it for at least 2 hours. 


Next, make the filling. In a saucepan set over low heat, combine the light brown sugar, butter, golden syrup and cream. Use a spatula to stir the ingredients together until the sugar dissolves. 


Stop stirring, bring the heat up to medium, and simmer the caramel until it reaches 115˚-116˚C on a thermometer - this can take anywhere from 15 to 20 minutes. 


Remove the pan from the heat and stir in the salt. Let the caramel cool for 10-12 minutes, stirring it often while it thickens. 


Pour the caramel into the prepared crust. Transfer the pie into the fridge to chill for at least 2 hours (and up to 24). 


Once you’re ready to serve the banoffee pie, prepare the cream. Add the cream to a large bowl and use an electric mixer to whip it until it reaches soft peaks - depending on the type of plant based cream you’re using this can take anywhere from 5-10 minutes. 


Remove the chilled pie from the fridge, and top it with sliced bananas and the whipped cream. Use a peeler to shave the dark chocolate over the cream.


Slice and serve the pie, or let it chill in the fridge until you're ready to serve it.


By Valentina Concordia
Valentina Concordia

Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

Read more from Valentina

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