This indulgent vegan banoffee pie features a crumbly pecan and biscuit base, a silky vegan toffee filling, fresh bananas and piped dairy-free cream — a truly irresistible dessert.
🍴 Why you will love this recipe
These individual banoffee pies are simple to make and perfect for serving to a crowd. The classic British pudding is easy to veganise using widely available dairy-free products.
A crunchy pecan-and-digestive biscuit base is topped with a glossy vegan toffee sauce, fresh banana slices and piped dairy-free cream for a balanced combination of textures and flavours.
Make six individual pies as shown, or use one larger loose‑bottomed tart tin if you prefer — a loose base makes removal quick and tidy.
📝 What you need
Ingredients
Vegan butter — choose a firm block margarine (such as Flora Plant or Naturli block) for better results when making the toffee and the biscuit base.
Vegan condensed milk — a plant-based condensed milk (often oat or rice based) works like the dairy version and makes a silky toffee.
Dairy-free cream — a double plant cream that whips well (for example Elmlea Plant Double) gives the best piping results. Alternatively, chill a tin of coconut milk, scoop and whip the solids.
Digestive biscuits — most are vegan but always check the label.
Equipment
Loose‑bottomed tart tins make removing the pies straightforward. Use six small tins or one large loose‑bottomed tart tin, depending on the format you prefer.
👩🏽🍳 How to make your Vegan Banoffee Pies
For a full, printable recipe with exact ingredient amounts and step‑by‑step instructions, please see the recipe card below.
Begin by crushing the digestive biscuits and finely chopping the pecans. Melt the dairy‑free margarine and mix through until the crumbs and nuts are fully coated.
Press the biscuit mixture firmly into the tart cases and chill or freeze to set. For the toffee, melt margarine and light brown sugar, stir to dissolve, then add the vegan condensed milk and simmer briefly until a deep golden toffee forms.
Allow the toffee to cool slightly, spoon it into the chilled bases and return to the fridge. Whip the dairy‑free double cream with a little icing sugar to stiff peaks, then slice the bananas, toss with lemon juice and layer over the toffee.
Pipe or spoon the whipped cream over the bananas and drizzle with a little reserved toffee. Finish with grated dark chocolate, cocoa dusting or a few candied pecans if you like.
👩🏽🍳 Variations
Small variations lift the flavours — try:
- Adding a pinch of instant coffee or coffee extract to the whipped cream for a pleasant contrast.
- Garnishing with shavings of very dark vegan chocolate for a bitter edge.
- Topping with candied pecans for crunch and extra sweetness.
🔪 Top Tips & FAQs
Chill the bases thoroughly before adding hot toffee. If you’re short on time, freeze them briefly to firm up.
Keep stirring the toffee sauce while it heats so it doesn’t catch on the pan — once it boils, 2–3 minutes is enough to reach a golden, glossy colour.
Assemble at the last minute where possible: whipped cream can soften and bananas may become soggy if left too long. You can however prepare and freeze bases filled with toffee, then finish with banana and cream before serving.
Yes. The biscuit bases and toffee set very well in the freezer. Freeze up to the point of adding banana and cream, then defrost and finish just before serving.
Choose bananas that are firm and slightly underripe for the best texture and to balance the sweetness of the toffee.
Line a cake tin with cling film, press in the base and fill with toffee, then freeze. Use the cling film to lift the set bases out before adding banana and cream.
🍽 If you liked that…
You might also enjoy other vegan bakes and desserts from The Veg Space.
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Old School Cornflake Tarts
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Vegan Sticky Toffee Pudding
-
Vegan Florentines with Cranberry & Orange
-
Vegan Trifle
Loved this recipe? ⭐️ Leave a rating below! 📸 Snap a photo of your finished pie and share it on Instagram, tagging @thevegspace or using #thevegspace. Subscribe to the newsletter for weekly recipes.
📖 Recipe
Vegan Banoffee Pie
Kate Ford | The Veg Space
Equipment
-
6 x individual loose-based tart tins (or 1 x 20cm loose-based tart tin)
Ingredients
For the biscuit bases:
- 8 digestive biscuits (check they are vegan)
- 60 g pecan nuts
- 75 g dairy-free block margarine I use Flora Plant Butter or Naturli Block
For the toffee sauce:
- 75 g dairy-free block margarine
- 75 g light brown sugar
- 1 x 397g tin vegan condensed milk
- 1 teaspoon vanilla extract
For the banana layer:
- 3 small bananas
- 1 lemon
For the cream topping:
- 250 ml dairy-free double cream I used Elmlea Plant Cream – other varieties may not whip to piping consistency
- 2 tablespoon icing sugar
Instructions
To make the biscuit bases:
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Crush the biscuits in a bag with a rolling pin or pulse in a mini chopper. Finely chop the pecans.
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Melt the block margarine and stir through the biscuit crumbs and pecans until evenly coated.
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Divide the mixture between six tart tins (or one large tin) and press firmly into the base and up the sides.
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Chill or freeze until needed.
To make the toffee sauce:
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Melt the margarine with the brown sugar over medium heat, stirring until the sugar dissolves.
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Stir in the vegan condensed milk, bring to the boil and bubble for 2–3 minutes until a deep golden colour. Stir in the vanilla and allow to cool for 15 minutes.
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Pour the cooled toffee into the chilled biscuit bases and return to the fridge to set. Reserve a little sauce for decorating if desired.
To finish the banoffee pies (just before serving):
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Remove the pie bases from the tins and place on serving plates.
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Whip the dairy‑free cream with icing sugar to stiff peaks using a stand or hand mixer.
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Peel and slice the bananas, toss with a little lemon juice to prevent browning, and layer over the toffee.
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Pipe rosettes of whipped cream over each pie and drizzle with reserved toffee. Decorate with grated dark chocolate, cocoa or candied pecans if you like.
Notes
Chill the bases well before filling with hot toffee to avoid soggy crusts.
Stir the toffee constantly while it simmers so it doesn’t catch; once bubbling, 2–3 minutes will usually do.
Assemble near serving time — whipped cream softens and bananas can turn soggy if prepared too far ahead. Prepared bases with toffee can be chilled or frozen and finished later.
Nutrition
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