This vegan banoffee pie features a buttery graham cracker crust filled with vegan caramel, bananas, and vegan whipped cream topping.
Healthy Banoffee Pie
I have many favorite desserts and this is the latest on my long list. I especially like it in the summer, thanks to the whipped topping. But bananas combined with that silky smooth caramel and the crunchy graham cracker crust? It’s heavenly.
The banoffee pie originated in the UK and if you’re wondering what it means, this is how I think of it. Bananas + Toffee = Banoffee. Get it? It’s the combination of the caramel/toffee layer that creates a delicious dessert you’ll come back to time and time again!
How to Make Vegan Banoffee Pie
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Pulse graham crackers in a food processor until broken down into smaller pieces.
- Add the sugar and butter. Pulse again until the crumbs are at an even consistency.
- Press the crust into a pie pan, pushing firmly against the sides of the pan.
- Bake for 12 to 15 minutes, until golden brown. Set aside to cool.
- Pulse pitted dates, almond butter, vanilla extract, salt, and maple syrup in a food processor.
- Add water, one tablespoon at a time, pulsing between each addition until smooth.
- Spread this into the pie crust.
- Use a spatula to gently press it into the crust and to make it level.
- Coat banana slices with lemon juice and arrange over the pie filling.
- Top the pie with whipped cream.
- Serve right away or refrigerate for 1 to 2 hours for the filling to chill.
Here are the ingredients you’ll need for this recipe:
- Crust — I use a vegan graham cracker crust because of its buttery flavor. You could substitute an Oreo pie crust.
- Medjool dates — I buy these dates at Costco, or you can find them in the produce section of most major grocery stores and health food stores.
- Almond butter — You can substitute any neutral flavored nut or seed butter.
- Flavoring — We’ll add a bit of vanilla and coffee extract to the filling. You can find both in the spices section of most grocery stores.
- Maple syrup — We’ll add a bit of maple syrup to make the caramel layer sweeter.
- Salt — A tiny bit of salt balances the sweet.
- Bananas — You’ll need 2 ripe (but not overly ripe) bananas. A few brown spots are fine.
- Lemon juice — Adding lemon juice to the bananas helps prevent browning.
- Vegan whipped cream — See below for vegan whipped topping options.
Whipped Topping Options
This vegan banoffee pie requires whipped topping. When it comes to dairy-free whipped topping, you have options. Here are some of my favorites:
- Simple — Buy a tub of dairy-free whipped topping (very similar to Cool Whip). You can find this in the freezer section of many grocery store chains or health food stores. It stays whipped on the pie in the fridge for days!
- Simple Plus — Nowadays you can find plant-based whipping cream. You can find this in the section with regular whipping cream (usually) or in the health food section of the store. Then you take it home and whip it with a mixer. So it’s still pretty simple but does require some work.
- Homemade — You can make whipped coconut cream at home. This is a bit of work because it requires refrigerating the can for up to 2 days (in the summer months particularly).
- Aquafaba Whipped Cream — Basically, you’ll take the recipe from vegan meringue, add a bit more powdered sugar and add it as a whipped topping on your pie. The thing is, it doesn’t stay whipped forever (it deflates within a few hours), so you will want to add it immediately before serving.
Why This Recipe is a Winner
- EASY — Skip creating messy caramel sauce on the stovetop! Instead, we’ll make a simple and thick caramel filling using dates and nut butter in a food processor.
- FILLING — Thanks to the dates, this pie is a filling dessert that helps you exert portion control, even as it satisfies your taste buds.
- DELICIOUS — From the crunchy crust to the soft, whipped topping, this pie features layers of deliciousness that everyone will love!
Can you freeze vegan banoffee pie?
You can freeze this pie, but the bananas will become soft upon thawing. If you’d like, you can freeze the crust and caramel filling for up to 3 months, then add the banana and whipped cream layers upon thawing.
Do bananas go brown in banoffee pie?
There are a couple of ways to prevent your bananas from browning in a banoffee pie. First, make sure the whipped cream is touching every part of the banana layers, meaning you should gently press the whipped topping as you spread it over the bananas. Then pile on the rest of the whipped cream on top. Another trick is to drizzle the bananas with lemon juice, which also helps prevent browning.
Serve this banoffee vegan pie with any of these toppings:
Store leftover slices in an airtight container in the fridge for up to 5 days. You can freeze it in a freezer-safe container for up to 2 months (please note the texture of the banana will be much softer after frozen).
Vegan Summer Pies
If you love this healthy banoffee pie, you should try even more delicious vegan pies. Here are some of our favorites:
Vegan Banoffee Pie
Graham Cracker Crust
- 2 cups graham cracker crumbs (or any vanilla cream cookie)
- ⅓ cup brown sugar
- ½ cup vegan butter, melted
Banoffee Pie Filling
- 1 ½ cups Medjool dates
- ⅓ cup almond butter
- 1 tablespoon vanilla extract
- 1 teaspoon coffee extract (optional)
- 5 tablespoons maple syrup
- ¼ teaspoon salt
- 6 tablespoons water
- 2 bananas (ripe, with a few brown spots)
- 1 teaspoon lemon juice
- 1 ½ cups vegan whipped cream (see notes)
For the Crumb Crust:
- Preheat the oven to 350°F/175°C.
- Place the graham crackers in a food processor. Pulse for a few seconds until broken up into smaller pieces.
- Add the sugar and butter. Pulse again until the crumbs are at an even consistency, similar to large grains of sand.
- Press the crust into an 8 or 9" pie pan, pushing firmly against the side. It helps if you use a measuring cup to press the crust against the pan. Bake for 12 to 15 minutes, until golden brown. Set aside to cool.
For the Pie Filling:
- Add pitted dates, almond butter, extracts, salt, and maple syrup to a food processor. Pulse in short bursts. Use a spatula to wipe down sides of the bowl and pulse again. Give it a taste and add a bit more maple syrup if you prefer it sweeter.
- Add water, one tablespoon at a time, pulsing between each addition. Continue this process until you achieve a smooth consistency. Spread this into the pie crust, using a spatula to gently press it into the crust and to make it level.
- Peel bananas and cut into ¼-inch slices. Coat banana slices with lemon juice. Arrange banana slices over the pie filling.
- Top the pie with whipped cream. Then refrigerate for 1 to 2 hours for the pie to chill and for the filling to set.
- Once you're ready to serve, garnish the top with chocolate shavings, additional vegan caramel, or chocolate drizzles.
- This pie will keep in the fridge for up to 5 days. It can be frozen for up to 2 months (please note the banana slices will be softer upon thawing).
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Whipped CreamYou can make homemade coconut whipped cream or you can buy vegan whipped cream (in a tub similar to cool whip) at most large grocery store chains and health food stores.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.