Vegan Banoffee Pie

Every bite of this vegan banoffee pie has layers of delicious! It starts with a thick graham cracker crust, a tender caramel layer, sliced bananas, and vegan whipped cream on top.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 15

Cook Time 15

Setting Time: 10

Total Time 40

Servings slices

Calories 304kcal

Author Marly McMillen

Equipment

Ingredients

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)

Cups - Metric

Instructions

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).

Notes

Use gluten-free cookies to make this pie gluten-free

Whipped Cream

You 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.

Nutrition