Vegan Banoffee Pie from our Recipe Calendar

by Emma Phillips
Last updated: 05/05/18

The year seems to be passing us by quickly and it’s time to share another one of the recipes featured on our popular calendar. This tasty dessert was submitted by Charlotte Stephenson and doesn’t feature lots of unusual ingredients as some vegan recipes can. 

It also isn’t overly complicated with lots of preparation, but is sure to impress. Over to Charlotte..


For the base

100g vegan margarine
250g vegan hobnobs / oat biscuits

For the caramel

100g vegan margarine
100g dark brown soft sugar
tin of vegan condensed milk
(might need 1tsp of agar if it doesn’t thicken enough)

As a topping

4 small bananas
soy whip
grated chocolate

You will also need…
20cm loose-bottomed cake tin, greased


For the base

Put the biscuit crumbs in your bowl and then mix in the melted margarine. Spoon this onto the base and press against the bottom and sides. Chill it for ten minutes.

For the caramel

Melt the margarine and sugar in a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time to create a thick golden caramel. Spread the caramel over the base, cool and then chill for about 1 hour until firm.

For the top

Carefully lift the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the base. Decorate with the remaining bananas and finish with grated chocolate.

Please let us know how you get on with the recipe and share photos with the community!

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