Vegan No-Bake Banoffee Pie (10 ingredients)

全素免烤香蕉太妃派 Vegan No-Bake Banoffee Pie

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Made of a nutty base, naturally sweetened caramel filling, and rich coconut whipped cream, this Vegan Banoffee Pie is one of the best things I ever have! Plus, it’s doesn’t require baking and only needs 10 ingredients.

全素免烤香蕉太妃派 Vegan No-Bake Banoffee Pie

Vegan No-Bake Banoffee Pie

Banoffee Pie is a traditional English dessert pie made of toffee, cream, banana, and a biscuit base. It seems to be a common dessert in western countries, but I really never see it in any restaurant in Taiwan.

What’s interesting is that Taiwan grows a lot of banana. I literally eat bananas every single day and absolutely love them.

So, as a person who always has a strong sweet tooth, it makes no sense to miss out on this iconic dessert pie, right? But since the traditional one usually contains dairy products, which is definitely not going to happen here, we’re going to make a vegan version.

Please do not have prejudice on vegan versions of food yet because this is really one of those amazing adaptation that I love from the bottom of my heart.

全素免烤香蕉太妃派 Vegan No-Bake Banoffee Pie

Egg-less, Dairy-Free & No-Bake

This Vegan No-Bake Banoffee Pie is made of 3 layer:

  • A no-bake nutty base that I can eat as it is
  • A naturally-sweet toffee filling that topped with bananas
  • A creamy, rich whipped cream that proves you don’t need dairy cream

Instead of traditional biscuit base, I decided to make a nutty based use nuts and oats. It makes the whole process much easier without baking. Thus, no flour is needed as well.

全素免烤香蕉太妃派 Vegan No-Bake Banoffee Pie

The caramel filling is naturally sweetened with one of my favorite foods in the world: dates. To add the caramel richness, I also add almond butter and a little bit of coconut milk to mimic the regular caramel.

全素免烤香蕉太妃派 Vegan No-Bake Banoffee Pie

The coconut cream on top really adds the satifying creaminess a great dessert would have.

It’s really easy to make this Vegan Banoffee Pie, you just need a food processor and a hand mixer (or a cream whipper) to do the mixing and whipping job for you. Since I got a whipping attachment for my beloved new food processor, I actually just need a food processor.

全素免烤香蕉太妃派 Vegan No-Bake Banoffee Pie

Step 1: Make the nutty base in a food processor

Chop up the pitted dates first, then other ingredients and blitz to bring them together. Add a dash of water to help binding if needed.

Then press the base mixture into the bottom of a 6″ pie pan or cake pan. Use a spoon to press them down firmly. Place it into the freezer while we make the caramel toffee layer.

Step 2: Make the toffee caramel filling in a strong food processor or blender

Blend all ingredients in a strong food processor or blender. I prefer to use a food processor because you don’t need to wash another equipment.

A tip to make the blending process much easier is to soak the dates in the coconut milk and the water ahead of time, especially if your dates are on the dry side.

The caramel will be a little bit runny, so we need to put it into the freezer for about 15 minutes to set a little.

Step 3: Slice the banana and place them on the toffee layer

I think this step is quite self-explanatory, right?

Step 4: Whip up the coconut cream

A headnote is that you need to refrigerate a can of full-fat coconut milk overnight. Then when about to use it, scoop out the cream part on the top and whip it into a fluffy cream.

You can use either a hand mixer, a cream whipper, or a food processor with the whipping attachment. I used to use a hand mixer with an ice bath underneath. But after I bought my beloved Magimix, which comes with a whipping attachment, the whole process becomes much easier.

Transfer the whipped coconut cream to a pastry piping bag with a nozzle inside. Decorate the pie as you wish.

全素免烤香蕉太妃派 Vegan No-Bake Banoffee Pie

I sprinkle some cacao nibs on top to decorate as well as add more flavor and texture to this already amazing Vegan Banoffee Pie. I really hope you give it a try!

This is a great recipe to invite banana into desserts. If you’re interested in more recipes using bananas, check out my Vegan Peanut Butter Banana Waffles, Vegan Banana Bread (GF), and Peanut Butter Banana Overnight Oats.

Let me know what do you think of this Vegan Banoffee Pie in the comment section below if you try. 🙂

Finally, I hope you enjoy it as much as I do. If you make this recipe, don’t forget to tag @Barrelleaf + #barrelleaf on Instagram. I always love to see them and to know how it went. ❤

How To Make

全素香蕉太妃派 (免烤) Vegan Banoffee Pie (No-Bake)

Made of a nutty base, naturally sweetened caramel filling, and rich coconut whipped cream, this Vegan Banoffee Pie is one of the best things I ever have! Plus, it's doesn't require baking and only needs 10 ingredients.
Author: Barrel Leaf
Prep Time20 mins
Freezing30 mins
Total Time50 mins
Course: Dessert
Cuisine: British
Keyword: dairy-free, dessert, gluten-free, natural sweetned, no-bake, sweets, vegan
Servings: 6 people

Ingredients

For the Base 底層

  • 25 g whole almonds 杏仁
  • 35 g walnuts 核桃
  • 25 g rolled oats 傳統燕麥片
  • 30 g pitted dates 去籽椰棗乾
  • 1/2 tsp vanilla extract 純香草精
  • A pinch of salt 鹽
  • drinking water 飲用水, add if needed 適量

For the Toffee Caramel Layer 太妃焦糖層

  • 2 Tbsp full-fat coconut milk 全脂椰奶
  • 70 g pitted dates 去籽椰棗乾
  • 25 g almond butter 杏仁醬
  • 2 Tbsp drinking water 飲用水
  • 1/2 tsp vanilla extract 純香草精
  • A pinch of salt 鹽
  • 1 large banana 香蕉

For the Whipped Coconut Cream 椰奶鮮奶油層

  • 1 can (400 ml) full-fat coconut milk 全脂椰奶, refrigerated overnight and scoop out the "coconut cream" on top (about 200 ml) to use* 1 罐 400 ml, 冷藏後取上層凝固部份 約 200 ml*
  • 1/2 tsp vanilla extract 純香草精
  • A handful of cacao nibs 可可碎豆, to decorate

Instructions

  • Refrigerate the full-fat coconut milk overnight.
  • Line the bottom of a 6″ pie pan or cake pan.

To make the Base:

  • Blitz the pitted dates in a food processor, then add almonds, walnuts, rolled oats, vanilla, and salt. Continue to process until you get a crumbly texture. Add a dash of water to bring them together if needed.
  • Press the base mixture into the bottom of the pan. Use a spoon press it down firmly. Put it into the freezer while we make the toffee layer.

To make the Toffee Caramel layer:

  • Chop the pitted dates in a food processor, then add other ingredients and blend until smooth. Stop and scrape down the sides if needed.
  • Spread the caramel onto the base. Return to the freezer for another 15 minutes to let the caramel set a little.
  • Peel and cut the banana into “coins.” Place the banana slices onto the caramel layer, from the outside inwards. Return to the freezer while we make the coconut cream.

To make the Whipped Coconut Cream:

  • Use a and mixer to whip the coconut cream and vanilla extract until it becomes stiff. Use an ice-bath if it's a hot day.
  • Transfer the whipped coconut cream to a pastry bag with a decorating tip. Starting from outside inwards, pipe the cream onto the banana slices layer. Then freezer for another 15-20 minutes to let the coconut cream set.
  • Remove from the mold, slice, and enjoy. Sprinkle some cacao nibs or chopped chocolate as you like.

中文版

  • 將全脂椰奶冷藏一晚
  • 取一 6 吋圓模或派盤,模具底層鋪烘焙紙

製作底層:

  • 將去籽椰棗乾先放入食物處理機中攪打分解,再放入杏仁、核桃、燕麥片、香草精、鹽,攪打均勻,視情況加入適量飲用水,攪打至可捏成團
  • 將攪打好的底層鋪入模具底層,用刮刀壓實壓緊,放入冰箱冷凍備用

製作焦糖層:

  • 先將去籽椰棗乾放入食物處理機中攪打細碎,再放入其它食材一同攪打混合均勻,若空轉,停下來做刮杯的動作
  • 將攪打滑順的焦糖鋪於先前置於冷凍的底層上,鋪平後再放入冰箱冷凍 15 分鐘,讓焦糖層稍凝固
  • 將新鮮香蕉剝皮、切片 (像錢幣形狀),由外圈向內圈,將香蕉切片鋪於焦糖層上擺滿一層,再放回冷凍庫備用

製作椰奶鮮奶油層:

  • 將椰奶奶脂與香草精用電動打蛋器打至硬挺 (若天氣熱,在下頭墊冰塊)
  • 將打發的椰奶鮮奶油放入裝花嘴的擠花袋中,由外圈向內圈,擠於香蕉切片上,再冷凍 15 – 20 分鐘讓它定型
  • 取出脫模切塊即可享用,最後表面可以再加些巧克力碎仁點綴

Video


Notes

  • 椰奶罐中剩下的主要是椰子水,可以直接飲用,也可以用果昔碗或其它食譜
  • 剩下的派密封冷凍保存,約可放 3 – 4 個星期
  • The leftover in the coconut can is mainly coconut water. You can drink it or use it in your smoothie or other recipes.
  • Store the leftover in the freezer for 3 – 4 weeks.
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