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Banoffi Pie

kid friendly
3 spoon difficulty rating

Overnight plus about 3 hours (most of it is chilling time)


Banoffi Pie

Retro-heaven, dairy-free and vegan style!

This version uses coconut cream. You might also want to check out Justine's wonderful version - which veganises a BBC Food recipe and uses the new vegan must-have - condensed soya milk! Get her recipe and product details here


*SchlagFix vegan whipping cream, Vegan Store and some health food shops
Whiptop (Tesco) vegan whipping cream in a squirty can
Soyatoo Rice or Coconut Whip, Viva!Shop, health food shops and other online stores
Online store details  


Creamy Filling

  • 1 tin full fat coconut milk, refrigerated overnight
  • ½ tub Tofutti Cream Cheese Original (or Tesco or Sheese brand)
  • ½ cup muscovado or other dark brown sugar
  • 1 tsp pure vanilla extract
  • Pinch of salt


  • 250g vegan biscuits eg HobNob regular; digestives such as McVitie’s Light (not regular); Co-op; Dove’s Farm. Read the labels as some digestives contain milk (whey etc) while others don’t
  • 6 tbsp vegan margarine OR melted mild-flavoured coconut oil


  • 2-3 ripe bananas
  • Vegan whipping cream, see above*
  • Good quality dark vegan chocolate - make sure it is chilled in the fridge before using


  • Tin opener
  • Saucepan, medium
  • Saucepan, small-medium
  • Measuring cups and spoons
  • Wooden or silicone spoon, (onion and garlic-free!)
  • Bowl and plate/saucer to cover
  • 21cm/8 inch loose-bottomed quiche or tart tin
  • Scales
  • Food processor, hand blender with mini processor attachment or similar OR large plastic bag without holes plus rolling pin
  • Electric mixer or hand whisk if using non-squirty cream
  • Vegetable peeler
  • Plastic box to hold the chocolate shavings


1. Prepare the creamy filling by removing the coconut milk fat from the tin of coconut milk and placing it in a medium sized saucepan set over a medium heat. Let it melt then stir in the brown sugar, vanilla extract, and salt. Bring the mixture to a boil then set your timer (or phone!) to 10 minutes; stir every few minutes. Once the timer goes off, whisk the mixture for 2-3 minutes, until it’s nice and thick. Stir in the vegan cream cheese, let the mixture cool for 30 minutes then transfer to a bowl with a cover or plastic container with a lid. Chill for at least two hours – or speed things up by placing in the freezer, but keep an eye on it so it doesn’t freeze and give it an occasional stir!

2. Meanwhile, make the crust. Pre-heat the oven to 170°C/325°F/Gas Mark 3. Lightly oil a 21cm/8 inch loose-bottomed quiche or tart tin.

3. Blend the biscuits into fine crumbs OR place in a plastic bag and batter with a rolling pin until fine. Melt the margarine or coconut oil and mix in well with the crumb mixture. Press this firmly into the baking tin and bake for 8-10 minutes. Let it cool in the tin and don’t attempt to remove it.

4. About 1-2 hours before serving, add the sliced banana and the creamy filling mixture. Let it chill for at least an hour.

5. Make the chocolate shavings. Use a vegetable peeler or knife to shave flat, thin shavings from a room-temperature block of chocolate. Chill.

6. Just before serving, whip up the vegan cream of choice and spread it on the top. Decorate with chocolate shavings. Eat.

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