Vegan or Non-Vegan Banoffee Pie

Vegan or Non-Vegan Banoffee Pie—the ultimate indulgent dessert! With a crumbly biscuit base, gooey salted dulce de leche, sweet ripe bananas, fluffy whipped cream, and a sprinkle of dark chocolate, this dessert has everything you need to satisfy your sweet tooth. If you’re on the lookout for a make-ahead dessert that’s both decadent and easy to prepare, then this is the one for you!

I’ve wanted to make Banoffee Pie for years, but honestly, I always hesitated, particularly because I was terrified of making the dulce de leche. I kept worrying that the can would explode and leave me with a mess (and holes in my kitchen ceiling!). But after a little research, I realised I had absolutely nothing to be scared of! Next time I’ll make the sauce a little thicker, but the flavour was spot-on—rich, sweet, and a little salty, just as it should be.

This pie is perfect for make-ahead preparations. You can prepare the biscuit base up to 2 days in advance, and the dulce de leche will keep for 3 weeks in the fridge in a sealed jar—so you can prepare the components ahead of time and assemble when you’re ready to serve. For a fun twist, I made miniature versions, but feel free to make a large, show-stopping pie instead.

Why You’ll Love This Recipe

✔️ Decadent Flavours – A perfect balance of sweet bananas, salted caramel, and chocolate.
✔️ Customisable – Vegan or non-vegan, you can adjust to suit your preferences.
✔️ Make-Ahead – Easy to prep in advance and assemble when ready to serve.
✔️ Perfect for Any Occasion – Ideal for gatherings, parties, or just a special treat.
✔️ No-Fuss – Simple ingredients and steps for a show-stopping dessert.

So, let’s get started! Here’s how to make Vegan or Non-Vegan Banoffee Pie, a dessert that’s rich, creamy, and sure to impress!

This recipe is inspired by Sally’s Baking Addiction. Another great dessert that can be made Sticky Date Toffee Pudding with Salted Butterscotch Sauce.

Print Recipe

Vegan or Non-Vegan Banoffee Pie

(3 votes, average: 4.33 out of 5)

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Dessert

By Saffron – Serves: 8-12 portions

Prep Time: 10 minutes – Cooking Time: 20 minutes handson - 1 hour cooling time – Total Time: 30 minutes (or longer for option 1) + cooling time

Satisfy your cravings with Vegan or Non-Vegan Banoffee Pie. A delightful dessert that is easy to prepare and utterly delicious.

Ingredients

• Dulce de Leche - option 1
• 1 can condensed milk (regular or rice or coconut to keep it vegan)
• Pinch of salt
• Dulce de Leche - option 2
• 1 can condensed milk (regular or rice or coconut to keep it vegan)
• 100 g unsalted butter (plant based butter if keeping it vegan)
• 100 g soft light brown sugar
• Pinch of salt
• The base
• 250 g digestive biscuits or graham crackers
• 100 g (un)salted butter, melted (plant based butter if keeping it vegan)
• The topping
• 3 just ripe bananas sliced into 5 mm slices
• 300 ml double cream (or a vegan version like coconut double cream, to be found at your local Asian super market)
• 1 tbsp powdered sugar (optional)
• 1 square dark chocolate

Instructions

Dulce de leche - option 1 (3 hours boiling but no real work + cooling time)

1

Bring a large pot of water to the boil and carefully add a closed tin of condensed milk (vegan or regular) to the water, making sure it’s covered by ± 4-5 cm of water.

2

Let simmer away on medium to low heat for 3 hours. Remove from the pan and let cool completely before opening.

3

Pour it into a jar and mix through some sea salt. This will keep for ± 3 weeks in a sealable jar in the fridge.

Dulce de leche - option 2 (15 minutes hands on + cooling tim)

4

Add all the ingredients into a heavy based pan and bring it to a soft simmer while you keep stirring.

5

Don't leave it unstirred or it will burn.

6

Let bubble away for 10-15 minutes until it's thickened enough to hold it's shape when dragging a wooden spoon through the caramel.

7

Let caramel cool completely.

The base

8

Line a 20 cm baking tin with baking paper or plastic wrap, you can also use individual bowls.

9

Add the cookies to a ziplock back and close it. Bash the cookies with a ladle or rolling pin until crumbled completely.

10

Mix the crumbled cookies with the melted butter. Press into the lined baking tin and let set in the fridge for at least an hour or up to 2 days in advance.

Ready to serve

11

Slice a banana into 5 mm slices.

12

Whip up your cream of choice, I used coconut whipped cream to keep it vegan, but regular cream is of course the classic dessert.

13

If you like, mix through some powdered sugar for sweetness, not too much.

Assemble in this order:

14

1. Cookie base

15

2. Dulce de leche

16

3. Banana

17

4. Cream

18

5. Some dark chocolate grated over the top

Notes

I prefer the 1st version of the dulce de leche. It's so easy to make and I love that it's just on ingredient (+ salt) and so full of flavour!