Vegan banoffee pie

Calling all Banoffee Pie lovers! This rich, indulgent banana and maple pie is fully vegan and absolutely delicious!

  • 50 mins preparation
  • 10 mins cooking
  • Serves 8
  • Print


Banoffee pie
  • 3/4 cup (90g) pecans
  • 250 gram vegan biscuits
  • 1/2 cup (115g) coconut oil, at room temperature
  • 1 tablespoon cacao powder
  • 12 fresh dates (230g), pitted
  • 1/3 cup (50g) coconut sugar
  • 1 tablespoon water
  • 1 tablespoon cornflour (cornstarch)
  • 270 millilitre canned coconut cream
  • 1 teaspoon vanilla extract
  • 3 medium bananas (600g)
  • 300 gram silken tofu
  • 2 tablespoon pure maple syrup
  • 1/2 teaspoon ground cinnamon


Banoffee pie
  • 1
    Place pecans in a small bowl; cover with cold water. Stand for 1 hour; drain.
  • 2
    Meanwhile, process biscuits, coconut oil, cacao and half the dates until fine crumbs form and mixture starts to clump. Press biscuit mixture over base and side of a 24cm fluted tart tin. Refrigerate until required.
  • 3
    Stir coconut sugar and the water in a small saucepan over low heat until sugar dissolves. Bring to the boil; boil for 3 minutes or until mixture reduces slightly.
  • 4
    Meanwhile, whisk cornflour and coconut cream in a small bowl. Gradually stir coconut cream mixture into sugar syrup until smooth; cook, stirring, for 10 minutes or until mixture boils and thickens.
  • 5
    Blend drained pecans and warm coconut mixture with remaining dates, extract and 1 banana until as smooth as possible. Spoon mixture into biscuit case; smooth surface. Refrigerate overnight.
  • 6
    Blend or process tofu, syrup and cinnamon until smooth.
  • 7
    Thinly slice remaining bananas; arrange slices on pie. Serve pie drizzled with tofu mixture.


You will need to start this recipe the day before. If you have one, use a high-speed blender in step 5; this type of blender will produce a very smooth consistency.