Who can resist the combination of crunchy base, gooey caramel and banana that is Banoffee Pie? If it's been a while since you've been able to partake - Enjoy!
Prep time 30 min
Freeze time 90 min
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Place the biscuits into a food process or blender and blitz until it becomes a fine crumb. Add into a large bowl along and pour in the vegan spread. Mix well until the mixture resembles wet sand. Using the back of a spoon press the crumbs into the base and sides of the tin to make base. Freeze for 10 minutes or chill for 15 minutes.
Place the coconut cream into a small saucepan with the cornflour and whisk well. Add in the Nestlé Plant Based Condensed Milk Alternative, vegan spread and sugar. Turn on the heat to bring to the boil and whisk well to combine. Allow the mixture to gently boil for 5 minutes until slightly thickened. Cool for 10 minutes.
Once the base is set, pour the caramel over the base and chill for 1 hour or until set.
In the meantime, scoop out the white solid cream from the can of coconut cream and place into a large bowl along with the icing sugar. Beat on high for 2 minutes until light and fluffy.
Slice the bananas and place on top of the caramel then top with the whipped coconut cream or crème fraiche alternative if using. Dust with cocoa or scatter over chocolate shavings to finish. Chill until ready to serve.
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