Vegan Banoffee Pie | Cooking With Jade
Desserts

Vegan Banoffee Pie

One of Britain’s most famous exports is Banoffee Pie. This dessert is in my top 3 list of all-time famous desserts. The original recipe is truly turned on its head because it is traditionally a rich pie, with original ingredients like Butter, Condensed Milk, and Whipped Cream. I of course made it into something Vegans or those who are lactose intolerant can enjoy.

chef jades banoffee pie

INGREDIENTS

Base:

  • 3 Cups – (a tad less) Vegan Sugar Cookies (crumbs)
  • ¾ Cup – Vegan butter (melted)

Filling – Caramel:

  • ½ Cup Light brown soft sugar
  • 1/ Cup Vegan butter
  • 1 Can Vegan condensed milk alternative
  • 60 ml Dairy-free cream
  • 3 tbsp Cornflour
  • 2 Medium bananas

Whipped Cream Topping:

  • 250 ml dairy-free cream chilled
  • ½ Cup Powder sugar
  • 1 tbsp Cocoa powder for dusting optional
Chef jades whipped cream

DIRECTIONS

  1. Place the biscuits in a food processor and whizz until you have fine crumbs. You can also crush the biscuits by hand, using rolling pin. Mix with melted vegan butter and transfer into 23 cm loose-based tart tin. Press the mixture firmly over the base and the sides of the tin, and place in the fridge for 10 minutes.
  2. Place the light brown sugar, vegan butter and condensed milk into a large non-stick saucepan over medium heat. In a separate small bowl or a jug, mix together the cornflour and cream until smooth, thick paste, then pour into the saucepan with the rest of the ingredients. Allow the sugar to dissolve, then increase the heat to high and bring the mixture into rapid boil for 5 minutes, or until it reaches 115°C on a cooking thermometer, stirring at all times.
  3. Remove from the heat and cool for a couple of minutes. Pour the caramel into prepared base. Cool and refrigerate for a couple of hours, allowing the caramel to set. 
  4. Slice the bananas and arrange them on top of the set caramel. Using an electric mixer, or hand-held whisk, mix together the chilled dairy-free cream and icing sugar until you have soft peaks (this may takes up to 10 minutes). Transfer the whipped cream to a piping bag (optional) and top the pie with it. Dust the pie with some cocoa powder before serving (you can also add some chocolate shavings if you’d like).

You’re finished! You’ve just completed making one of my favroite dishes from England. I’m sure Queen Elizabeth would have been very proud or your Banoffee Pie. If you haven’t heard the England episode of Chef Jade’s Journey, then listen to it below. It will give you small insight into why I decided to turn this traditional dish Vegan.

If you liked this recipe, then make sure to check out my other British Recipes, here.

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