If, like me, you’re sick of making banana bread but need another way to use up those bendy yellow friends in a tasty treat, then this no-bake vegan peanut butter banoffee pie is the one. It’s a great way to use up ripe bananas, tastes indulgent without being sickly, and will be a surefire crowd-pleaser when we’re able to have dinner parties again. Remember those?! No, me either.
It’s a little time consuming (hey, what else is there to do at the moment?), but I promise you, it’s worth the effort. There’s no baking involved, but there is a little bit of oven warming and hob melting. But, there’s also some excellent bowl licking opportunities which I think you’ll very much enjoy.
I used a 22cm pie dish for this, so that’s probably 8-10 servings, depending on how generous you’re feeling. Taking a spoon to the whole thing whilst wearing loungewear and watching Friends reruns is also perfectly acceptable, FYI.
- For the base
- 280g oat biscuits (I used Tesco Oaties as they’re dairy free)
- 65g dairy free unsalted butter
- 10g dairy free chocolate
- For the caramel layer (this makes enough caramel for a whole jar – you can pop it in the fridge and keep it for future treats)
- 400ml tin of full-fat coconut milk
- 150g brown sugar
- 2 tsp vanilla essence
- Sprinkle of sea salt (optional)
- 2 tbsp crunchy peanut butter (added after the caramel has cooled)
- For the banana layer
- 2 ripe bananas
- 1 tbsp brown sugar
- 2 tsp lime juice
- For the topping
- 270ml vegan double cream
- 100g smooth peanut butter
- 100g icing sugar
- 1 large ripe banana
- Chopped peanuts
- 5g dark chocolate (optional)
- Blitz your biscuits in a food processor or bash with a rolling pin so they’re a fine crumb consistency
- Melt your butter and 10g dark chocolate together.
- Add the butter/chocolate mix to your biscuits. Spoon them into your pie dish and press down to make the base level.
- Pop in the fridge to chill while you make the other layers.
- To make the caramel, tip your coconut milk, brown sugar and vanilla essence into a saucepan, and heat on a medium heat for about 30 minutes, stirring occasionally (and more often towards the end). When it’s done, it’ll be thicker and brown but probably still quite runny – don’t worry, it thickens as it cools.
- While your caramel is heating and cooling, start the banana layer by chopping two bananas and putting them in a heatproof dish. Sprinkle 1tbsp of brown sugar over them and add the lime juice, then put in the oven for around 20 minutes on 200c/180c fan.
- Once the bananas are caramelised, take them out of the oven and mash them. Then, leave them to cool slightly.
- Take 6 tbsps of your cooled caramel, and in a bowl mix it with 2 tbsps crunchy peanut butter. Once it’s mixed, spoon it over the biscuit base and pop back in the fridge to chill.
- Once your mashed bananas have cooled, spoon these over the top of the peanut caramel layer, and leave to chill in the fridge for around 4 hours.
- To make the peanut cream topping, take half of the cream and whisk it for around 6-7 minutes until the consistency is light and fluffy.
- Pour the other half of the cream into a bowl and add your 100g smooth peanut butter and 100g icing sugar. Beat together until they form a smooth paste.
- Gently fold the paste into your whipped cream, being careful not to stir too much.
- Spoon the mixture on top of your chilled banana and caramel layers, completely covering the surface.
- Slice your last banana and place pieces on top of the pie. Then, drizzle some more caramel over, add your chopped nuts and if you want to, grate 5g of dark chocolate over the top too.
I hope you enjoy every mouthful of this peanut buttery loveliness. If peanut butter is your thing, check out my peanut butter brownies, or if you’d like to try more no-bake treats, why not check out my Biscoff cheesecake recipe or my espresso martini cheesecake?