I remember the first time I heard the term Banoffee. I was travelling through New Zealand with two friends from the UK and they were on the HUNT for a banoffee pie. I had no idea what they were talking about and they had no idea how I had never heard the term Banoffee before. Turns out this very quintessential English dessert had not made it to Australia just yet, but its time would come…
Fast forward 15 years and banoffee is a hold hold term. We all know it is synonymous with this sweet, sticky and very decadent flavours of banana, toffee (or caramel), whipped cream and a shortbread crust.
A short stint on google and I discovered that the banoffee pie was invented in East Sussex in 1971 by Nigel Mackenzie. Based on the American Dessert ‘“Blum’s Coffee Toffee Pie’, it had a shortcrust pastry, toffee, banana and whipped cream lightly infused with coffee. It has evolved a little over the years (and now it is mostly made with a biscuit base) but roughly contains these elements decades on.
Whats in the vegan banoffee bars?
I wanted to create a dessert based on the banoffee flavours, but without the traditional ingredients. I would not call these bars healthy, but they absolutely sit in the ‘healthier’ category. They are no bake, grain and dairy free and perfect for most dietary needs.
Layer 1. No bake shortcrust pastry.
The no bake shortcrust pastry is simply a mix of almond meal, coconut flour, coconut oil and oat or coconut condensed milk. Simply mix everything into. avowal and press into the base of your tin.
Layer 2. Date caramel.
This layer combines medjool dates, oat or coconut condensed milk, tahini and. salt This replaces the traditional use of toffee or caramel. It is sweet but not sickly, and the tahini balances it out perfectly. You can substitute for any nut butter if you prefer.
Layer 3. Fresh bananas.
I like to use ripe bananas, but not ones that have gone too ripe (the skin should still be yellow and firm). there is enough settles already in these bars, so overripe bananas are not necessary.
Layer 4. Coffee whipped cream.
For this you’ll need vegan whipping cream, or if you don’t have that you can use coconut cream plus a little maple syrup. I added espresso and vanilla, then topped the bars with chocolate shavings.
And that is it! In a nut shell, these vegan banoffee bars are;
- Easy! But you WILL need a blender and some beaters.
- Sweet, sticky, nutty and gooey, with hints of banana and coffee.
- Made from mostly whole food, plant based ingredients (plus condensed milk and whipping cream).
- No bake, free from dairy, gluten and grains (just choose coconut condensed milk instead o oat condensed milk). They are a healthier alternative to the sweet and decedent banoffee pie.
- A crowd pleaser!
We hope you like these Vegan banoffee bars as much as we do. they are perfect as a celebration, or just a fu this to offer when you have friends and family over. If you want more no bake vegan desserts, you like might to try:
- No bake cherry coconut bounty bars
- Super seed chocolate bliss balls with Reishi
- Healthy fruit and nuts bars with coconut and goji
- No bake vegan brownies with almond butter frosting
As always, we love hearing from you. Your comments, reviews and questions below help other people find these delicious vegan banoffee bars too.
A fun dessert based off the flavours of banoffee pie. This version is no bake, grain and dairy free and has a date and tahini caramel, fish bananas and coffee whipped cream.
No bake short crust
240g (2 cups) blanched almond meal
14g (2 Tbsp) coconut flour
80g (1/3 cup) coconut oil
120g (1/3 cup) vegan condensed milk
2 medium, ripe bananas
Date tahini caramel
12 large, soft dates, pitted
35g (2 Tbsp) hulled tahini
160g (1/2 cup) vegan condensed milk
1/8 tsp salt
Coffee whipped cream
1 can vegan whipping cream
1 Tbsp espresso coffee, optional
1 tsp pure maple syrup
Chocolate shavings, to decorate
- The night before place your whipping cream in the fridge.
- Grease and line a small tin with baking baking. I used a 25cm tin. Set aside.
- The next day make the shortcrust pasty. To begin, melt the coconut oil gently in a saucepan over medium-low heat. Once the coconut oil has completely melted remove from the heat and allow to cool until it reaches around body temperature. Combine almond meal, coconut flour, cooled coconut oil and condensed milk in a bowl and stir until uniform. The dough may seem a little wet at first but over the next few minutes, as the coconut flour absorbs the liquids, it will stiffen up. Press into your lined tray and set aside.
- Slice the bananas into rounds, approximately 1/2-1 cm thick. Create a layer of banana over the shortcrust base.
- Make the caramel. Remove the pit from each date and place dates into a saucepan. cover with water, and place on the stove. Bring the water to a boil and then immediately turn off the heat. Stand for 5 minutes before draining the water through a sieve. Allow all excess water to drip off before transferring the dates to a high speed food processor or blender with the tahini, condensed milk and salt. Blend until smooth and fairly uniform. There will still be some small flecks of dates visible, which is ok. Spread the warm date mixture over the bananas and set aside while you make the whipped cream.
- Whip the cream. Remove your whipping cream (see below for method with regular coconut cream) from the fridge and empty the contents into a bowl with the espresso and vanilla. Use electric beaters to whip, for 3-4 minutes or until very thick and creamy. The beaters should leave ribbons when ready. Spread the whipped cream on top of the caramel and spread with a spoon to even out. If adding chocolate shavings do so now. I like to use a potato peeler and shave chocolate from a large block of chocolate to achieve this.
- Set in the fridge for 4+ hours. To serve, remove the entire cake from the fridge and tin. Use a sharp knife to cut into desired serving sizes and enjoy. As these bars contain fresh banana they are best enjoyed on the day of making, however they will last an extra 1-2 days if stored in an airtight container in the fridge.
Making whipped cream from coconut cream.
If you don’t have whipping cream but a can of full fat coconut whipped cream. Unfortunately the brand you buy will vary, and some brands work well while others do not. Ayam coconut cream works well.
- Place coconut cream in the fridge for a night.
- Take the coconut cream out of the fridge. Turn the can upside down and open the this end of the end. Drain any liquid that is siting ta the top of the can (you can reserve the liquid add add it into a smoothie, porridge etc). Scrape the remaining (thick) coconut cream into a bowl with 2 tsp maple syrup and the vanilla and coffee listed above. Whip as per instructions in step 6.
Keywords: Banoffee, banana, caramel, no bake, grain free, paleo vegan