No Bake Vegan Banoffee Pie Recipe

Indulge in this decadent No-Bake Vegan Banoffee Pie! Simple, healthy-ish, and surprisingly easy to make, this recipe is perfect for vegan bakers of all levels. Rich, creamy filling meets crunchy graham cracker crust and sweet bananas, topped with a luscious vegan whipped cream and a sprinkle of cacao. Get ready for a flavor explosion that's guilt-free and utterly irresistible!

Prep Time 25 mins
Cook Time 65 mins
Calories 258.1 kcal
Protein 11g
Rating 1.0 (1 Reviews)
No Bake Vegan Banoffee Pie 27

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for No Bake Vegan Banoffee Pie

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How to Make No Bake Vegan Banoffee Pie

  1. Preheat oven to 350°F (175°C). If using, melt 1 tbsp of coconut oil in a small bowl and mix with graham cracker crumbs. Press mixture firmly into the bottom of a 9-inch pie plate or springform pan. Bake for 10 minutes. Let cool.
  2. While the crust is cooling, combine the drained and pressed tofu, soy milk, and maple syrup in a high-speed blender or food processor. Blend until completely smooth and creamy.
  3. Pour the tofu mixture into a medium saucepan over medium heat. Cook for 10-12 minutes, stirring frequently, until the mixture begins to caramelize and thicken. It should coat the back of a spoon.
  4. Arrange sliced bananas evenly over the cooled graham cracker crust.
  5. Carefully pour the warm tofu mixture over the bananas in the pie crust. Spread evenly and smooth the top.
  6. Refrigerate for at least 1 hour, or until the filling is completely set.
  7. Once chilled, top with vegan whipped cream and sprinkle generously with cacao powder.
  8. Chill for an additional 30 minutes before serving and enjoy your delicious homemade vegan banoffee pie!

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

91g

Fat

9g

Carbs

15g