Vegan Banana Cream Pie // Vegan Banoffee Pie
Prep time
Cook time
Total time
Here's how to make vegan banana cream pie! This delicious dessert was inspired by the American classic Banoffee pie!
Serves: 8
  • For the crust:
  • 120g almond flour
  • 60g coconut flour
  • 2 Tbsp coconut sugar
  • 120ml melted coconut oil
  • For the filling:
  • 3 Tbsp cornstarch
  • 10 dates, pitted
  • 1 banana, ripped and mashed
  • 300 ml almond milk
  • 1 tsp pure vanilla extract
  • For the topping:
  • 1 sliced banana
  • 400g coconut cream
  • 2 Tbsp powdered sugar
  • natural vanilla extract
  • Garnish:
  • 1 banana, peeled
  • ½ cup blueberries
  • 1 tsp cinnamon
  • chopped nuts
  1. Preheat the oven to 180C.
  2. In a bowl, mix all the crust ingredients until well incorporated. The crust should be easily shaped as a ball.
  3. Spread the crust mixture in a pie baking dish.
  4. Bake the crust about 10 minutes until lightly golden.
  5. Set aside.
  6. To make the filling, add cornstarch and almond milk in a small saucepan and place it over medium heat. Whisk continuously while cooking, until it starts bubbling.
  7. Change heat to low and let it boil for about 5 more minutes, whisking until the mixture is homogeneous and thick.
  8. Meanwhile, blend the mashed banana with the pitted dates until smooth.
  9. Combine the pudding-like cornstarch and almond milk mixture with the banana-dates mixture until well incorporated.
  10. To make the topping, whisk the coconut cream with sugar and vanilla in a bowl, until fluffy.
  11. Fill the pie crust with the banana pudding, top with a layer of sliced banana and cover with the coconut topping. Decorate with banana slices, berries, chopped nuts, and cinnamon.
  12. Let it cool in the fridge overnight before serving.
Recipe by Gourmandelle | Vegetarian Blog at