An easy family favourite that takes no time to make but delivers a perfect sweet and sticky treat.

Serves 8

banoffee pie

  • 175g (1¾ cups) light digestive biscuits, crushed
  • 75g (1/3 cup) non-dairy spread
  • 185g (generous ½ cup) coconut butterscotch sauce (we used Nature’s Charm)
  • 2 ripe bananas, sliced
  •  2 x 160ml tins coconut cream, refrigerated
  • 2 tbsp icing sugar
  • 1-2 tbsp grated dark chocolate to decorate (optional)


  1. Place a mixing bowl (and beaters if possible) in the fridge to chill for the coconut cream.
  2. Melt the non-dairy spread and stir in the crushed biscuits until well combined.
  3. Press the biscuit mixture into an 8 inch pie dish and set aside to cool by placing it in the fridge for 5-10 minutes.
  4.  When the base is cool, cover evenly with the butterscotch sauce, then layer the sliced bananas on top then set aside.
  5. Take the coconut cream and place in the chilled mixing bowl with the icing sugar and beat on high until peaks begin to form.
  6. Top the pie with the cream and sprinkle over some dark chocolate. Chill until ready to serve.

Taken from October 2018 (Issue 43) Vegan Life Magazine

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