Banoffee Pie


5 from 31 votes
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This Banoffee pie is an easy no bake dessert made with a gooey caramel, sliced bananas and topped with whipped coconut cream, all in a no bake pie crust. Made without dairy or refined sugar, it’s completely vegan, gluten free and raw! 

vegan banoffee pie

I’m always up for vegan no bake desserts, including tiramisu, coconut cream pie, and this easy vegan banoffee pie! If you love caramel and bananas, this is the recipe for you! 

I’ve been to England many times, and cannot believe it has taken me so long to try the famous Banoffee pie. Ironically, I tried it for the first time in Bali, when I went over there with my partner and some friends. It’s the perfect dessert for those who love a mix of flavors and textures- sweet, soft, smooth, and crunchy in one. My version is made without dairy, gluten, or refined sugar, and is MUCH easier to make at home! 

What is banoffee pie?

This dish is a raw or no bake dessert pie, involving three layers- dulce de leche OR caramel, sliced bananas, and whipped cream. All of this is layered in a pie crust, either pre baked or a no bake crust. Originating from the United Kingdom, the name ‘Banoffee’ combines banana and coffee. As such, they can sometimes include coffee added in.

raw banoffee pie

How do you make banoffee pie

The Ingredients

  • Pie crust– Any 9-inch pie crust of choice. I used a vegan graham cracker crust
  • CaramelDulce de leche or caramel, this is spread all over the base of the banoffee pie. You can use any homemade caramel of choice.
  • Bananas– Do not use overripe bananas, as they will brown easily. Use just ripe ones, that can be sliced easily. 
  • Whipped coconut cream– To cover the top of the pie with! Homemade coconut whipped cream or store bought can be used. 

The Instructions

Start by preparing your crust and placing it into a 9-inch pie pan. Next, spread the caramel sauce all over the bottom of the pie crust, ensuring it is completely covered. Then, you’ll add your sliced bananas over the top. Finally, cover the entire pie with coconut whipped cream, before adding optional chocolate shavings on top. Refrigerate the banoffee pie overnight, to firm up. 


Tips and Tricks

  • Work in layers when putting the pie together. If you pre-prepare all the layers, it is so easy to assemble. 
  • I used my homemade caramel, using the condensed milk trick. It is 100% dairy free though, as it uses coconut condensed milk. If you use a store bought caramel, be sure it is thick, not watery. 
  • Do not use ripe bananas, otherwise, they will brown within 24 hours. Use bananas that are ‘just’ ripe. 
  • The ingredients used might be a little different from traditional banoffee pie, as this has been made vegan. If you don’t follow a vegan diet, any caramel or whipped cream topping can be used. 
  • Use a 9-inch springform pan, for easy removal. Otherwise, you can simply slice and serve directly from the pie pan.

Storing and Freezing Tips

  • To store: Leftover banoffee pie must be stored in the refrigerator, covered. It will keep for up to 5 days. 
  • To freeze: You can freeze leftover slices of the pie, in a freezer friendly container. It will freeze well for up to 2 months.
gluten free banoffee pie

More No Bake Dessert Recipes

banoffee pie recipe

Banoffee Pie

5 from 31 votes
This banoffee pie is made without dairy, and needs just 4 ingredients! Smooth caramel combined with bananas and covered with whipped cream, this vegan and gluten free no bake dessert takes minutes to make!
Servings: 12 Slices
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes


  • 1 9-inch pie crust * See notes
  • 1 1/2 cups caramel
  • 3 large bananas sliced
  • 2 cups coconut whipped cream ** See notes


  • Prepare your pie crust or use a store bought pie crust.
    vegan pie crust
  • Cover the pie crust with the caramel, ensuring it covers the entire surface of the pie.
    vegan caramel
  • Place slices of the banana over the top of the caramel.
    bananas on a pie
  • Cover the entire pie with the coconut whipped cream.
    whipped cream on a pie
  • Refrigerate the banoffee pie in the refrigerator for at least 4 hours, or overnight, to firm up.


* I used a homemade vegan graham cracker pie crust
** To make coconut whipped cream, chill 2 x 15 oz cans of coconut cream (Full fat). Carefully transfer the top layer of cream and place it in a large mixing bowl (reserve the extra liquid for smoothies or juice!). Beat the coconut cream for 3-4 minutes, until soft-medium peaks form. 


Serving: 1SliceCalories: 193kcalCarbohydrates: 33gProtein: 3gFat: 7gSodium: 141mgPotassium: 201mgFiber: 1gVitamin A: 34IUVitamin C: 3mgCalcium: 46mgIron: 1mgNET CARBS: 32g
Course: Dessert
Cuisine: American, English
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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