This showstopping vegan banana cream pie is the ultimate plant based dessert. A crunchy homemade crust is filled with creamy banana toffee filling, and topped with fresh fruit and nuts.
This vegan banana cream pie is such a fun recipe to make. There are more steps than for a typical dessert on my blog (I generally like things easy.)! But it’s still super straightforward and 100% worth the effort.
Imagine this. A crumbly, subtly sweet crust with just the right mixture of chewiness and crunch. Follow that by a layer of fresh, ripe bananas that add natural sweetness.
Next up is the best part- the creamy, smooth and luxurious toffee filling that basically melts in your mouth. Trust me, you won’t be able to stop at just one slice!
This vegan banana cream pie is:
- Super creamy and indulgent.
- Refined sugar-free.
- Gluten-free.
- Super easy. No complicated ingredients or preparation techniques necessary.
- Perfect for impressing guests!
This pie is a great sweet treat for special occasions. Decorate with berries, fruit and nuts of your choice, and you’re good to go.
Tips & Tricks
Don’t leave it too long before serving, because the banana does start to oxidize pretty quickly. If you want to make this pie ahead of time, I would recommend making the crust, and then prepping the cream filling on the day when you’re ready to serve.
Don’t bake the crust for too long, because it will dry out. I always like to leave a little bit of chewiness.
If you’re a chocolate fan, stir a tablespoon of cacao powder into the filling!
Ingredients and Substitutions
- Oat flour. Ensure gluten-free, if desired.
- Almond flour. I’ve tried this with different flours, but almond achieves the best texture.
- Maple syrup. Agave nectar works too, but this would make the recipe not refined sugar free.
- Coconut oil. Smooth, runny almond butter works too.
- Cornstarch (cornflour) or arrowroot.
- Coconut sugar.
- Plant based milk of your choice.
- Vanilla extract.
- Coconut cream, left to chill in the fridge overnight.
- Fresh bananas.
- Berries and nuts of choice to decorate.
Step-by-step Directions
STEP 1: Preheat the oven to 180 degrees C/350 degrees F.
STEP 2: Make the crust. Add the oat flour, almond flour, maple syrup, and coconut oil to a large mixing bowl. Mix together until well-combined, then transfer to a pie dish and press down firmly. Bake in the preheated oven for 5-7 minutes, until golden but not dry.
STEP 3: Add the cornstarch, coconut sugar and plant based milk to a saucepan over a medium heat. Bring to a simmer, whisking together the ingredients together, then leave to simmer for 2-3 minutes, until thickened. Remove from heat, add the vanilla extract and set aside to cool in the fridge for around 15 minutes.
STEP 4: Carefully transfer the solid part from the coconut cream cans to a mixing bowl. Whisk together using an electric whisk with the coconut sugar and vanilla extract.
STEP 5: Pour the toffee sauce into the coconut cream and continue whisking until thoroughly combined.
STEP 6: Arrange a layer of banana slices over the crust, followed by the cream filling. Leave to chill in the fridge for an hour before decorating and serving.
More Dessert Recipes
If you love this vegan banana cream pie, be sure to check out these delicious recipes too:
- Mini Vegan Banana Cream Tartlets
- Vegan Banana Bread
- Vegan Banana Oatmeal Cookies
- Vegan Lemon Tart
- Easy Vegan Lemon Cake
Equipment
- Conventional oven
- Pie tin
- Mixing bowl x2
- Non-stick saucepan
- Whisk
- Electric whisk
Ingredients
For the crust
- ⅔ cup gluten-free oats
- ¾ cup almond flour
- 2 tbsp maple syrup
- 2 tbsp coconut oil melted
- 1 large banana sliced
For the toffee filling
- 2 ½ tbsp cornflour
- ⅓ cup coconut sugar
- 1 ½ cups plant based milk
- 1 tsp vanilla extract
For the cream
- 4.5 oz coconut cream left to chill in the fridge overnight
- 1 tbsp coconut sugar
- 1 tsp vanilla extract
For topping (optional)
- almonds or other nuts
- fresh fruit such as bananas and strawberries
Instructions
- Preheat the oven to 180 degrees C/350 degrees F.
- Make the crust. Add the oat flour, almond flour, maple syrup, and coconut oil to a large mixing bowl. Mix together until well-combined, then transfer to a pie dish and press down firmly. Bake in the preheated oven for 5-7 minutes, until golden but not dry.
- Add the cornstarch, coconut sugar and plant based milk to a saucepan over a medium heat. Bring to a simmer, whisking together the ingredients together, then leave to simmer for 2-3 minutes, until thickened. Remove from heat, add the vanilla extract and set aside to cool in the fridge for around 15 minutes.
- Carefully transfer the solid part from the coconut cream cans to a mixing bowl and whisk together using an electric whisk with the coconut sugar and vanilla extract.
- Pour the toffee sauce into the coconut cream and continue whisking until thoroughly combined.
- Arrange a layer of banana slices over the crust, followed by the cream filling. Leave to chill in the fridge for an hour before decorating and serving.
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