Looking for a banana dessert that isn’t overly sweet? This gluten-free vegan banoffee pie layers a cookie crust, caramel-coated bananas, a white chocolate coffee ganache, and sugar-free vanilla whipped cream.
Each spoonful brings together caramel, coffee, and banana, with a cleaner balance than in many classic versions. You’ll find the rest of my gluten-free cakes in the same category.
For the most consistent results, weigh everything in grams from start to finish.
What is a gluten-free vegan banoffee pie?
It’s a chilled British tart made in several layers: a gluten-free, vegan graham-style cookie crust, caramel-coated bananas, a vegan white chocolate coffee ganache, and a layer of vanilla whipped cream. This version is deliberately less sweet than traditional banoffee pie, which is often much more sugar-heavy.
Coffee isn’t part of the classic version, but it works beautifully here. It brings a slight bitterness that balances the caramel and banana, and since many dairy-free white chocolates are very sweet, it helps bring everything back into line. Paired with caramel, it feels completely natural, adding depth without letting the ganache take over.
The whipped cream has no added sugar. That’s what lets it balance the caramel while keeping a light, vanilla-scented layer over a richer base.
The main ingredients
The crust starts with homemade gluten-free vegan graham crackers, ground into very fine crumbs. You can blitz them in a food processor, or place them in a freezer bag and crush them with a rolling pin. These crackers are flavored with cinnamon, made with olive oil instead of vegan butter, and sweetened with muscovado sugar instead of refined white sugar.
Once mixed with melted vegan butter, the crumbs should have the texture of wet sand. That’s what allows you to press the crust neatly into the pan, covering the bottom and sides evenly, then firm it up after 15 minutes in the fridge or freezer.
For the fruit layer, the bananas aren’t simply added raw. Slice them into 0.5 cm rounds, then marinate them in half of the caramel while it’s still warm. You can use fresh slices if needed, but they’re less flavorful: soaking them in caramel brings out the banana much better. Reserve the other half of the caramel for finishing.
The ganache is made with plant-based cream, instant coffee, and chopped vegan white chocolate. First dissolve the coffee in the cream, then heat it just to the start of a boil before pouring it over the chocolate. Finish the tart with vanilla whipped cream, whipped with no added sugar.
Technical notes and pitfalls to avoid
Assembly is straightforward, but each layer has its sweet spot. If you pay attention to the textures and resting times, you’ll end up with a neat tart, distinct layers, and a balanced flavor.
The crust
Grind the crackers into fine crumbs, not coarse ones, otherwise the crust won’t pack well or slice as cleanly. A food processor is the fastest option, but a freezer bag and rolling pin work just fine too.
When you add the melted vegan butter, aim for a true wet-sand texture. Then press the mixture evenly over the bottom and sides of the pan, without thick spots on one side and thin patches on the other. Before filling, chill the crust in the refrigerator or freezer for 15 minutes so it can firm up, and only assemble once the base is thoroughly cold and firm.
The caramel and bananas
For the caramel, cook the sugar and water over medium heat, stirring from time to time. Let it turn a deep amber color, which takes about 6 to 8 minutes. As soon as it reaches that stage, lower the heat before adding the plant-based cream.
Add the cream carefully: the caramel bubbles up very quickly on contact. Pour it in slowly and stir right away, without delay. Then incorporate the vegan butter until it is completely melted and fully combined with the sauce, then add a pinch of salt and the vanilla to round out the flavor.
Cut the bananas into 0.5 cm slices, then let them marinate in half of the caramel to bring out their flavor. Fresh slices will work in a pinch, but the result is simpler and less cohesive. Keep the other half of the caramel for the top.
The coffee ganache
First dissolve the instant coffee in the plant-based cream, then heat it only until it just starts to boil. Pour the hot cream over the chopped vegan white chocolate in 3 additions, which helps create a smoother, more even emulsion.
Mix until all the chocolate is melted and the ganache is smooth and glossy. Then cover it and set it aside. It should add contrast, with a slight bitterness, but without an overpowering coffee flavor.
The final assembly
Once the base is thoroughly cold, arrange the caramelized bananas in an even layer over the entire bottom. Spread the ganache evenly over the top to fill the crust, then chill it again for about 30 minutes, or until it is set and firm.
Wait until the ganache layer is set before whipping the cream. Whip the cream with the vanilla using a hand mixer until light and holding stiff peaks. Since it contains no added sugar, it remains a welcome counterpoint to the caramel.
To finish, pipe the whipped cream over the ganache. Use a Saint-Honoré tip to pipe straight lines, then add a few slices of caramelized banana on top, with the reserved caramel poured between the lines of cream. Dust the edges lightly with cocoa. Once the tart is finished, refrigerate it for at least 1 hour before serving.
You’ll also find this recipe in my vegan desserts collection.
Recipe developed by chef Rommel Reyes. Explore his work on Instagram, his Substack newsletter, and his YouTube channel.
Ingredients
- 240 g homemade vegan graham-style cookies
- 150 g melted vegan butter gluten-free
- 110 g sugar
- 30 ml water
- 70 g full-fat dairy-free, gluten-free cream
- 70 g Flora dairy-free, gluten-free plant butter
- 1 pinch salt
- 3 medium bananas, sliced into rounds
- 160 g full-fat dairy-free cream
- 10 g instant coffee powder
- 300 g 38% vegan white chocolate
- 250 g whipping cream
- 2 g vanilla powder or 1 vanilla bean
Instructions
Crust
- Crush the graham-style cookies into fine crumbs.
- Use a food processor, or place them in a zip-top bag and crush them with a rolling pin.
- Mix the crumbs with the melted vegan butter until the mixture resembles wet sand.
- Press the crumb mixture into the base and up the sides of the tart pan, spreading it evenly.
- Chill in the freezer or refrigerator for 15 minutes, until firm.
Caramelized Bananas
- Combine the sugar and water in a saucepan.
- Cook over medium heat, stirring occasionally, until the sugar dissolves and turns a deep amber color.
- This should take about 6 to 8 minutes.
- Once the sugar has melted and turned golden, reduce the heat and carefully add the full-fat cream.
- Stir quickly and gently.
- Stir in the butter until melted and fully incorporated into the sauce.
- Add a pinch of salt and the vanilla extract for extra flavor.
- Slice the bananas into 0.5 cm rounds, then let them marinate in half of the caramel sauce.
- Set the remaining caramel sauce aside for the topping.
Coffee Ganache
- In a saucepan, dissolve the instant coffee in the full-fat cream, then heat until it just begins to boil.
- Pour the hot coffee-infused cream over the chopped vegan white chocolate.
- Stir until the chocolate has melted and the mixture is smooth and glossy.
- Cover and set aside.
Vanilla Whipped Cream
- Once the coffee ganache layer has set, whip the full-fat cream with the vanilla using a hand mixer until light and fluffy and stiff peaks form.
Assembly
- Once the crust is cold and firm, arrange a layer of caramelized bananas over the base.
- Spread the coffee ganache over the caramelized bananas, filling the crust.
- Smooth the ganache evenly, then chill for about 30 minutes, or until set and firm.
- Finish the pie by piping the vanilla whipped cream over the coffee ganache.
- Use a Saint-Honoré tip to pipe straight lines.
- Top with a few slices of caramelized banana, then drizzle the remaining caramel sauce between the piped strips of whipped cream.
- Lightly dust the sides with cocoa powder.
- Chill the pie for at least 1 hour before serving.
