Banoffee Pie In a Jar {Vegan}

I only had Banoffee Pie for the first time quite recently. I think I had it at Chewie’s, which does a pretty great version, considering it’s a NOLA-inspired restaurant.

You see, Banoffee is quite a British dessert; it’s a mix of bananas, pastry cream and caramel.

Sounds horrible, right??

Banoffee Pie in a jar

Photography:Tango Photography
Food styling: Éric Régimbald
Prop styling: Véronique Gagnon-Lalanne

The name itself comes from the two main ingredients mashed together: “bananas” + “toffee” = banoffee.

For this version, which I wrote for my cookbook, Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba, I have made it, not as a traditional pie that you would slice into portions (or attack with a spoon, I’m not judging), but rather as individual desserts made up in mason jars. All the elements are still there: graham cracker crunch, silky pastry cream, sliced bananas, and of course, rich caramel. Aquafaba in this recipe plays the role of the whipped cream.

This recipe comes highly recommended by the (at the time) 13-year-old food critic I live with.

Just try it.

Banoffee Pie In a Jar {Vegan}

Ingredients:

  • 4 tbsp pure creamed coconut, divided
  • 1 can (14 oz/398 mL) coconut milk
  • 6 pitted dates
  • 1⁄2 cup packed brown sugar
  • 1⁄2 tsp salt
  • 1⁄4 cup aquafaba
  • 2 tbsp granulated sugar
  • 1⁄8 tsp whole vanilla seeds
  • 1⁄8 tsp cream of tartar
  • 5 vegan graham crackers, crumbled
  • 1 large banana, peeled and cut into 1⁄2-inch (1 cm) slices

Method:

1. In a medium saucepan, combine 2 tbsp (30 mL) creamed coconut, coconut milk, dates, brown sugar and salt. Simmer over low-medium heat, stirring often, until thickened, and the dates are soft, about 15 minutes. Remove from heat and let cool slightly.

2. Transfer coconut milk mixture to blender and blend on High until smooth, about 1 to 2 minutes. Return to saucepan and cook over medium-low heat, stirring occasionally, until it becomes a thick, almost pudding-like consistency, about 10 to 15 minutes. Remove from heat.

3. In mixer bowl, combine aquafaba, granulated sugar, vanilla seeds and cream of tartar. Attach wire whisk and mixer bowl to mixer. Set speed to Low and beat for 2 minutes, then set speed to Medium and beat for an additional 2 minutes. Set to highest speed and beat mixture until stiff peaks form, about an additional 4 to 6 minutes.

4. Using a spatula, carefully fold the remaining 2 tbsp pure creamed coconut into whipped aquafaba meringue.

5. Assembly: In the bottom of one mason jar, create a layer of crushed graham cracker. (You want them to create a kind of crust on the bottom of the jar). Next, spoon over a layer of coconut milk mixture. Next, add a layer of sliced bananas. Finally, add a layer of whipped aquafaba. Repeat another layer of coconut mixture, banana and whipped aquafaba. Garnish with a few sliced bananas, a dollop of whipped aquafaba and a sprinkle of graham cracker. Repeat with the remaining mason jars and ingredients. Chill in the fridge for at least 1 hour. Serve.

 

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5 comments

  1. Becky says:

    This looks so good! I don’t see how many mason jars it makes or the mason jar size though.

  2. Dawne Eng says:

    Wow this looks amazing! Just wondering, would I be able to substitute the coconut fat from a chilled can of coconut milk for the creamed coconut which is hard for me to obtain?

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