Vegan Banoffee Tart
Here’s my vegan version of banoffee pie, which is a British dessert made with bananas, dulce de leche, and whipped cream. It can also be made as an ice cream pie, using vanilla ice cream in place of whipped cream (yes please!). I would recommend a cashew-based vegan vanilla ice cream. With their creamy nutty-ness, cashew ice creams seem to lend themselves better to simple flavors like vanilla than coconut- or almond-based vegan ice creams. This is a great pie for those off days, when you’re feeling sort of lazy but need a treat - when you need to mindlessly shove sweets in your face. If you’re really having a rough day and don’t need vegan, just buy the graham cracker crust, dulce de leche, and whipped cream pre-made and layer it all in there with the bananas - it will be ready to eat in 15 minutes or less! Make this recipe gluten free by using GF graham crackers.
Vegan Banoffee Tart
Makes one 9-inch tart
CRUST INGREDIENTS
2 cups graham cracker crumbs
1/4 cup granulated sugar
Pinch salt
1/2 cup vegan unsalted butter, melted (I use Miyoko’s brand)
FILLING INGREDIENTS (DULCE DE LECHE, BANANAS, & WHIPPED CREAM)
2/3 cup brown sugar
1 cup coconut cream
1/2 teaspoon salt
1 14-ounce can “Savoy” brand coconut cream, chilled overnight in fridge
1/4 cup powdered sugar, sifted if clumpy
2-3 teaspoons vanilla
3 ripe bananas, sliced
Crust:
Preheat your oven to 350°F. In a small bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Press into bottom of a 9-inch tart pan (do not press up sides). Bake for 8 minutes. Cool in pan on a wire rack.
Dulce de Leche:
Combine brown sugar, 1 cup coconut cream, and 1/2 teaspoon salt in a small saucepan. Stir over medium heat until sugar melts and mixture comes to a boil. Continue simmering and stirring for approximately 10 minutes, until caramel thickens. Cool until reaches spreadable consistency.
Whipped Cream:
Chill medium mixing bowl and whisk attachment. Spoon separated top cream layer from the chilled can of coconut cream into the chilled mixing bowl. Add powdered sugar and mix until a bit fluffy. Add vanilla and whip until reaches desired consistency. Chill.
Assemble:
Spread dulce de leche over bottom of cooled crust. Layer sliced bananas on top of dulce de leche. Spread whipped cream on top of sliced bananas. Serve chilled. Tart will keep in the fridge for 7 days.
