Banoffee Chocolate Swirl Pie

2:50 h

Looking for a tasty dairy free desert that everyone will love? When we were in Los Angeles, we tried to find the perfect vegan banoffee pie dish. We weren't overly successful as this is a British dessert, so we decided to merge two puddings... A classic vegan banoffee pie recipe with an American classic, a vegan banana cream pie. So here we have, the super indulgent plant based desert of dreams- The banoffee chocolate swirl pie recipe!

Start cooking ➞




For the recipe

<item-todo-done>2 tbsp sunflower spread<item-todo-done><item-todo-done>2 tbsp cocoa powder<item-todo-done><item-todo-done>2 tbsp golden caster golden<item-todo-done><item-todo-done>3 tbsp cornstarch<item-todo-done><item-todo-done>1 can of plant-based condensed sweetened coconut milk<item-todo-done><item-todo-done>2 refrigerated pre-rolled plant-based pie crusts - either short crust or puff pastry<item-todo-done><item-todo-done>½ tsp cinnamon<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done>½ tsp vanilla extract<item-todo-done><item-todo-done>100g pecans - toasted & chopped<item-todo-done><item-todo-done>8 large bananas - peeled & chopped<item-todo-done>

Before you start

Preheat the oven to 200°C | Pie dish | Rolling pin | Saucepan

For the condensed milk

  • Place a large pan filled with water on the stove top
  • Remove the label from the coconut condensed milk, do not open the can
  • Place in the water, ensuring it is fully submerged in the water
  • Simmer for 2 hours, topping up with water regularly so the can is always completely submerged
  • Remove from the water and allow to cool completely. This can be done days or weeks before making the recipe

For the pie crust

  • Roll out one pie crust
  • Brush with melted sunflower spread and sprinkle evenly with 1 tbsp of cocoa powder and 1 tbsp of golden caster sugar
  • Roll tightly into a log and then cut into 5cm rounds
  • Repeat with second pie crust
  • Place half of the rounds in a greased pie dish and press to adhere and attach to form a crust right to the edges of the pie dish
  • Brush with melted sunflower oil spread. (For shortcrust pastry ONLY cover with baking parchment and fill with ceramic baking beans)
  • Place in the oven for 15 minutes to blind bake. Remove from the oven and set aside.

For the filling

  • Toss the bananas with cornstarch, cinnamon, salt, vanilla and pecans, until coated
  • Open the can of condensed milk and pour over the banana mixture. Mix well
  • Add to the pie base

Cover the pie and bake

  • Place remaining chocolate swirl rounds in a circle in-between two pieces of parchment paper
  • Roll out to 1/4" thick and place on top of the bananas
  • Press edges to seal and cut any excess pie crust
  • Brush the top evenly with melted sunflower spread
  • Bake for 40-45 minutes until is cooked golden on top

Time to serve

  • Remove from the oven and allow to cool completely before slicing
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