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Banoffee, simply put, is bananas and toffee. It may seem like a bit of a weird combination, but it’s insanely delicious. Originating in Britain, the dessert is usually made with dulce de leche. These banoffee pies in a jar have all the flavor of the original without the dairy or baking!

Banoffee Pie in a Jar [Vegan]

This Recipe is :

Dairy Free Soy Free Vegan






  • 4 tablespoons pure creamed coconut, divided (see notes)
  • 1 14-ounce can coconut milk
  • 6 pitted dates
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/4 cup aquafaba (liquid from a can of chickpeas)
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon whole vanilla seeds
  • 1/8 teaspoon cream of tartar
  • 5 vegan graham crackers, crumbled
  • 1 large banana, peeled and cut into 1-1/2-inch slices


  1. In a medium saucepan, combine 2 tablespoons creamed coconut, coconut milk, dates, brown sugar, and salt. Simmer over medium-low heat, stirring often, until thickened and 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 reaches 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. Set mixer 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, an additional 4 to 6 minutes.
  4. Using a spatula, carefully fold remaining 2 tablespoons pure creamed coconut into aquafaba meringue.
  5. In the bottom of one 2-cup mason jar, create a layer of crushed graham crackers to make a kind of crust. Next, spoon in a layer of coconut milk mixture. Next, add a layer of sliced banana. Finally, add a layer of aquafaba meringue. Repeat with another layer of coconut milk mixture, banana, and aquafaba meringue. Garnish with a few sliced bananas, a dollop of aquafaba meringue and a sprinkle of graham cracker crumbs. Repeat with remaining mason jars and ingredients. Chill in the refrigerator for at least 1 hour. Serve.


Thick and containing chunks of coconut meat, pure creamed coconut can be found in your grocery store near the canned coconut milks or where beverage mixes are shelved. It comes in a sealed plastic pouch, often inside a cardboard box.

Make sure to use sugar that has not been filtered through bone char, because it’s not vegan.

There are a few different ways to get vanilla seeds. First off, you can buy whole vanilla beans at gourmet food stores. Carefully slice open the vanilla bean with the tip of a sharp paring knife, then scrape out its small seeds from the inside. You can also buy vanilla bean paste. This is vanilla seeds that have been preserved, usually in bourbon, and it has a gooey, paste-like texture. You can also buy dry vanilla seeds in a small jar — they aren’t cheap, but a little goes a long way.

Many commercially sold graham crackers are not vegan, since most contain honey. Check the ingredients list before you buy. I like Annie’s Organic Cinnamon Grahams. You can also purchase gluten-free graham crackers if you want to make the recipe gluten-free (try S’moreables by Kinnikinnick Foods or Mary’s Gone Crackers).

You can make this recipe ahead of time. Cover the jars and refrigerate for up to 3 days.

Courtesy of Aquafabulous! 100+ Egg-Free Vegan Recipes Using Aquafaba by Rebecca Coleman © 2017 www.robertrose.ca Available where books are sold.





Rebecca Coleman is a passionate foodie from Vancouver, BC, Canada, where she lives just steps from the Pacific Ocean. She loves all things local, seasonal and sustainable, and is a frequent visitor to her local Farmer’s Markets and nearby farms in search of inspiraton. For the past 6 years, Rebecca has been writing Cooking by Laptop, a food blog that focusses on recipes and her love of culinary exploration. She lives in a constant state of wanderlust, always planning her next trip, and where she’ll eat while she’s there. Rebecca loves social media, and leads a very active life online, while teaching courses in Social Media Marketing at local universities. She has a teenage son, Michael, with whom she loves to travel and eat with. In her spare time, you’ll find her riding her bike around Stanley Park as fast as she can, or in the kitchen creating recipes, and then photographing them. She loves: a good shiraz, donuts, coffee, yoga, her friends, and her iPhone. Find her online on all social platforms @rebeccacoleman.



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