3 years ago

Banoffee Pie Slices
[Vegan]

FC By: Freya Cox

Author Bio

Going vegan doesn’t mean having to give up the wonderful baked goods you love. You... Read More

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Banoffee Pie Slices [Vegan]

Dairy Free

Vegan

These slices have every component of a traditional banoffee pie but are so much easier to share around. They require slightly more effort than some of the other traybakes but are, without a doubt, worth it. Chewy caramel with a crunchy base, topped with softly whipped vegan cream -bliss!

Ingredients You Need for Banoffee Pie Slices [Vegan]

For the Base:

3 1/2 oz (200g) digestive biscuits (graham crackers)
3 1/2 oz (100g) vegan butter. plus extra for greasing

For the Caramel Filling:

2 1/2 oz (70g) soft light brown sugar
2 1/2 oz (70g) vegan butter
1 x 370g (13oz) can of vegan condensed milk
1/2 teaspoon salt
1 teaspoon vanilla extract

For the Topping:

2 large bananas
7 fl oz (200ml) vegan double (heavy) cream
1 tablespoon icing (confectioners') sugar chocolate shavings (optional)

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How to Prepare Banoffee Pie Slices [Vegan]

Grease a 20cm (8 inch) square baking tin with butter and line with baking parchment.
For the biscuit base. place the digestives in a sandwich bag or something similar.and bash gently with a rolling pinto crush into a fine crumb. trying to remove all the big lumps of biscuit. Melt the butter, then add both the biscuit crumbs and the butter to a large bowl and mix thoroughly.
Tip the biscuit mixture into the lined tin and press down firmly to create an even layer across the base of the tin. Place in the freezer whilst making the filling.
For the caramel, put the sugar, butter and condensed milk into a saucepan and place over a low-medium heat until the butter and sugar have completely melted.
Once fully combined. add the salt and vanilla extract. then turn up the heat to medium-high and bring to a rapid boil. Boil for 5-8 minutes until it becomes darker in color and much thicker -you should be able to see a line along the bottom of the pan when you drag a spoon through the caramel. Stir constantly to prevent the caramel from burning to the bottom of the pan. Remove from the heat and allow to stand until it has stopped boiling.
Once the caramel has stopped boiling. remove the base from the freezer and pour the caramel over levelling out with a spatula to create an even layer.
Roughly slice the bananas and arrange them in a flat layer on top of the caramel. Place in the fridge to cool completely.
Whip the cream with the icing sugar until it forms stable peaks. Once the caramel is cool, cover with the cream. using the back of a spoon to spread it right to the edges. Decorate with chocolate shavings if desired before cutting into nine squares. Enjoy!

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