(vegan) Banoffee Pie (invented in a Sussex restaurant)

Banoffee pie is one of England’s favourite desserts (very rich, so only for those with a very sweet tooth). Made from bananas and toffee, it uses condensed milk in a pastry shell. Invented in a Sussex restaurant, it’s been around since the 70s.

There is a story that the restaurant was so popular due to this dessert, that celebrities would arrive after performing at a nearby theatre. One arrived and it had closed, and apparently asked ‘But don’t you know who I am?’ The restaurant politely said ‘Yes, but we close at 10!’

This banoffee pie (Rainbow Nourishments) is super-simple to make. With fresh bananas, vegan biscuits and melted vegan Flora (no palm oil).

To avoid palm oil, make your own pastry (keep fresh dough from children/pets). Read more on food safety for people and pets. 

For tinned ingredients, remove/pop lids inside, or pop ring-pulls back over holes (pinch top closed) before recycling, to avoid wildlife getting trapped.

It is said that (along with peanut butter and jelly sandwiches), banoffee pie was the favourite dessert of Elvis Presley.

Most vegan banoffee recipes use crushed biscuits for the base. If you’re not making your own, look for a brand free from palm oil (like Mr Organic or Rhythm 108).

This vegan banoffee pie (Addicted to Dates) is by a classically-trained Irish baker. The fresh banana slices are topped with a gooey toffee filling, topping the crust with a light espresso whipped cream and dark chocolate shavings.