Easy Layered Banana Cream Pie Jars Recipe

You are going to love this easy layered banana cream pie, it is the perfect combination of a vegan banoffee and a vegan banana cream pie. It is a healthy and easy version of the classic banana cream pie recipe.

This recipe is vegan (dairy-free) gluten-free and so quick (no-bake) and easy that you can even have it for breakfast. Yes, the first layer is made with granola.

About this recipe

All the ingredients in this banana cream pie or banoffee pie are delicious and good for you. It all starts with a crunchy layer of granola with almond butter and dates. Then, a vegan creamy banana-caramel layer is topped with fresh bananas and finished with homemade coconut whipped cream. Sounds good, right?

EAsy banana cream pie layered ingredients

• Granola, I like to use homemade granola, but use your favorite store-bought or homemade, just make sure it is not very sweet.
• Maple or agave syrup, you could skin this ingredient if your bananas and other ingredients are very sweet.
• Dates pitted and soaked in boiling water for 10 minutes. Save the liquid. Dates are important in the recipe to give the first layer and the caramel sauce that extra chewy texture.
• Almond butter, use homemade or unsweetened storebought.
• Coconut oil
• Vanilla extract
• A good pinch of sea salt
• Bananas, ripe bananas. Look for ones that are just right and with no brown spots.
• Full-fat coconut milk (cooled for over an hour or overnight in the fridge)

How to make the vegan banana cream pie (banoffee pie)

• For the first layer put into a food processor (affiliate link) the granola, the maple syrup, the dates, and almond butter. Pulse until a chunky crumble forms. Place the mixture in a mixing bowl until ready to use.
• For the banana caramel. Soak the pitted dates for ten minutes in boiling water. Then put them in the food processor (affiliate link) with two tablespoons of the soaking liquid. Add the coconut oil, the almond butter, the vanilla, the salt, and the bananas. Mix until smooth.
• For the homemade whipped cream. In a large bowl scoop, the thick white top layer from the coconut milk can. Add the maple syrup and vanilla extract and whisk until stiff peaks form. Put into the fridge until ready to use.
• For serving. Divide the first layer of crumbles into six small glasses or jars, then do the same with the banana caramel, forming the second layer. Then, slice the other two bananas and top the banana caramel with them. Finish each individual banoffee pie with a dollop of whipped coconut cream.

Tips and tricks

• You could have this banoffee for breakfast if you swapped the coconut whipped cream with vegan yogurt. I mean the first layer is GRANOLA.
• Chill in the refrigerator for an hour or so, but do not save it for another day. You will not like it, this recipe for the banana cream pie is best when eaten immediately.
• Always taste before adding more sweetener, you may find it doesn’t need it.

Other recipes with bananas that you may like:

• Acai ice cream
• Strawberry and banana icecream
• Crazy heathy smoothie bowl
• Banana ice cream
• Banana bread
• Banana nut french toast

Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.

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Three-layer Banoffee pie

This vegan recipe for three-layer Banoffee pie is amazing and healthyish enough to have it for breakfast.

5 de 8 votos

Prep Time 15 mins

Total Time 15 mins

Course Breakfast, Dessert

Cuisine American

Servings 6 people

Ingredients

  

1x2x3x

First layer

• 2 ½ cups French Vanilla Almond Cascadian Farm Granola
• 2 tablespoons maple or agave syrup
• 2 dates pitted
• 2 tablespoons almond butter

Banana caramel

• 1 tablespoon coconut oil melted
• 6 dates pitted and soaked in boiling water for 10 minutes. Save the liquid.
• 4 tablespoons almond butter
• 2 tablespoons water soaking liquid from the dates
• 1 teaspoon vanilla extract
• A good pinch of sea salt
• 2 ripe bananas

2 sliced bananas for the banana layer

Whipped coconut cream

• 1 can 15 ounces can full-fat coconut milk (cooled for over an hour or overnight in the fridge)
• 2 tablespoons maple syrup
• ½ teaspoon vanilla extract

Instructions

 

• For the first layer put into a food processor the granola, the maple syrup, the dates and almond butter. Pulse until a chunky crumble forms. Place the mixture in a mixing bowl until ready to use.
• For the banana caramel. Soak the pitted dates for ten minutes in boiling water. Then put them in the food processor with two tablespoons of the soaking liquid. Add the coconut oil, the almond butter, the vanilla, the salt, and the bananas. Mix until smooth.
• In a large bowl scoop, the thick white top layer from the coconut milk can. Add the maple syrup and vanilla extract and whisk until thick. Put into the fridge until ready to use.
• Divide the first layer crumbles into six small glasses or jars, then do the same with the banana caramel, form the second layer. Then, slice the other two bananas and top the banana caramel with them. Finish each individual banoffee pie with a dollop of whipped coconut cream.

Notes

This pie is best if eaten immediately.

Keyword vegan banoffee pie

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information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.

This post was sponsored by Cascadian Farm and The Feedfeed in Oct. 2018 -all opinions are my own.