Description
This Vegan Banoffee Millionaires Shortbread is a delightful plant-based twist on the classic banoffee pie, featuring a gluten-free shortbread base, fresh lemon-coated bananas, a creamy peanut butter caramel layer, and a rich vegan chocolate topping. Perfectly sweetened with maple syrup and naturally decadent, this recipe is ideal for those seeking a dairy-free, egg-free indulgence that serves 16 and comes together in just 45 minutes plus chilling time.
Ingredients
Scale
Shortbread Base
- 1 cup gluten-free all purpose flour (use plain flour if not gluten-free)
- 1 cup ground almonds
- 4 tablespoons vegan butter
- 2 tablespoons pure maple syrup
- ¼ teaspoon sea salt
Banana Layer
- 2 medium bananas
- 4 tablespoons lemon or lime juice
Caramel Layer
- 1 cup peanut butter
- ¾ cup pure maple syrup
- 4 tablespoons coconut oil (solid)
- 4 tablespoons full fat canned coconut milk (or coconut cream)
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Chocolate Topping
- 7 oz vegan chocolate
Instructions
- Preheat and Prepare Pan. Preheat your oven to 175°C (350°F). Lightly grease the base and sides of an 8-inch square pan with oil or vegan butter, then line it with parchment paper to prevent sticking and allow easy removal of the shortbread later.
- Make the Shortbread Dough. In a food processor, combine the gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt until the mixture comes together into a cohesive dough ball. This base will form the crumbly yet sturdy foundation of the dessert.
- Bake the Shortbread. Press the dough evenly into the prepared pan using a spatula or flat-bottomed glass to smooth it out. Prick the dough gently with a fork multiple times to allow even baking. Bake for 15 to 18 minutes until the shortbread is lightly browned around the edges. Remove from the oven and let it cool completely to room temperature.
- Prepare the Banana Layer. Slice the bananas into coins and toss them in a bowl with the lemon or lime juice to prevent browning and add a citrusy tang. Blot off excess moisture from the banana slices using kitchen paper or a clean tea towel, then arrange them evenly over the cooled shortbread base.
- Make the Peanut Butter Caramel. Add peanut butter, maple syrup, solid coconut oil, full fat canned coconut milk, vanilla extract, and sea salt to the food processor and blend until smooth and creamy. Spread this caramel layer evenly over the banana slices using a spatula. Place the pan in the refrigerator to chill and set for at least 2 hours or overnight for best results.
- Add the Chocolate Topping. Melt the vegan chocolate gently over a double boiler until smooth. Spread the melted chocolate evenly over the chilled caramel layer using a spatula. Return the pan to the fridge for about 15 minutes to allow the chocolate to set firmly.
- Slice and Serve. To achieve clean slices, heat a sharp knife by placing it in a jug of boiling water, then wipe dry before cutting through the chocolate and caramel layers. The warmed knife will easily glide through the layers for neat portions. Serve chilled and enjoy this luscious vegan treat.
Notes
- If gluten-free flour is not a requirement, plain all-purpose flour can be substituted in the shortbread base.
- For a firmer caramel, refrigerate overnight before adding the chocolate topping.
- Use thicker or fuller-fat coconut milk to achieve a richer caramel consistency.
- To easily remove from the pan, make sure to line with parchment paper extending beyond the edges.
- Bananas should be coated in lemon or lime juice immediately after slicing to prevent discoloration and maintain freshness.
- Keep the knife warm between cuts for smoother slicing through the layers.
