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–+ servings
Vegan Banoffee Bars

Vegan Banoffee Bars

No bake recipe with super thick caramel filling, fresh bananas and your favorite graham cracker crust! Oh yeah and don't forget the whipped cream!
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Prep Time 45 minutes
Inactive Time 1 hour
Total Time 1 hour 45 minutes
Servings 12

Ingredients
  

For the Crust

  • 3 cups Crushed Graham Crackers 280g
  • 10 Tbs Vegan Butter 140g

you will also need

Instructions
 

  • Parchment line an 8" x 8" square cake pan & let the excess parchment hang over the sides for ease of removal later.
  • Decide which vegan whipped cream you are using and prepare in advance if using my homemade recipe~ do not whip until you are ready to ice the finished bars.
  • First prepare the graham cracker crust by crushing the graham crackers in a food processor to fine crumbs.
  • Add the melted vegan butter & pulse until it resembles wet sand
  • Press the crumbs into the prepared greased & parchment lined cake pan evenly on the bottom refrigerate until needed
  • If you are using Creamed Coconut for super extra thick caramel, you must reconstitute the entire 6ounce box with 12Tbs of boiling water. **yes this is less water than recommended on the box, but I want it super thick!
  • I placed the creamed coconut & hot water in my high speed Magic Bullet blender and it whizzed up perfectly smooth!
  • Prepare the caramel using the traditional recipe listed linked above on my Caramel 3 Ways post, by combing the sugar, vinegar & water together in a heavy bottom sauce pot, stirring to dissolve the sugar before it comes to a boil
  • Once the sugar mixture is boiling DO NOT STIR
  • Bring to 300° or 320°F or once the color of the syrup turns from pale yellow to medium amber then remove it from the heat
  • Let the pot stand for about one minute to settle, then add the creamed coconut & the vegan butter ~gently~ while stirring
    BE VERY CAREFUL AS THE HOT SUGAR SYRUP WILL BUBBLE UP & SPATTER!
  • Add the salt & vanilla extract then pour everything carefully into the work bowl of your stand mixer with the balloon attachment & whip on low speed first to be sure there is so spattering, then slowly increase the speed to medium & whip for about 8-10 minutes to thick
  • The caramel will cool as you whip while incorporating air, turning it lighter and thicker.
  • Slice the bananas & line the graham cracker crust with them covering the entire surface
  • Next spread the caramel over the bananas, refrigerate to set & until cold
  • Next whip your vegan whipped cream & spread over the caramel layer
  • Top with crushed graham crackers and/or fresh banana slices

Video

Notes

Be sure to read all the notes for success above this recipe for Caramel & Whipped Cream options 
Storage Banoffee bars must be kept refrigerated and will stay fresh for up to week. The fresh bananas where the cuts are will start to turn brown after about 3 days
Tried this recipe?Let us know how it was!