How to make a plant-based banoffee pie

Name: How to make a plant-based banoffee pie
Yield: Makes a 23cm (9in) pie
Ingredients: Digestive biscuits (Graham crackers) 300g/10.6oz; Dark chocolate with at least 70% cocoa solids, coarsely chopped 80 g 2.8 oz; Peanut oil or cold-pressed sunflower oil 10g/0.4oz; 1g/1/4 tsp sea salt; Caster (superfine) sugar 225 g 7.9 oz; Water 50g/1.8 oz; Soy milk (1) 375g/13.2 oz; soy milk (2) 75g/2.7oz; Cornflour (cornstarch) 40g/1.4 oz; Coconut oil (deodorised) 50g/1.8 oz; Sea salt 2g/1/2 tsp; 4-5 ripe bananas; Fresh whipping cream 300g/10.6oz; Dark chocolate block with at least 70% cocoa solids or cocoa powder for serving

The Head Pastry Chef at Harrods shares a plant-based banoffee pie recipe from his cookbook ‘A New Way to Bake’

By Philip Khoury

3 November 2023

Use digestive biscuits (graham crackers) mixed with some dark chocolate and oil of your choice to soften it slightly to make the base, then fill with a caramel filling, followed by chunky slices of banana. Make sure your bananas are ripe and spotty – this will make sure the sweet banana aroma is present.

This recipe is an extract from A New Way to Bake by Philip Khoury (Hardie Grant, £30), Photography © Matt Russell

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Recipe notes