Vegan Banoffee Pie Loaf Cake

 An easy recipe for the most luxurious vegan banoffee pie cake made in a loaf tin.

VEGAN BANOFFEE PIE LOAF CAKE

 

I'm continuing my obsession with loaf cakes with this lush vegan banoffee pie loaf cake.

In my defence, Christmas is on its way and we do need something to offer friends and family when they arrive on our doorstep.

Super easy vanilla cake filled with layers of banana and caramel, then when you're ready to serve it drizzle over some vegan caramel, add some whipped or squirty cream, and top with banana slices.

Just bliss!

What is banoffee pie?

Banoffee pie is a sumptuous sweet pie. 

The base is usually sweetened shortcrust pastry, but some people like to use a cheesecake biscuit base (digestive biscuits or graham crackers crushed and mixed with melted vegan butter).

The base is topped with a caramel sauce, whipped cream and sliced bananas.

Sometimes the banana slices are mixed into the caramel, sometimes they sit on top of the caramel or they may even be a layer on top of the cream.

Whichever way you make it, it's always fabulous.

Where did banoffee pie originate?

Banoffee pie was created relatively recently.

It was created in the early seventies by a chef and owner of The Hungry Monk Restaurant in Sussex.

He was tweaking an American recipe called Blum's Coffee Toffee Pie and wanted to add fresh fruit and drop the coffee.

And so the banoffee pie was born.

A mash-up of desserts and a mash-up of the words banana and toffee.

Why make banoffee pie into a cake?

True, banoffee is excellent as a pie, but I like playing with flavours.

I'd had it at the back of my mind to turn it into a cake and boy was that a good idea.

The mixture of soft vanilla cake with salted caramel, banana and cream is just heavenly!

What do you need to make banoffee pie cake?

Here are the simple ingredients you need to make a banoffee pie cake.

• Oat Milk - or your regular milk
• White Wine Vinegar - or lemon juice
• Vanilla Extract - not essence, if you can help it
• Vegetable Oil - or another mild oil
• Flour - plain flour, also known as all-purpose flour
• Sugar - I use a mix of caster & demerara sugar in this cake, but this can be tweaked
• Baking Powder 
• Salt - just a pinch
• Vegan Caramel 
• Bananas 
• Vegan Cream
• Chocolate Sprinkles - optional

Adding bananas to cake

Banana is often added to vegan cakes in place of the eggs, but it's only a good option for heavier cakes like fruit cake, gingerbread (try my dark vegan gingerbread) or even banana bread.

In this recipe, it is added for flavour and decoration, not as an egg replacement.

I wanted a much lighter sponge for this cake.

Also, try my quick and easy vegan banoffee pies.

Stopping banana slices from browning

Stopping bananas from browning is the same technique as stopping apple slices from browning.

Just toss them in a little lemon juice.

I've recently found that fruit juice does the job too.

It's not just for the breakfast table.

Vegan caramel

I used to buy vegan caramel sauce from M&S, but couldn't get hold of any when I made this cake, so I'm not sure if they have stopped selling it or maybe just in my branch.

It was a coconut caramel from Hey Boo. 

This time I used Vegan Coconut Caramel from Nature's Charm.

You will find it in vegan online stores and on Amazon.

It was rather good.

Which vegan cream to use?

Squirty cream is a joy, but it's fleeting. 

When I say fleeting I mean it. Vegan squirty cream does start to dissolve rather quickly, so I would add it to the cake just before you serve it or  add it to slices of cake just before serving.

Whipped cream lasts a bit longer, but I would still wait to add the cream just before serving.

You could use a whipped coconut cream or whipped plant double cream.

I've used both and they would work equally well.

I rather like the Elmlea Plant double cream for whipping, but there are other brands out there.

Can I skip the cream?

Skip the cream if you like or if you can't get hold of any.

Of course, you can make coconut whipped cream, by popping a tin of full-fat coconut milk in the fridge overnight (or for a few hours), then drain off the coconut water and whip the solids with some vanilla extract for flavour and some icing sugar to sweeten, until it is thick and creamy.

Leave the cream out and it will still be good. Not quite as good, but still delicious.

I mean bananas and caramel, come on!

More vegan loaf cakes

Here are a few more easy vegan loaf cakes for you to try.

1.  Apple Loaf Cake
2. Banana Bread with Chocolate Chips
3. Blackberry Lime Drizzle Loaf Cake
4. Blueberry Lemon Loaf Cake
5. Carrot Cake with Orange Icing
6. Cherry Bakewell Cake
7. Chocolate Chip Loaf Cake
8. Chocolate Loaf Cake
9. Chocolate Orange Banana Bread
10. Coconut Loaf Cake
11. Dark Treacle Gingerbread
12. Jaffa Orange Loaf Cake
13. Lemon Drizzle Loaf Cake
14. One-Bowl Chocolate Banana Bread
15. Sticky Golden Syrup Loaf Cake

To find all my loaf cakes and tips for making the best loaf cakes, go to my article Easy Vegan Loaf Cake Recipes.

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How to store banoffee cake

Most cakes are best served on the day of baking and this is somewhat true, but this cake is very soft and moist so keeps well for a few days and doesn't dry out.

However, if you add cream, it won't keep as well.

You are best to store the plain cake, then decorate as you serve.

If you don't think you will use all the loaf on the day, either decorate half or add a drizzle of caramel, cream and banana to the slice of cake as you serve it.

Any leftover cake is rather fabulous warmed in the microwave and served with hot vegan custard or vegan vanilla ice cream as a dessert.

Keep the leftover cake in an airtight container.

Can a banoffee cake be frozen?

Loaf cake can be sliced and frozen for later.

Wrap slices of un adorned cake in freezer-friendly (check the box) baking paper and store in freezer bags for 3-4 months.

Then, you can take a slice out when you fancy it and you don't have to worry about eating it all at once.

Perfect if you are baking for one.

You can add caramel, cream and banana when you serve it.

How to Make Vegan Banoffee Pie Loaf Cake

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF.

Step 1

• Preheat the oven and line a loaf tin.
• Add oat milk and vinegar to a jug and set aside.
• In a large mixing bowl add the flour, sugar, baking powder and salt, then mix well.

Step 2

• Add vanilla extract and oil to the milk in the jug and stir.
• Slice the banana which will be added to the cake batter.
• no need to toss it in lemon juice as you will be adding it quite quickly

Step 3

• Add the wet ingredients to the dry and fold in until just combined. Don't overmix it.
• Add just over a third of the batter to the lined loaf tin, then add half of the bananas in a layer.
• Drizzle with a generous spoonful of caramel, then cover with another layer of batter.

Step 4

• Add another layer of banana drizzled with banana, then a drizzle of caramel.
• Add the rest of the batter and bake until golden (full ingredients below in recipe card).
• Leave to cool in the loaf tin for 10-15 minutes before moving to a baking rack to comtinue cooling.

Step 5

• Once you are ready to serve the cake, drizzle with caramel, then top with whipped cream and sliced bananas. Chocolate sprinkles are optional.
• I used squirty cream, but it collapses quite quickly so I would only use it if you are adding it to slices as you serve it. Vegan whipped cream is better.
• You could also leave the cake plain or decorate as you serve. If it's a special occasion or there are enough of you to eat it in one sitting, I would completely decorate it and bring it to the table for everyone to ooh and ahh over.
• Enjoy!

banoffee pie, vegan banoffee pie, banoffee pie cake, vegan banoffee pie cake, vegan cake, vegan loaf cake

dessert

British, vegan

Yield: 8-10

Author: Jacqueline Meldrum

Vegan Banoffee Pie Loaf Cake

An easy recipe for the most luxurious vegan banoffee pie cake made in a loaf tin and decorated with caramel, vegan cream and banana slices.

Prep time: 15 MinCook time: 1 H & 10 MTotal time: 1 H & 25 M

Ingredients

Cake

• 300ml (1 1/4 cups) oat milk (or your regular milk
• 1 teaspoon white wine vinegar
• 1 teaspoon vanilla extract
• 75ml (1/3 cup) vegetable oil
• 300g (1 ¾ cups + 2 tbsp) plain (all-purpose) flour
• 200g (1 cup) caster sugar
• 50g (1/4 cup) demerara (or brown) sugar
• 1 teaspoon baking powder
• pinch of salt
• 2 tablespoons vegan caramel
• 1 large banana (or 2 small), sliced

Topping (optional)

• 4-6 tablespoons vegan caramel
• 8 tablespoons vegan whipped cream (or squirty cream if you are serving immediately
• 1 large banana sliced
• 1 teaspoon chocolate sprinkles (optional)

Instructions

To prepare the cake

1. Preheat your oven to 170c / 150c fan / 325f / gas mark 3.
2. Line a 2 lb (900g) loaf tin with non-stick baking paper or a loaf tin insert.
3. Measure the milk and white wine vinegar into a jug or bowl, stir and set aside.
4. Add the flour, caster sugar, demerara sugar, baking powder, and salt into a large mixing bowl and mix.
5. Add the vanilla extract and oil to the milk and stir.
6. Pour the wet ingredients into the dry and fold in until just combined. Do not overmix. An overmixed batter will result in a rubbery or heavy cake.
7. Pour just over a third of the cake batter into the lined loaf tin, then add a layer of banana slices and a drizzle of caramel.
8. Add another layer of batter, then banana and caramel again.
9. Add the final layer of batter and bake for an hour and 10 minutes. Check after an hour and insert a toothpick, skewer or cake tester into the centre of the cake, if there is batter on it (ignore any caramel), it needs longer.
10. Leave to cool in the tin for 10-15 minutes then remove from the tin and continue cooling on a baking rack until completely cool.

Add the toppings

1. When you are ready to serve either decorate slices with a drizzle of caramel, whipped cream and banana slices or decorate the whole cake, if you think you will use it all.
2. Chocolate sprinkles are optional.
3. Enjoy!

Notes:

Serving the cake

You can serve this cake plain, decorate the whole cake or decorate slices as you serve it.

Storing the cake

An undecorated cake can be wrapped in baking paper and stored in an airtight container for 3-4 days.

An undecorated cake can be sliced, wrapped in baking paper and stored in a freezer-proof bag or tub in the freezer for 3-4 months. Defrost in the fridge.

Calories for plain cake

8 slices = 394 calories per slice

9 slices = 350 calories per slice

10 slices = 315 calories per slice

Calories for a decorated cake

8 slices = 438 calories per slice

9 slices = 389 calories per slice

10 slices = 350 calories per slice

Nutrition Facts

Calories

438.04

Fat (grams)

12.35

Sat. Fat (grams)

2.73

Carbs (grams)

76.46

Fiber (grams)

1.90

Net carbs

74.56

Sugar (grams)

44.06

Protein (grams)

6.85

Sodium (milligrams)

138.02

Cholesterol (grams)

11.30

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