This recipe is ridiculously easy and quick to make. I've always loved Banoffee pie so I thought I had to turn this classic pie into a vegan dish and it was a huge success.
1 1/2 cups flour
1/2 cup of brown or coconut sugar
1/2 cup coconut oil
Pinch of salt
2 cups soya milk
2/3 cup of brown or coconut sugar
3 tablespoons cornflour
1 teaspoon vanilla essence or 1/2 teaspoon vanilla extract
1 can coconut whipped cream or dairy-free cream whipped
2 large bananas sliced
Preheat your oven to 180 and oil your baking dish.
In your mixing bowl add in all the dry ingredients.
Add in the wet ingredients and mix until a dough forms.
Place the dough into your baking dish and press the pastry down evenly.
Place in the oven to bake for 15 minutes while you prepare the filling.
Add to a pot on the stove at high heat the 1 cup of soya milk and sugar. Mix until the sugar dissolves.
In a small mixing bowl mix together the remaining milk with the cornflour.
Add the mix and cornflour mix to your pot and stir until the mixture thickens. Once thickened stir in your vanilla.
Pour into your crust and allow it to cool completely.
Once cooled, whip up your coconut cream or dairy-free cream.
Slice your bananas and layer them on top of your tart.
Pour the whipped cream over and pop the tart in the fridge to chill for about 30 minutes before serving.