Description
This Vegan Banoffee Millionaires Shortbread is a decadent, yet plant-based dessert featuring a crunchy gluten-free shortbread base topped with fresh bananas, a creamy peanut butter caramel, and a rich vegan chocolate layer. Perfect for satisfying sweet cravings while keeping it dairy-free and packed with wholesome ingredients.
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 a square 8″ pan with oil or vegan butter, then line it with parchment paper to prevent sticking.
- Make the Shortbread Dough: In a food processor, combine gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt. Process until the ingredients come together into a sticky dough.
- Bake the Shortbread Base: Press the dough evenly into the base of the prepared pan. Smooth the surface with a spatula or the flat bottom of a glass. Use a fork to gently prick the dough several times to prevent bubbling while baking. Bake for 15-18 minutes until it turns slightly brown. Let it cool to room temperature.
- Prepare and Layer Bananas: Slice the bananas into coins and toss them in lemon or lime juice to prevent browning. Blot excess moisture from the slices using kitchen paper or a clean tea towel. Arrange the banana slices evenly over the cooled shortbread base.
- Make the Peanut Butter Caramel: In the food processor, blend peanut butter, maple syrup, solid coconut oil, canned coconut milk, vanilla extract, and sea salt until smooth and creamy. Spread this caramel layer evenly over the bananas.
- Chill to Set Caramel: Place the pan in the refrigerator for at least 2 hours (or preferably overnight) to allow the caramel layer to firm up.
- Melt and Add Chocolate Topping: Melt the vegan chocolate gently using a double boiler. Spread the melted chocolate evenly over the set caramel layer using a spatula.
- Final Chill: Refrigerate the assembled shortbread for 15 minutes to allow the chocolate layer to set completely.
- Slice and Serve: Heat a sharp knife by dipping it in boiling water, wipe it dry, and slowly cut through the slices using the warm knife to create clean cuts without cracking.
Notes
- Use gluten-free flour to keep this recipe gluten-free, or plain flour if gluten sensitivity is not a concern.
- Lemon or lime juice prevents bananas from browning and adds a slight tang.
- Coconut milk should be full-fat canned or coconut cream to achieve the right creamy texture.
- For best results, allow the caramel layer to chill overnight for a firmer set.
- Warm the knife before slicing to get neat, clean pieces without breaking the layers.
- Store leftovers in the refrigerator and consume within 3-4 days for freshness.
