Christmas gingerbread banoffee charmed the whole family. It went straight to the children's favorite list and it was already being wished for as a Christmas Eve dessert. "When will you get more of this!" This peppered version was even better than the original in our opinion, and not quite as insanely sweet as banoffee can be at its worst.

gingerbread banoffee

Pepper banoffee is very easy and quick to assemble, and does not require any kind of cooking. This could well be done, for example, in cabin conditions. The slowest step is cooking the kinuski sauce, but it can be done in advance. Homemade vegan kinuski sauce perfect as a filling for banoffee. If you use dairy products, store-bought caramelized condensed milk will also work, and you can pour it directly from the jar as a filling. However, the finished version can be (and probably is) sweeter than the cooked kinuski itself.

You can also prepare the base in the fridge the day before. I used Anna's Pepparkakor gingerbread for this because they are vegan, but probably any gingerbread would do. The toffee-flavored Annas Peppercorns could also go really well with this recipe!

banoffee pie on a plate
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Vegan pumpkin pie

Gingerbread banoffee

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  • Author: almost vegan
  • Total time: 15 minutes
  • Diet: Vegan

Reseptin kuvaus

Melt-in-your-mouth gingerbread banoffee is the most wonderful Christmas dessert.




  • 300 g gingerbread (e.g. Anna's Pepparkakor is completely vegan)
  • 150 g margarine


  • 2 dl vegan kinuski sauce
  • 1.5 a piece of banana
  • 2.5 dl oat whipped cream (e.g. Fazer Aito oat whipped cream)
  • 1 spoon vanilla sugar

For decoration

  • gingerbread crumbs


  1. Crush the gingerbread into a fairly fine powder, e.g. with a blender. Finely ground gingerbread stays together better on the bottom of the tart. You can also put the gingerbread inside a plastic bag and crush it with a rolling pin from the outside of the bag.
  2. Melt the margarine and mix it in a bowl with the peppercorns into as smooth a mass as possible. If the mass is very dry and the crumbs do not stick to each other at all, add a little margarine. The mixture should be quite wet to hold the base together.
  3. Press the pepper mixture on the bottom and sides of a springform pan (diameter approx. 22 cm) or a pie pan.
  4. Spread dulce de leche (or pre-caramelized condensed milk) on top of the base.
  5. Chop the banana(s) and place the slices on top of the kinuski.
    assembly of banoffee
  6. Whip the cream until foamy and season with vanilla sugar.
  7. Spread the whipped cream on top of the bananas.
  8. Sprinkle gingerbread crumbs on top.
  • Prep time: 15
  • Category: Pastry
  • Cooking method: No cooking required
  • Cuisine: English

Keywords: gingerbread banoffee, vegan banoffee, Christmas, Christmas dessert

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