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When it comes to dessert you simply can’t beat a gluten free banoffee pie, no matter what the occasion or time of year.

My banoffee pie features a buttery biscuit base, a thick slather of caramel and slices of banana, topped with whipped cream and chocolate shavings.

It can be made in under an hour and it’s perfect for keeping in the fridge and tucking into with a spoon when you fancy something sweet.

Because let’s face it, the delight in making dessert is that you get to raid the leftovers, right!?

In this gluten free banoffee pie recipe I’ve used tinned caramel to make it SUPER quick and easy.

But if you wanted to make your own caramel, you can do this easily by using the caramel part of my gluten free millionaire’s shortbread recipe.

Either way this is a great way to use up ripe bananas and just the tastiest gluten free dessert which everyone will love.

gluten free banoffee pie
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This gluten free banoffee pie recipe is so easy, it only needs five ingredients to make – or six if you count the chocolate decoration.

There’s a full recipe card below, but for the shopping list you’ll need:

  • 200g gluten free Digestive biscuits
  • 100g unsalted butter
  • 1 x 397g tinned caramel (or dulce de leche)
  • 2 ripe bananas
  • 300ml double cream
  • 1-2 squares dark chocolate

If you’d rather you can use gluten free Hobnobs or a biscuit like the Nairn’s gluten free Oaties for the case.

To be honest most gluten free biscuits work well in this recipe but Digestives tend to be the cheapest and most readily available option.

I always used the Carnation caramel tins as it’s the perfect amount and found in most supermarkets.

Any gluten free dulce de leche or caramel should work – or you can make the caramel from my millionaire’s shortbread recipe.

You’ll want to use ripe bananas in this recipe but make sure they’re not over-ripe as they may go a bit mushy.

And you could also cheat by buying a can of whipped cream but honestly I think making your own is much nicer and really easy too.

gluten free banoffee pie

Can you make a gluten free dairy free banoffee pie?

If you want to make a gluten free dairy free banoffee pie or even a gluten free vegan banoffee pie you can do so with a few tweaks.

You’ll need to ensure the gluten free biscuits are also dairy free as well – most free from ones should be.

For the caramel you’ll need to ensure you pick up a dairy free / vegan caramel or you could make the vegan caramel from my vegan millionaire’s shortbread recipe.

And you’ll also want to use a dairy free cream such as the Elmlea Plant Based one for whipping into your topping.

A lot of dark chocolate is vegan anyway but always double check you’re using a dairy free chocolate for the decoration too.

With these tweaks you can easily make this gluten free banoffee pie vegan so that everyone can enjoy it.

gluten free banoffee pie

How to make gluten free banoffee pie

Making this gluten free recipe is so easy – you don’t need an oven and it will be ready in less than an hour.

There’s a full printable recipe card below but here are the basic steps you need to do.

Firstly you create the biscuit base by blitzing the gluten free biscuits into a fine crumb then adding melted butter.

You’ll want to compact this down firmly into the tin and then chill it to ensure it forms a nice, solid crust.

Top tip – when you pick the tin up to put it in the fridge, don’t forget it’s a loose-bottom tin and accidentally push the bottom up!

I have ruined many-a-pie crust this way and it’s always infuriating to have to start again.

Once the base has chilled – either in the fridge, or the freezer for speed – you swirl in the caramel, then top it with slices of banana.

gluten free banoffee pie

My gluten free banoffee pie recipe

This recipe for a gluten free banoffee pie honestly couldn’t be easier – it’s one of my favourite gluten free dessert recipes.

This makes enough for around 8 people in a 25cm fluted round tin, so if you want a bigger or smaller pie be sure to reduce or increase the quantities accordingly.

And the best news is it’s an easy no-bake dessert so you don’t even have to turn the oven on.

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!

And if you loved it, please do leave a review to let others know you loved it too! It would mean the world to me. 

gluten free banoffee pie
Yield: 8

Gluten Free Banoffee Pie

Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 15 minutes

This gluten free banoffee pie is the easiest gluten free dessert ever. A buttery biscuit base with caramel, banana slices and whipped cream. Made using tinned caramel, this can be on your plate in less than an hour!


  • 200g gluten free Digestive biscuits
  • 100g unsalted butter
  • 1 x 397g tinned caramel (or dulce de leche)
  • 2 ripe bananas
  • 300ml double cream
  • 1-2 squares dark chocolate


  1. Add the gluten free Digestive biscuits to a food processor and blitz until they form a fine crumb.
  2. Melt the butter in a pan over a low heat (or in the microwave in 10-second intervals) and then pour into the food processor. Blitz again to combine the mixture.
  3. Pour the biscuit mix into a 25cm loose-base tart tin and use a spoon to press the mixture solidly into the base and up the sides. As a tip - I find using a mug or glass can help to press it into the sides and create a neat edge!
  4. Place the base in the fridge for at least 30 minutes (or in the freezer for 15-20 mins). (If you like you can make the banoffee pie up to this stage the night before and then top it when ready to serve.)
  5. Once chilled - or just before serving - bring the base out from the fridge. Spoon the caramel into the biscuit base and smooth into an even layer using a small palette knife (or back of the spoon).
  6. Peel and slice the bananas then lay the slices in an even layer on top of the caramel.
  7. Pour the double cream into a mixing bowl and whip until it forms peaks - you want them to be soft peaks, don't over-whip the cream or it will become quite stiff and hard to spread!
  8. Spoon the cream over the banana slice and then use a fine grater to cover the pie with grated dark chocolate. Serve immediately.


  • Stages 1-4 of this recipe can be done the night before (or even a couple of days before) serving but I'd advise topping the banoffee pie just before serving.
  • For a variation on this recipe, you could stir a generous pinch of sea salt flakes into the caramel before adding to the pie base to make a Salted Caramel Banoffee Pie.
  • The biscuit base also works really well with gluten free HobNobs or the Nairn's gluten free Oaties biscuits. However gluten free Digestives are usually cheaper which is why I've used these!
  • Any leftovers will keep in the fridge for 1-2 days.
  • The base itself could be frozen ahead of time but the finished banoffee pie cannot be frozen (unless you like mushy bananas, yukkk)

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 486Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 72mgSodium: 249mgCarbohydrates: 54gFiber: 1gSugar: 44gProtein: 4g

Need some more gluten free dessert inspiration?

If you want to have a go at some of the other gluten free dessert recipes on the blog, why not give some of these a try?

They’re perfect for creating delicious desserts whatever the occasion!

Giving this recipe a go? Let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. 

And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!

Like this Gluten Free Banoffee Pie recipe?

Make sure you pin these recipe cards below for later! 

Do head over and follow me on Pinterest too for more gluten free recipe inspiration.

gluten free banoffee pie
gluten free banoffee pie

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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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1 Comment

  1. Brilliant, easy and tasty. So quick. Everyone loves it. I dont make puddings but this one is a winner. Made it so many times. Thank you. Anne