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When it comes to dessert you simply can’t beat a Gluten Free Banoffee Pie. It’s the perfect no-bake dessert recipe nobody will even know is gluten free! A super simple pudding with a buttery biscuit base, thick layer of caramel, banana slices and whipped cream. Perfection.
This easy banoffee pie recipe is the perfect gluten free recipe when you need something sweet in a hurry.
With only five simple ingredients, no baking needed and only a short chilling time it can be on the plate in under an hour!
My recipe for banoffee pie features a buttery gluten free biscuit base, a thick slather of caramel and slices of banana, topped with whipped cream and chocolate shavings.
It’s perfect for keeping in the fridge, can be made ahead of time, and is the ideal summer dessert, BBQ dessert recipe or even a Christmas dessert.
In this gluten free banoffee pie recipe I’ve used tinned caramel to make it SUPER quick and easy. Because sometimes we need a lazy dessert hack, right!?
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 when you’ve already made gluten free banana bread and a great no-bake alternative to a gluten free cheesecake.
Ingredients
This easy gluten free banoffee pie recipe is so easy, it only needs five ingredients to make – or six if you count the chocolate decoration on top!
There’s a full recipe card below, but for the shopping list you’ll need:
- Digestive Biscuits: In the US go for something like a Graham Cracker. This banoffee pie would also work well with gluten free Hobnobs or gluten free shortbread.
- Butter: This helps set the biscuit base when it chills.
- Tinned Caramel: I buy the tinned Carnation caramel but any dulce de leche works.
- Bananas: Make sure your bananas are ripe, but not overripe. You want them to be firm and sweet, not overly mushy.
- Double Cream: In the US look for a heavy whipping cream. You could also ‘cheat’ and buy a tin of whipped cream if you’re really short on time!
- Dark Chocolate: I love to great this on top, but it’s entirely option. Ensure you use a gluten free chocolate with no ‘may contain’ warnings.
How to make gluten free banoffee pie
There’s a printable recipe card below with the method, but here are some step-by-step photos to show you how easy this delicious gluten free banoffee pie is to make:
To make the biscuit base, add the gluten free Digestive biscuits to a food processor and blitz until they form a fine crumb.
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.
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.
I find using a mug or glass can help to press it up the sides and create a neat edge!
Place the base in the fridge for at least 30 minutes, or in the freezer for 15 minutes if you need it to be a bit quicker.
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.
Peel and slice the bananas to around 5mm thick, then lay the sliced bananas in an even layer on top of the caramel.
Pour the double cream into a mixing bowl and whip until it forms peaks – you want them to be soft not stiff. Don’t over-whip the cream or it will become quite hard to spread!
Spoon the cream over the banana slices, smoothing it out gently to cover them, and then use a fine grater to cover the pie with grated dark chocolate. Serve immediately.
Storing and Freezing
To make this recipe ahead of time: Stages 1-4 of this recipe (see the recipe card below) 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.
Storing leftovers: This gluten free banoffee pie will need to kept in the fridge. Any leftovers will keep for up to 48 hours, by which point the bananas may start browning. It’s definitely better served fresh so try to make only what you need.
Freezing: The biscuit base of this banoffee pie could be made well ahead of time and frozen. However the finished banoffee pie cannot be frozen as the bananas will go mushy.
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 make sure you use 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 the topping, or a can of vegan whipped cream. Plus dairy free chocolate to decorate.
With these tweaks you can easily make this gluten free banoffee pie vegan so that everyone can enjoy it.
Frequently Asked Questions
Here are some FAQs about this banoffee pie recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Yes! At the time of writing, Carnation tinned caramel is gluten free. It doesn’t contain any gluten and has no may contain warnings. But always double check because recipes can frequently change, no matter how hard I try to keep information up-to-date.
I don’t recommend freezing banoffee pie. You can freeze the Graham Cracker Crust but the bananas will go mushy if frozen. See the section in the blog post above for more information on storing leftovers.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Gluten Free Banoffee Pie
Ingredients
- 200 g gluten free Digestive biscuits, (or Graham Crackers)
- 100 g unsalted butter
- 397 g tin of caramel, (or dulce de leche)
- 2 ripe bananas
- 300 ml double cream
- 1-2 squares dark chocolate
Instructions
- Add the gluten free Digestive biscuits to a food processor and blitz until they form a fine crumb.
- 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.
- 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!
- Place the base in the fridge for at least 30 minutes, or in the freezer for 15 minutes if you need it to be a bit quicker. (If you like you can make the banoffee pie up to this stage the night before and then top it when ready to serve.)
- 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).
- Peel and slice the bananas to around 5mm thick, then lay the slices in an even layer on top of the caramel.
- Pour the double cream into a mixing bowl and whip until it forms peaks – you want them to be soft not stiff. Don't over-whip the cream or it will become quite hard to spread!
- Spoon the cream over the banana slices, smoothing it out gently to cover them, and then use a fine grater to cover the pie with grated dark chocolate. Serve immediately.
Notes
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups – I have weighed each item individually to ensure the conversion is accurate as possible. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this banoffee pie recipe should look at each stage.
- Storing, Making Ahead and Freezing: Check out the post above this recipe card for more information on how to make this banoffee pie recipe ahead of time and how to store any leftovers.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Gluten Free Banoffee Pie!
Nutrition
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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