Gluten Free Banoffee Pie
This gluten free banoffee pie is the easiest, no-bake 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!
Servings: 8 people
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
Serving: 1 slice | Calories: 352kcal | Carbohydrates: 27g | Protein: 3g | Fat: 27g
