Easy peasy and incredibly delicious, banoffee pie is one of those classic desserts that we never seem to tire of. A biscuity base, sweet caramel, sliced bananas, whipped cream and chocolate shavings all combine to create the ultimate pud.
I worked in a restaurant years ago, helping to assemble to puddings, and the biscuit base banoffee pie they served was absolutely our top seller. Some banoffee pies have a pastry base, but I’ve gone for a biscuity base because 1) it taste so much better IMO and 2) it’s much easier and quicker to make.
Like all the recipes on this website, my banoffee pie recipe is gluten free, but I promise your guests will never guess. Most of the ingredients used are naturally gluten free, it’s simple the biscuits you need to buy gluten free (and of course please always check for “may contain” warnings on the other ingredients).
Gluten free biscuits: I use Nairn’s Oaties, as they are pretty good value (£1.35 per pack) and work really well for bases of this type, but of course any similar gluten free biscuit will work well too.
Caramel: the Carnation tinned caramel makes this dessert so quick and easy, no faffing around with boiling tins or having to make caramel from scratch. You don’t need to any anything to it, it works perfectly just as it is.
Otherwise, all the other ingredients are rather straightforward! If you have any questions please feel free to get in touch with me on social media or email me at firstname.lastname@example.org.
Gluten Free Banoffee Pie Recipe
- 240g Nairn's Oaties Biscuits (or similar gluten free digestive or oat biscuits)
- 120g unsalted butter
- 397g tin Carnation caramel (or similar dulce de leche)
- 2 medium bananas
- 300ml double cream
- Half a Cadbury Flake bar (or 15g milk/dark chocolate of your choice)
- First to make the biscuit base, blitz the Nairn's Oaties in a small blender until you have a fine crumb. Melt the butter in a medium-sized bowl by microwaving it for 30-45 seconds, then add the biscuits to the melted butter. Stir to combine fully.
- Tip the butter and biscuit crumb mix into a 21cm loose-bottom, non-stick tart tin. Use a fork to spread the crumbs across the base and use your fingers to press the biscuits up the edges of the tin to form the sides of the banoffee base. Use the fork to compact the crumb down really well, then pop the tart tin into the fridge and chill for 45 minutes.
- For the caramel filling, simply tip the Carnation caramel into a small bowl and then stir to break down any lumps. Microwave for 30 seconds to help make it slightly easy to pour, stir again and then pour onto the biscuit base. Use the back of a teaspoon or a small palette knife to spread the caramel right to the edges. Then place the tin back into the fridge to chill for at least 15 minutes.
- When you are ready to serve, carefully ease the tart out of the tin - the sides should pop off with no issue. Hopefully it will slide off the base of the tin too, but you may need to run a large flat palette knife between the base of the tin and the underside of the biscuit if not. Another trick, is to warm the base of the tin slightly (and very carefully) using a chef's blowtorch, then carefully slide the pie base onto a serving plate.
- Slice the bananas and place them on top of the caramel in a single layer (you may not need to use the full two bananas). Whip the double cream using an electric hand whisk - be careful not to over-whip it, you want to end up with lovely soft peaks of cream (over-whisking may cause the cream to split). Spoon the cream onto the bananas, spread to cover and then finish the banoffee pie with some crumbled chocolate Flake (or grated chocolate).
For more delicious gluten free dessert ideas, why not try some of my other recipes: