Gluten-Free Classic Banoffee Pie
Indulge in the ultimate gluten-free dessert with this irresistible Gluten-Free Classic Banoffee Pie. Perfectly crafted for those avoiding gluten, this recipe features a buttery biscuit base made from gluten-free digestive biscuits, a rich and velvety homemade dulce de leche caramel layer, and slices of naturally sweet, ripe bananas. Topped with a luscious whipped cream infused with vanilla and a sprinkle of dark chocolate shavings, this pie combines creamy textures with indulgent flavors in every bite. Ready in just an hour and requiring no advanced skills, it's the perfect treat for gatherings, celebrations, or a decadent dessert craving. Try this gluten-free twist on the iconic British dessert today!
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Recipe Information
Ingredients
- 200 grams gluten-free digestive biscuits
- 100 grams unsalted butter
- 400 grams sweetened condensed milk
- 3 large ripe bananas
- 300 ml heavy whipping cream
- 50 grams powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons dark chocolate shavings (optional)
Instructions
Preheat your oven to 425°F (220°C).
To make the biscuit base, place the gluten-free digestive biscuits in a food processor and pulse until they resemble fine crumbs.
Melt the butter in a saucepan over low heat or in a microwave. Add the melted butter to the biscuit crumbs and mix well to combine.
Transfer the crumb mixture to a 9-inch (23 cm) springform pan. Press firmly into the base and a little up the sides to create an even layer. Place in the refrigerator to set while preparing the filling.
For the caramel filling, pour the sweetened condensed milk into a heatproof pie dish. Cover with foil and place this dish in a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the pie dish.
Bake the condensed milk in the preheated oven for about 30 minutes or until it turns a deep golden color, stirring once or twice.
Carefully remove from the oven and let it cool slightly. This will be your dulce de leche.
Take the biscuit base from the fridge and pour the dulce de leche over it, spreading evenly.
Slice the bananas and lay them evenly over the dulce de leche layer.
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Spread the whipped cream over the bananas, smoothing out with a spatula.
Sprinkle dark chocolate shavings on top, if using.
Chill the banoffee pie in the refrigerator for at least 2 hours before serving.
Nutrition Facts
Calories |
4568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.3 g | 340% | |
| Saturated Fat | 147.8 g | 739% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 501.1 g | 182% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 374.4 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1256 mg | 97% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3228 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
