Banoffee Pie Recipe

Gluten Free Banoffee Pie

For this recipe I used a 9” spring form cake tin.


  • Biscuit Base
  • 300g Gluten Free Digestive Biscuits
  • 100g Ground Almonds
  • 100g Butter
  • Caramel
  • 1 Can Condensed Milk (397g)
  • 100g Muscovado Brown Sugar
  • 100g Butter
  • Top
  • 4 Medium Bananas
  • 350mls Double Cream (whipped)
  • Grated Chocolate (for decoration)


Begin by breaking up your digestive biscuits (either in a food processor) or by hand until you have a sandy consistency. Melt your butter and add to your crushed biscuits with the ground almonds. Once all combined you should have a wet sand consistency. Transfer into the cake tin and press down to ensure the mix is well compacted into the bottom of the cake tin. Place in the fridge for a minimum of 30 minutes and you can move onto your caramel. Melt your butter and sugar in saucepan over a medium heat while continually stirring. Once the sugar has all dissolved add your condensed milk and bring to the boil- stirring constantly. Boil for about one minute until you have a thick caramel consistency. Spread over the biscuit base and leave to cool (may take over an hour). Once the caramel has cooled completely slice your bananas and layer over the caramel. Whip your cream until you have soft peaks and layer this over your caramel. I then grated some chocolate and sprinkled over the cream for decoration but this is completely optional. I hope you enjoy baking this is. It is such a simple recipe that requires no baking but plenty of time and patience.

Happy Baking!

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