With a buttery graham cracker crust, rich caramel filling, sliced bananas, and fluffy whipped cream on top, this pie is the perfect combination of flavors and textures.
30 min
Serves 8
Medium
Ingredients
250 ggluten-free biscuits
100 gbutter
melted
Caramel
50 gbutter
50 gbrown sugar
400 mlcondensed milk
To decorate
2bananas
sliced into 5 mm disks
250 mlwhipping cream
white & darkchocolate
dried raspberries
dried strawberries
Directions
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To get started with this gluten free banoffee pie, you’ll need the following ingredients:
Steps
1
Done
Put the biscuits in a plastic bag and crush them using a rolling pin. Alternatively use a food processor or blender to turn them into crumbs.
2
Done
Place the crushed biscuits in a bowl, pour over the melted butter and mix well. Pour the buttered crumbs into a 22cm (9in) round springform cake tin lined with baking paper and press them into the base and sides. Cover and refrigerate.
3
Done
For the caramel, melt the butter and sugar in a small heavy-bottomed saucepan, over medium heat. Bring to a boil and add the condensed milk. Reduce the heat to low and cook for 2-3 minutes, stirring. The mixture will thicken up. Allow it to set before pouring over the base.
4
Done
Arrange the banana slices on top of the caramel. Whip the cream to soft peaks and spread over the bananas. Grate both chocolates on top of the pie, sprinkle the grinded dried fruits and serve this delicious gluten free banoffee pie.