Gluten Free Banoffee Pie
I have
always been a big fan of Banoffee Pie; though technically not a pie as I always
make it with a biscuit base and pies are typically made with a pastry base. I
don’t know why it’s called Banoffee Pie but let’s not get into that discussion
here. Let’s talk about the deliciousness that is Banoffee; It is my all-time
favourite desert. If I am in a restaurant and it’s on the menu there is no
question about what I’ll be getting after my main course (no matter how full I
am- I always make room)!
I met my
match in London with my friend Sarah.. Finally someone who shared my passion
(maybe slight obsession) for Banoffee! But this shared passion / obsession was
short lived when Sarah decided to up sticks and move back to Ireland. The night
before she was due to board a plane to our beautiful Emerald Isle we all
gathered for her ‘final supper’ in London town. Of course what else would I be
providing for desert but Banoffee Pie.
For your
typical biscuit base it would be a mix of digestive biscuits and butter. For me
this posed a slight issue as one of my friends is coeliac and I definitely didn’t
want him to miss out on desert. No fear, I knew my local supermarket had gluten free digestive biscuits in stock. I did a bit of research and learned from
reading a few baking forums that some GF digestive biscuits tend to be drier
than other digestive biscuits. If your biscuit base is too dry it will just
crumble and would be very hard to slice and dish up. I thought to myself I
could just add more butter but then I didn’t want the taste of the butter to
come through. I decided to add ground almonds to the mix. I had never done this
before but it worked out so well I will be adding it to all my Banoffees going
forward!
For this
recipe I used a 9” spring form cake tin.
Ingredients
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)
Method
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 only time and patience. If you have any questions please don’t hesitate to
contact me. You can do so here or on my facebook or twitter pages!
Happy
Baking!
O x
**I am sorry I don't have any more pictures.. I unfortunately left my camera a home when I went to my friends house to make this! There will be more pictures on my next post I promise!**
