Gluten Free Banoffee Pie

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!**