Why You’ll Love Banoffee Pie
If you’ve never made banoffee pie before, you’re in for a treat! It’s surprisingly simple to make, but there’s something about the combination that is SO good. It’s rich and creamy without feeling too heavy, with plenty of crunch and fresh banana flavor. This is one of those desserts that’s hard to stop eating!
- No candy thermometer needed. The caramel comes together right on the stovetop using simple visual cues, so there’s no special equipment required.
- A crust that actually holds its shape. I use the same graham cracker crust from my gluten-free key lime pie for this recipe. A little gluten-free flour gives the graham cracker crust just enough structure to hold together and slice cleanly.
- An easy caramel that tastes completely homemade. After lots of testing, I landed on a simple sweetened condensed milk-based caramel that’s rich and glossy, sets beautifully and slices cleanly once chilled.
- Easy to make ahead. Make the crust and caramel layer the day before, then all that’s left is adding the bananas and freshly whipped cream before serving.
What You Need
Here are a few notes on some of the key ingredients to make this gluten-free banoffee pie. Jump to the recipe card below for the exact measurements.
- Graham cracker crumbs. I use one box of Schar gluten-free graham crackers here, processed into fine crumbs. I’ve also had good results with Kinnikinnick S’moreables. The crumbs need to be uniform and fine so the crust presses together evenly and bakes up crisp.
- Gluten-free measure-for-measure flour. Just one tablespoon goes into the crust, but it makes a real difference. It binds the crumbs together so the crust holds its shape when you slice into the pie instead of crumbling apart.
- Sweetened condensed. This makes the caramel so easy! It creates a thick, creamy base for the caramel, while brown sugar and butter give it that deep, buttery flavor.
How to Make Gluten-Free Banoffee Pie
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Prepare the graham cracker crumbs. I use a food processor to break the gluten-free graham crackers down into fine crumbs, then mix in the brown sugar and gluten-free flour. Stir the melted butter in until all crumbs are moist.
Make the graham cracker crust. I recommend a 9-inch pie pan. Press the crumbs firmly into the pan, covering the bottom and sides. Bake for 8-10 minutes, then let it cool for 10 minutes. I make the caramel while it cools!
Start the caramel. I use a heavy-bottomed medium saucepan for this caramel. Whisk the butter, brown sugar, and salt constantly over medium heat until melted and well-combined. Keep stirring until it starts to boil.
Erin’s Tip
Keep the heat at medium! Turning it up can cause the caramel to scorch on the bottom before it’s finished cooking.
Cook the caramel. I whisk constantly while adding the sweetened condensed milk, then bring the whole mixture back to a boil. Reduce the heat and simmer for about 5 minutes. Make sure you keep whisking!
Erin’s Tip
You’ll know the caramel is ready when it deepens in color and starts to pull away from the sides of the pan as you stir. These are the best visual cues to look for.
Add the caramel layer. After I remove the caramel from the heat, I stir in the vanilla, then pour it over the crust. I find a rubber spatula is the easiest way to spread it evenly. Refrigerate for 1 hour.
Make the whipped cream. I use my stand mixer with the whisk attachment to beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. On medium-high speed this usually takes about 5 minutes.
Layer the pie. Lay the banana slices evenly on top of the caramel layer. I usually do one even layer, but if you really love bananas, you can do two!
Garnish and serve. Spread the homemade whipped cream evenly on top of the banana slices. I love adding chocolate shavings on top for the perfect finishing touch!
Erin’s Tip
Wait to add the bananas and whipped cream until just before serving. The caramel-filled crust can be made a day ahead and refrigerated until you’re ready to finish the pie.
Gluten-Free Banoffee Pie
Ingredients
Graham Cracker Crust
- 1½ cups (158g) gluten-free graham cracker crumbs (one 5.6oz box of Schar graham crackers)
- ¼ cup (53g) brown sugar
- 1 tablespoon (9g) gluten-free measure-for-measure flour
- 4 tablespoons (56g) butter, melted and slightly cooled
Caramel
- ½ cup (113g) butter
- ½ cup (106g) brown sugar
- 1 7-ounce can (198g) sweetened condensed milk
- Pinch of kosher salt
- ½ teaspoon vanilla extract
Whipped Cream Topping
- 1 cup (240ml) heavy cream
- 3 tablespoons (23g) powdered sugar
- ½ teaspoon vanilla extract
Other
- 2 –3 bananas sliced
- Chocolate shavings for garnish
Instructions
- For the graham cracker crust: Preheat the oven to 350°F. Blend the graham crackers in a food processor until they turn into fine crumbs. Pour the crumbs into a large mixing bowl.
- Add the brown sugar and gluten-free flour and mix until well-combined. Add the melted butter and stir until fully combined and all of the crumbs are moistened.
- Press the crumbs firmly into the bottom and up the sides of a 9×1.5-inch pie pan.
- Bake for 8–10 minutes. Remove from the oven and set aside to cool for 10 minutes while you make the caramel.
- For the caramel: In a heavy-bottomed medium saucepan over medium heat, combine the butter, brown sugar and salt. Whisk constantly until the butter is melted and everything is well-combined, then continue whisking until the mixture starts to boil.
- Once the mixture reaches a boil, add the sweetened condensed milk, whisking constantly, and bring back to a boil.
- Reduce the heat to a simmer and continue whisking. Cook for about 5 minutes, until the caramel turns a rich golden color, thickens and starts to pull away from the sides of the pan as you stir.
- Remove from heat and stir in the vanilla.
- Pour the caramel over the cooled crust and spread it evenly with a rubber spatula.
- Refrigerate for 1 hour.
- For the whipped cream topping: In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, beat together the heavy cream, powdered sugar and vanilla on medium-high speed until stiff peaks form, about 4–5 minutes.
- Arrange the banana slices over the caramel in an even layer (or two layers if you love bananas). Spread the whipped cream on top.
- Garnish with chocolate shavings and serve immediately.
