Meaningful Eats
Gluten-Free Banoffee Pie
8 -10 servings
Gluten-free banoffee pie features my tried-and-true gluten-free graham cracker crust, thick homemade caramel, fresh bananas and pillowy whipped cream!I tested this recipe 5+ times to get the caramel just right! My #1 tip: give the caramel the full 5-minute simmer and it transforms into something thick, glossy and perfectly set.
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.
Notes
Gluten-Free: The crust needs a high-quality gluten-free flour blend that contains xanthan gum, plus gluten-free graham cracker crumbs.
Dairy-Free: While the gluten-free graham cracker crust can be made dairy-free, the caramel cannot since the sweetened condensed milk is a key ingredient.
To Make-Ahead: The crust and caramel can be made 1 day ahead. Assemble, then cover and refrigerate. Just before serving, add the sliced bananas and whipped cream.
To Store: Cover and refrigerate leftovers in the fridge for up to 2 days. The bananas may soften or brown slightly over time.
To Freeze: I don't recommend freezing this pie since the bananas and whipped cream can change texture when frozen, then thawed.
Nutrition
Calories: 596kcal | Carbohydrates: 64g | Protein: 3g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 298mg | Potassium: 168mg | Fiber: 2g | Sugar: 39g | Vitamin A: 986IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 1mg