Gluten Free Banoffee Pie
Quick and Easy Banana Toffee Tart, Pie or Bars
Hello friends,
Do you watch the Great British Bake Off? (or baking show - depending on where in the world you live) Do you find yourself thinking… we should make one of those no matter what the subject of the show is that day? Well, if you then you are my people, we are full steam star baking with no soggy bottoms ahead. For those of you scratching your head - no worries, a caramel laced creamy pie is coming your way and you don’t even have to work too hard for it.
This modern British classic is a snap to put together, it’s a no bake treat easily made for a crowd by doubling and pressing into a sheet pan, or as I’ve done here, made fancy in a tart or pie pan for company. The classic is based on a crumbled digestive cookie crust - if you find gluten free digestives near you use them! But many areas must rely on gluten free graham cracker crumbs, a similar cookie it does the job quite well. The creamy caramel inside is based on sweetened condensed milk (or sweetened condensed coconut milk) made into a caramel toffee sauce with butter and brown sugar. As you cook this mixture in the pan, whisk it vigorously - it takes some elbow grease to bring the mixture together.
Once the sauce is in the pan and cooled a bit, bananas are added. Make sure you add them just before the whipped cream, the coating of whipped cream prevents them from turning brown. Top the creamy swirls with shavings of dark chocolate or grated chocolate, it’s just a great pairing for the toffee and banana.
Next Level Gluten Free Banoffee Pie
yield: 8-12 servings
For the crust
6 oz (170g) gluten free digestives, gluten free graham crackers, or other gluten free plain cookies
6 Tb (85g) butter or nondairy stick butter plus extra for buttering the pan
For the toffee filling
6 Tb (85g) butter or nondairy stick butter
6 Tb (39g) light brown sugar
14oz (400g) sweetened condensed milk or sweetened condensed coconut milk
1 (4g)tsp vanilla extract
For the topping
12fl oz (360g) heavy whipping cream or canned coconut cream
2 Tb (16g) powdered sugar
3 small ripe bananas, sliced
2 oz (60g) dark chocolate
Butter a tart pan (or pie tin). To make the crust, crush the cookies or to fine crumbs and melt the butter over a low heat. Pour into a bowl and mix to combine. Spoon into the tin and press down with the back of a spoon until level. Place in the fridge for 15 minutes or in the freezer for 5 minutes.
To make the filling, heat the butter and sugar in a small non-stick saucepan and stir over low heat until combined. Add the condensed milk and bring to the boil, stirring for 2–3 minutes – do not over-boil or it will become grainy and fudge-like. Add the vanilla and pour into the tin. Place in the fridge for at least 1 hour or the freezer for 10-20 minutes.
Whip the cream in a bowl until soft peaks form. Arrange the banana slices in neat rounds on top of the toffee. Spoon or pipe the cream on top. Shave chocolate over the top and serve
Gorgeous - just yum.