What a yummy dessert to make on a hot summer's day! Although also works any time of year as we do enjoy a banoffee tart during the holiday season. This Gluten free Banoffee pie also known as banoffi tart is a delicious no-bake caramel banana pie and doesn't take long to make. Once the base is set, it is so satisfying to put the layers together and it is ready to serve to your friends and family.
Banoffee pie is a popular dessert in the UK. A fun play on the words banana and toffee. This gluten free banana and cream pie recipe is made with a gluten free digestive biscuit base topped with a layer of silky caramel sauce, sliced bananas, smooth fresh Chantilly whipped cream, and sprinkled with grated chocolate. It's also a no-bake dessert. If you like recipes using bananas you might also enjoy my gluten free banana cake or a fan of no-bake summer desserts you will love my Billy Miner pie.
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Gluten free pie base for banoffee pie
I wanted to keep the base for the banoffee tart quick and simple. I settled on using gluten free digestive biscuits as this has worked well in my gluten free vanilla cheesecake . If you have difficulty getting gluten free digestives most gluten free shortbread or gluten free graham crackers will also work well to make the banoffee pie biscuit base.
Carnation Caramel
Using ready-made carnation caramel just makes this so easy and stress-free to make. If you prefer you can make your own caramel sauce or use your preferred caramel sauce brand. By using the Carnation caramel for banoffi means that there is no need to cook any part of this dessert and is perfect for caramel banana tart. It's such a fun gluten free recipe for kids.
Ingredients
Equipment
- 9 inch loose bottom tart tin works best for this banoffee tart as it makes it easier to release. If you don't have a loose bottom tin you can use your preferred pie dish for this banana tart.
Ingredients
- Butter - Used to bind the base together and once set will result in a firm biscuit base. I recommend melting the butter in the microwave.
- Gluten free Digestives - I love the flavor that digestive biscuits give to the base as it compliments the caramel sauce perfectly. Alternativly you can also use shortbread biscuits/cookies or graham style crackers. Just be sure to check that your preferred pie base is gluten free.
- Caramel sauce - I used one tin of Carnation caramel sauce (not to be confused with condensed milk). You can use your preferred brand of caramel sauce for a delicous banana and caramel pie.
- Fresh bananas - I used two bananas in this recipe but if you feel you wanted a fully loaded banana filling just add in your desired amount of sliced bananas.
- Double Cream - I prefer to use double cream. Heavy whipping cream will also work well in this recipe. Cream with banana is a yummy combination and works so well for this gluten free banana cream pie.
- Icing sugar - Powdered sugar. Used to sweeten the cream slighly. You can add more icing sugar if you prefer your cream a little sweeter but always keep in mind that the caramel sauce is sweet and its best to strike the right balance.
- Grated chocolate - Optional for sprinkling on top of the cream tart.
Instructions
Recipe Step 1
- Place digestives/cookies in a food bag and using a rolling pin or wooden spoon crush them until they resemble crumbs then add to a mixing bowl.
- Add the melted butter to the crumb mixture, Mix well until fully combined.
Recipe step 2
- To make the banoffee tart base. Transfer the crumb mixture into your tart tin, Spread evenly and press down firmly on the crumb mixture on the bottom and around the edges of the tin until it feels firm and compact. Place in the fridge to set I recommend leaving to set for 2-4 hours.
- Once the base is set pour the caramel sauce layer and spread evenly.
Recipe step 3
- Slice the bananas to your preferred size and layer them on top of the caramel layer.
- Whisk together cream and icing sugar until it is smooth, thick and creamy. Be careful not to over whip and should only take a few minutes with an electric whisk.
- Add whipped cream on top of the banana layer. I pipped the cream on top but this is optional you can spoon the cream onto the banana caramel fridge tart for ease.
- Sprinkle with grated chocolate if desired.
- The banoffee tart is now ready to serve. Enjoy!
Recipe FAQs
To make banoffee pie gluten free is so easy. As the base is the only part that usually contains gluten and the other ingredients are natuarally gluten free. Using gluten free digestive base makes the pie safe to eat if you are avoiding gluten.
The banoffi pie base can be made a few days in advance and assembled with the other ingredients when you are ready to serve. Due to using fresh bananas the pie won't keep fresh for long and can start to turn brown but can be made a couple of hours before and then stored in the refrigerator.
Banoffee pie is best stored in the fridge up to a few hours before serving but it is always best served as soon as it is made. Due to using fresh bananas it is best made and served on the day it is made.
Yes, at the time of making this recipe carnation caramel is gluten free. I always recommend that you check all ingredients labels to be sure that they do not contain any gluten.
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📖 Recipe
Gluten free Banoffee Pie
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- 9inch loose bottom tart tin.
Ingredients
- 150 grams Butter (melted in the microwave)
- 320 grams Gluten free Digestives/cookies
- 397 grams Caramel sauce (I used tinned Carnation caramel sauce)
- 2 Fresh bananas
- 300 ml Double Cream (Or heavy whipping cream)
- 3 tablespoons Icing sugar
- 4 tablespoons Grated chocolate (optional)
Instructions
- Place digestives in a food bag and using a rolling pin or wooden spoon crush them until they resemble crumbs then add to a mixing bowl.
- Add the melted butter to the crumb mixture, Mix well until fully combined.
- Transfer mixture into your tart tin, Spread evenly and press down firmly on the crumb mixture on the bottom and around the edges of the tin until it feels firm and compact. Place in the fridge to set I recommend leaving to set for 2-4 hours.
- Once the base is set pour the caramel sauce layer and spread evenly.
- Slice the bananas to your preferred size and layer them on top of the caramel layer.
- Whisk together cream and icing sugar until it is smooth, thick, and creamy. Be careful not to overwhip and should only take a few minutes with an electric whisk.
- Add the whipped cream on top of the banana layer. I pipped the cream on top but this is optional you can spoon the cream onto the pie for ease.
- Sprinkle with grated chocolate if desired.
Notes
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this banoffee tart recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
Jane
The banoffee pie turned out great. Such an easy no bake dessert.
Maria
Made this recipe a few times so easy to do, love it🤗
Amanda
Thank you Maria. So glad you enjoyed it!