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Gluten free Banoffee Pie

Easy gluten free banoffee pie recipe. A beautifully layered no bake recipe with a crunchy biscuit base, lush caramel sauce, fresh bananas topped with fresh whipped cream. Banoffee tart is a delicious dessert any time of year.
5 from 34 votes
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Course: Dessert
Cuisine: British
Keyword: banoffee pie, gluten free, no bake
Prep Time: 15 minutes
Cook Time: 1 minute
Servings: 12 servings
Calories: 429kcal

Nutritional information is meant as a guideline and all information is approximate.

Author: Amanda


  • 9inch loose bottom tart tin. 


  • 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)


  • 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.


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 means that there is no need to cook any part of this dessert and is a great gluten free recipe for kids.
Making in advance - The banoffee 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.
Storage - 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.
I always recommend that you check all ingredients labels to be sure that they do not contain any gluten.


Serving: 1|Serving | Calories: 429kcal | Carbohydrates: 50.7g | Protein: 1.9g | Fat: 26.7g | Saturated Fat: 15.7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.6g | Trans Fat: 0.2g | Cholesterol: 26.9mg | Sodium: 183mg | Potassium: 73mg | Fiber: 0.9g | Sugar: 26.3g


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.