Hello, Gluten Free and Giggly gang! Today, we're diving into the world of indulgence with a dessert that’s guaranteed to make your taste buds sing—welcome to my Gluten-Free Banoffee Pie recipe. This British classic is a heavenly combination of bananas, toffee, and cream, all nestled in a gluten-free crust. And because we are clearly not dieting today, we’re topping it off with a very generous helping of chopped dark chocolate.
Now, let me tell you why I always make three pies at a time. My eldest stepson is absolutely obsessed with banoffee pie and will take a whole one to his room! So, if you have a pie thief in your house, consider making an extra (or two). Also, we’re cooking the condensed milk in a baking pan in a water bath—trust me, it’s safer than cooking it in the can as some recipes suggest. My cousin once had a can explode in the oven so dramatically that her father mentioned it in his speech at her weddong. If you’re short on time, you can also use premade dulce de leche and even a premade GF pie crust if that is available to you. Ready to get started? Let’s make some magic!
Ingredients:
For the Crust:
1 1/2 cups gluten-free graham cracker crumbs or crushed gluten-free digestive biscuits if you are in the UK
1/2 cup salted butter, melted
For the Toffee Filling:
2 cans (14 oz each) sweetened condensed milk (or use premade dulce de leche to save time)
For the Topping:
4-5 ripe bananas, sliced
2 cups heavy whipping cream
1 cup chopped dark chocolate (because life’s too short to grate it plus the odd chunk makes you feel lucky)
Instructions:
Prepare the Crust:
In a medium bowl, mix the gluten-free graham cracker crumbs with the melted butter until well combined. Add an extra pinch of salt if you like that sort of thing (I do!)
Press the mixture into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon to compact it firmly.
Stick the crust in the fridge or freezer to cool
Make the Toffee Filling (if not using premade dulce de leche):
Pour the sweetened condensed milk into a baking dish. Cover the dish tightly with aluminum foil.
Place the baking dish in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish (creating a water bath).
Bake in the preheated oven for 1 1/2 to 2 hours, checking occasionally to add more water if needed. The condensed milk should turn a rich, caramel color.
Assemble the Pie:
Spread the cooled toffee filling or premade dulce de leche evenly over the crust.
Arrange the sliced bananas on top of the toffee layer.
Make the Whipped Cream:
In a large mixing bowl, beat the heavy whipping cream until soft peaks form.
Spread the whipped cream over the banana layer. Again add a pinch of salt if you like and if your doctor isn't getting cross with you about your salt intake.
Add the Final Touch:
Generously sprinkle the chopped dark chocolate over the whipped cream layer.
Chill and Serve:
Refrigerate the pie for at least 2 hours before serving to allow it to set. My stepson the conoisseur says this part is important, whereas I am greedy and will happily hoof it right out of the tin.
Why This Gluten-Free Banoffee Pie Recipe is a Winner:
Gluten-Free Goodness: Enjoy this classic dessert without any gluten worries.
Decadent Layers: From the crunchy crust to the rich toffee, fresh bananas, and fluffy whipped cream, every bite is pure bliss.
Generous Chocolate Topping: Because life’s too short for grated chocolate—let’s go big or go home!
Time-Saver Option: Use premade dulce de leche for a quicker, hassle-free filling.
So next time you’re in the mood for something truly indulgent, whip up this Gluten-Free Banoffee Pie. It’s sure to become a favorite in your household. Now, go forth and banoffee like a pro!
Hashtags:
#GlutenFree #BanoffeePie #BritishDessert #DecadentTreats #EasyRecipes #Foodie #Yummy #SweetTooth #ChocolateLovers #FamilyFavorites
Remember, life’s too short for boring food and gluten-induced woes. Stay giggly, stay gluten-free, and enjoy every luscious bite of this fabulous banoffee pie!
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