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Gluten Free Banoffee Pie
Time - 2.5 hours (or overnight)
Serves - 6 - 8

200g gluten free (chocolate) digestive biscuits
50g ground almonds
100g melted butter
Pinch salt.

150g butter
75g caster sugar
75g brown sugar

3 bananas - sliced
30g caster sugar - to caramelise the bananas
200g double cream - whipped
Chocolate to decorate


1. Line the sides of the tin with strips of cling film and then line the base with a disc of baking paper. Or use a non-stick with a removable base.
2. First make the pie base. Place the biscuits in a freezer bag and finely crush with a rolling pin. Melt the butter in a non-stick saucepan over a low heat, add the biscuits, ground almonds and combine. Spoon into the base of the tin, pressing down with the back of the spoon to level. Chill for 15 minutes.
3. To make the filling, heat the butter and sugar in the same pan and stir over a low heat until combined. Add the condensed milk and bring to the boil and boil, stirring continuously, for 2–3 minutes or until dark golden, taking care that the mixture doesn’t catch on the bottom. Do not allow to boil for too long or it will become grainy. Chill in the fridge for a minimum of 1 hour or up to 24 hours.
4. Peel and slice the bananas and arrange in neat rounds on top of the caramel. Whip the cream to soft peaks and spoon or pipe it over the bananas, then level the top before chilling in the fridge for an hour.
5. Remove the edges of the tin from the banoffee pie, peel off the cling film and transfer to a serving plate, slipping the baking paper from underneath. Decorate with shavings of chocolate and caramelised bananas.



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Cooked, filmed & produced: James Nugent
Edited: David Nugent

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