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Gluten Free Banoffee Pie
1 h
40 min
Tempo totale
1 h 40 min
Here’s how to make my easy banoffee pie, which avoids the pain of boiling a can of condensed milk for several hours with a quicker method that gives a fudgy, thick caramel.
Piatto: Dolce
Cucina: inglese
Porzioni: 8
Autore: Stefania Oliveri
For the base:
  • 300 g gf flour (plus extra for dusting)
  • 1o0 g 200 g butter
  • 2 eggs
  • 125 caster sugar
For the filling:
  • 100 g butter
  • 100 g demerara sugar
  • 1 tin approx 400g of condensed milk
  • 2-3 medium bananas
For the topping:
  • 400 ml whipping cream
  • 1 dark chocolate
Pie crust
  1. In bowl whisk together flour and butter into 1/2-inch cubes. Quickly work the butter into the flour until it looks like coarse crumbs. A

    Add  eggs.

    Turn dough out onto a piece of plastic wrap and flatten slightly into a 5-inch; refrigerate for one hour or up to four days. May be frozen for up to a month; defrost, wrapped, in the refrigerator.

    If dough is thoroughly chilled, let it stand at room temperature for 15 minutes before rolling

    On lightly floured surface, roll out disk. 

    Place pastry in pie plate.

     Crimp the edge. (Sometimes you need to chill the pastry a bit before crimping.)

     Preheat oven to 180°C.

  2. Fit a square of aluminum foil in the shell and fill with ceramic pie weights (baking beans). 

    Bake the thoroughly chilled crust for 20 minutes, the remove the foil and pie weights and bake for another 10 minutes.

    While pie shell is cooling on a wire rack for 30 minutes, prepare filling.

The filling: dulche de leche
  1. To make the caramel, put the butter and sugar in a heavy bottomed pan over a medium heat, stirring often until the sugar has mostly dissolved into the butter. Pour the condensed milk into the pan and stir until it thickens and all the sugar grains have gone. Do not leave it during this process or it will burn. When it’s thick enough to hold a little shape as it’s stirred, it’s ready. Carefully tip into a bowl to cool completely – be careful, it will be very hot.
  2. To assemble, unwrap the case, pour in the cold caramel and level off. Cut the banana into 1cm thick slices and place on top of the caramel in a single layer. Whip the cream into soft peaks and layer up on top of the banana generously.

     Grate the chocolate on top to give an even covering.


It’s ready to eat. Keep it chilled – it won’t last long!