Banoffee Pie is one of my all time favorites possibly only beaten by lemon meringue pie (Link- Coming soon) depending on my mood.

This pie is definitely not for the faint hearted or those calorie counting, but it is so simple and just dam delicious and is a great thing to whip up if you have people coming over for dinner and your guests won’t even know it’s gluten free.

Ingredients

• 250g Gluten Free Digestive Biscuits
• 125g Unsalted butter (Plus a bit for greasing)
• 300ml Whipping Cream
• 397g Canned Caramel (I use Carnations – Link )
• 4 Ripe Bananas
• 50g Dark chocolate

Instructions

1. Grease a loose bottom pan (8inch diameter)
2. Crush biscuits into fine crumbs
3. Melt the butter and half of the chocolate in a saucepan over the hob
4. Mix the melted liquid in with the biscuit crumbs until fully combined and then press into the bottom of the greased pan with a silicon spatula, creating a lip around the edges.
5. Put the base in the fridge to cool for a minimum of 10 minutes
6. Remove base from fridge and smooth the caramel evenly over the base and return to fridge until ready to serve dinner
7. Slice the bananas into small chunks and place on top of the caramel leaving about a quarter of them for decoration
8. Whip the whipping cream until firm and place on top of the pie
9. Decorate the pie with the remaining bananas and grate the remaining chocolate
10. Put in the fridge for 10 minutes + before removing from the pan
11. Enjoy 🙂