Banoffee Pie (gluten free, dairy free and vegan)

My gluten free, dairy free and vegan banoffee pie combines a tasty biscuit base with a runny caramel and banana filling, topped with dairy free whipped cream and grated chocolate. It’s an easy no bake dessert that no one will know is both gluten free and vegan! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!

FAQs

Which gluten free biscuits do you use for the base?

For this recipe I used 2 packets of Tesco Free From digestives however any Free From digestive alternative will work.

How long will the pie last?

This pie will last in the fridge for up to 3 days however with the fresh cream and banana, it is always best served on the day you make it.

Which dairy free cream do you use for the caramel?

For this recipe I used the Alpro Single Soy cream however any single soy cream would work.

Which dairy free cream do you use for the topping?

For this recipe I used the Elmea plant based double cream. This cream does have a ‘may contain milk’ warning on so is not suitable for milk allergy sufferers (I’m only intolerant!) but any other dairy free double cream would work. Alternatively, if you are not from the UK and are unable to get your hands on any dairy free double cream, dairy free heavy whipping cream would also work for this recipe.

Print Recipe

4.86 from 7 votes

Banoffee Pie

Prep Time1 hour hr

Cooling time2 hours hrs

Servings: 12 servings

Ingredients

For the crust

• 320 g gluten free digestive biscuits
• 175 g dairy free butter (melted)

For the caramel

• 175 g light brown sugar
• 150 g golden syrup
• 175 g dairy free butter
• 140 ml dairy free soy cream *See FAQs
• 1/4 teaspoon salt

For the toppings

• 2 bananas (sliced)
• 250 ml dairy free double cream *See FAQs
• 25 g dairy free chocolate

Instructions

For the crust

• Make the base by crushing gluten free biscuits with a rolling pin in a large bowl to form crumbs (Alternatively, blitz them in a food processor).
• Stir in the melted dairy free butter and press into the base and up the sides of a greased 9” fluted flan tin. Place in the fridge while you make the caramel sauce.

For the caramel

• Add the light brown sugar, golden syrup, dairy free butter and soy cream to a saucepan and place over a medium heat. Mix well until everything is combined, the butter is melted and the sugar is dissolved.
• Continue to simmer on low to medium heat for another 15 to 20 minutes (stirring continuously so it doesn't burn) to form a runny caramel sauce. The sauce will thicken slightly when it cools, so don't let it thicken too much on the heat. Stir in the salt and let sit for 15 minutes.
• After 15 minutes pour the caramel sauce into the biscuit base and transfer to the fridge to set for 2 hours.

For the toppings

• Remove from the fridge and place the banana slices on top of the caramel.
• Pour the double cream Into a large bowl and whip using an electric whisk until thick. Spoon the whipped cream on top of the caramel and banana slices and finish with grated chocolate. Chill until ready to serve.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice