With a crumbly biscuit base, salted caramel, cream and bananas this gluten-free banoffee pie recipe is one dessert that is completely irresistible!
Gluten-free chocolate & salted caramel banoffee pies
Ingredients
- 260 g gluten-free plain chocolate digestive biscuits
- 40 g salted butter melted
- 250 g Waitrose Salted Caramel Dipping Sauce
- 2-3 bananas peeled, sliced
- 200 ml double cream
- 1 tsp vanilla extract
- 10 g dark chocolate chilled
Instructions
-
Pulse the biscuits in a food processor until finely crushed. Tip into a bowl and stir through the melted butter. Roughly line 6 x 8-9cm (3-3½in) fluted tart cases with a square of cling film (large enough to hang over the edges).
-
Divide the biscuit mix between the cases, pressing evenly and firmly with the back of a spoon. Chill for at least 2 hours or ideally overnight.
-
Use the clingfilm to ease the bases out, then discard the clingfilm. Spread the caramel sauce on top, then add all but 6 of the banana slices, dividing evenly between the pies.
-
Whisk the cream and vanilla to soft peaks, then spoon a dollop onto each pie.
-
Finish each with a grating of dark chocolate and a reserved slice of banana. Serve immediately, or chill until ready to eat (the pies will keep for up to 24 hours).