Gluten and Dairy Free Chocolate Banoffee Pie

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Course: Dessert
Keyword: banana
Servings: 6 people


For the base:

  • 200 g gluten free digestive biscuits crushed
  • 100 g dairy free spread melted

For the filling:

  • 100 g brown sugar
  • 100 g dairy free spread
  • 400 g dairy free coconut condensed milk
  • 75 g dairy free dark chocolate
  • 2 bananas sliced
  • 300 ml dairy free whipping cream


  • Mix together the crushed biscuits and melted dairy free spread
  • Press into the base of a pie dish
  • Chill in the fridge for 20 minutes
  • Make the caramel filling by placing the brown sugar and dairy free spread in a small saucepan over a low heat
  • Stir until melted and well combined
  • Pour in the coconut condensed milk and cook for 5 minutes until you have a thick golden caramel
  • Remove from the heat and stir in the dark chocolate
  • Pour over the biscuit base and return to the fridge for a couple of hours
  • Top with the sliced banana
  • Whip the cream and spread on top of the pie
  • Dust with a little cocoa powder before serving


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