Gluten-Free Banoffee Pie

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend 1.5 cups certified gluten-free all-purpose flour blend
• 0.75 cup granulated sugar 0.75 cup granulated sugar
• 0.5 cup unsalted butter, softened 0.5 cup unsalted butter, softened
• 2 large eggs 2 large eggs
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 1 can dulce de leche or caramel sauce 1 can dulce de leche or caramel sauce
• 3 medium ripe bananas, sliced 3 medium ripe bananas, sliced
• 1 cup whipped cream or coconut cream, for topping 1 cup whipped cream or coconut cream, for topping

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line a 9-inch pie plate with parchment paper, ensuring it extends slightly up the sides. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale yellow, about 3-4 minutes. This aeration is key for a tender crust.

2. 2

   Add the two large eggs to the creamed butter and sugar mixture, one at a time, beating well after each addition until fully incorporated. Stir in the pure vanilla extract and the salt, ensuring everything is evenly distributed. The mixture should be smooth and fragrant.

3. 3

   Gradually add the certified gluten-free all-purpose flour blend to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the batter, as this can lead to a tough crust. The dough should come together into a cohesive mass.

4. 4

   Press the gluten-free dough evenly into the prepared pie plate, ensuring it covers the bottom and extends up the sides to form a crust. You can use the bottom of a glass or your fingers to create a smooth, even surface. Prick the bottom of the crust a few times with a fork to prevent puffing during baking.

5. 5

   Bake the crust in the preheated oven for approximately 20-25 minutes, or until it is lightly golden brown and appears set. Remove the crust from the oven and let it cool completely on a wire rack, which will take about 30-40 minutes. Gluten-free baked goods often firm up significantly as they cool.

6. 6

   Once the crust is completely cooled, spread the dulce de leche or caramel sauce evenly over the bottom. Arrange the sliced ripe bananas in a single layer over the caramel. This layer of sweet, soft bananas is the heart of the banoffee pie.

7. 7

   Top the pie generously with whipped cream or coconut cream just before serving. This adds a light, airy contrast to the rich caramel and soft bananas. Slice and serve immediately for the best texture and flavor experience.

Nutrition (per serving)

Tips & Notes

• Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
• The riper (more spotted) the bananas, the sweeter and more intensely flavored your result will be.