Gluten and Dairy Free Banoffee Pie

serves / makes 4
40 prep time
40 mins cooking time


I was out for dinner recently and although I enjoyed my gluten and dairy free sorbet I had my watchful eye on my brother-in-law’s banoffee pie. This planted the seed of can I make gluten and dairy free banoffee pie – this is the result!


For the Base:

  • 75g gluten and dairy free digestive biscuits
  • 25g dairy free spread
  • 2 teaspoons golden syrup

For the Caramel:

  • 750ml dairy free milk (I used almond milk)
  • 300g caster sugar
  • 75g dairy free spread

For the Topping:

  • 1 banana, sliced
  • 1 can of soya whip or any other dairy free cream alternative
  • gluten free cocoa powder, for dusting


To make the base:

  • Melt the dairy free spread and golden syrup together in a small saucepan or in the microwave
  • Crush up the digestive biscuits, I do this by putting them in a freezer bag and bashing them with a rolling pin
  • Mix the melted dairy free spread, syrup and crumbs together
  • Grease an 8” cake tin, or 4 individual food rings
  • Place the crumb mix into the cake tin and firmly press down
  • Chill in the fridge for 30 minutes

To make the caramel:

  • Place the caster sugar and dairy free milk into a large saucepan
  • Put on a medium heat and bing to the boil
  • Turn down the heat so the milk is bubbling gently
  • Leave for 30-40 minutes stirring occasionally
  • Once the milk has thickened and turned a golden colour stir in the dairy free spread
  • Pour over the biscuit base and allow to cool

To decorate:

  • Place some sliced banana on the caramel and top with whipped dairy free cream
  • Decorate with a slice of banana and dust with cocoa powder

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