Banoffee Pie

Serves 8

  • Gluten free & vegan

for the biscuit base
100g gluten-free plain flour
50g desiccated coconut
50g ground almonds
1 teaspoon gluten-free baking powder
100g dairy-free margarine
50g caster sugar

for the Filling
120g soft light brown sugar
120g golden syrup
120g dairy-free whipping cream or coconut cream
A few drops vanilla extract
3 bananas

225ml dairy-free whipping cream or coconut cream (see tip)

For the toffee
Fill the sink with two inches cold water.

Place the light brown sugar, golden syrup and dairy-free cream into a large saucepan.
Stir to the boil to dissolve the sugar.

Using a pastry brush, run around the inside of the saucepan to wash any grains of sugar back into the liquid. This prevents re-crystallisation of the sugar.

Without stirring, leave the mixture to boil on a medium heat until the temperature reaches 125°c.

Carefully move the saucepan into the sink of water to stop the toffee cooking further.

When the toffee stops bubbling, take the saucepan from the sink and wipe the water from the underneath. Pour into a heat-proof bowl and leave to cool. Place in the fridge ideally overnight.

Grease a shallow 8in / 20cm round shallow flan tin with a loose bottom.
Preheat the oven to 180°c / 160°c fan oven / 350°f / gas mark 4.

Stir together the gluten-free flour, desiccated coconut, ground almonds, and gluten free baking powder. Rub the dairy-free margarine into the flour and nuts until it resembles breadcrumbs.

Mix in the caster sugar with your fingers to form a loose dough.

Press into a loose-bottomed flan tin and bake for 15 – 20 minutes until golden brown.

You can use this for the base or for a richer base – melt 50g dairy-free margarine and stir into the cooked biscuit and press back into the cake tin and place into the fridge to set.

When ready to put the dessert together, lift the base out of the cake tin. Cut a long strip of greaseproof paper and run this around the inside of the cake tin. Lightly brush this with vegetable oil. Place the biscuit base back into the cake tin.

Spoon the caramel into a large strong bowl with a few drops vanilla extract. The toffee is hard to whisk so ideally get someone else to hold the bowl while you whisk the toffee. You will need a strong electric hand whisk or a table top food mixer. Blend the toffee until pale in colour.

Spoon the toffee over the base. Leave in the fridge until needed.

When ready to serve – get a cut of boiling water and place a small sharp knife in to heat up. Wipe this dry with a clean cloth and run this around the outside of the greaseproof paper to ensure the toffee isn’t stuck to the tin. Place the knife back into the water. Push up the base and slide the biscuit onto your serving plate. Peel the greaseproof paper away from the toffee using the sharp knife. Place back into the water every so often if it starts to stick.

slice the bananas and arrange on top of the caramel.

Whip the dairy-free cream and completely cover the bananas.
Scatter flakes of chocolate over the top.

You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.

Dairy-free whipping cream is now available and tastes very good. Sweeten and flavour with a little icing sugar and vanilla extract before whisking until thick.

For whipped coconut cream – place a tin of coconut milk in a fridge overnight. When ready to serve, open the tin and spoon out the firm coconut cream into a mixing bowl leaving the water behind. This can be sweetened with icing sugar and flavoured with vanilla. Whisk until thick.