Gluten Free Banoffee Pie with Date Caramel

Gluten Free Banoffee Pie with Date Caramel

Imagine a dessert that's so decadent, so irresistibly creamy, and surprisingly healthy that it'll make your taste buds dance with joy! Our Gluten-Free Banoffee Pie with Date Caramel is not just a dessert - it's a culinary masterpiece that proves indulgence can be both delicious and nutritious. Whether you're gluten-intolerant, health-conscious, or simply a dessert lover looking for something extraordinary, this recipe will transform your idea of what a pie can be.

Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: British
Serves: 8 servings

Ingredients

  1. 1 ½ cups gluten free graham cracker crumbs
  2. ½ cup unsalted butter, melted
  3. 4 ripe bananas, sliced
  4. 1 cup medjool dates, pitted
  5. ½ cup coconut milk
  6. 1 tablespoon vanilla extract
  7. 1 cup whipped cream
  8. Chocolate shavings for garnish

Instructions

  1. Prepare the crust by combining gluten free graham cracker crumbs with melted butter in a mixing bowl. Mix thoroughly until the crumbs are completely coated and can hold together when pressed.
  2. Transfer the crumb mixture into a 9-inch pie dish, pressing firmly and evenly across the bottom and up the sides to create a uniform crust. Use the back of a spoon or measuring cup to compact the crumbs.
  3. Place the prepared crust in the refrigerator for 15 minutes to allow the butter to solidify and help the crust set.
  4. For the date caramel, soak pitted Medjool dates in warm water for 10 minutes to soften. Drain and transfer to a food processor.
  5. Add coconut milk and vanilla extract to the dates. Blend until smooth and creamy, scraping down the sides as needed to ensure a consistent texture.
  6. Remove the chilled crust from the refrigerator and spread the date caramel evenly across the bottom of the crust.
  7. Slice ripe bananas into even, thin rounds and arrange them in a single layer over the date caramel, covering the entire surface.
  8. Whip the cream until stiff peaks form, being careful not to over-beat.
  9. Gently spread the whipped cream over the banana layer, creating a smooth and even top.
  10. Refrigerate the pie for at least 2 hours to allow the flavors to meld and the pie to set properly.
  11. Before serving, garnish the top with chocolate shavings using a vegetable peeler or grater.
  12. Slice and serve chilled, keeping any leftovers refrigerated and consuming within 2-3 days for optimal freshness.

Tips

  1. Choose ripe, spotty bananas for maximum sweetness and flavor
  2. Soak dates in warm water to ensure a silky-smooth caramel texture
  3. Chill your mixing bowl and whisk before whipping cream for the best volume
  4. Use a food processor for the smoothest possible date caramel
  5. Press the crust firmly and evenly to prevent crumbling
  6. Allow sufficient chilling time to let flavors meld and pie set properly
  7. For best presentation, add chocolate shavings just before serving
  8. Store leftovers in an airtight container in the refrigerator for up to 3 days

Nutrition Facts

Calories: 380kcal

Carbohydrates: 45g

Protein: 3g

Fat: 22g

Saturated Fat: 14g

Cholesterol: 60mg

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