Let me just say this straight: If you’ve never had Banoffee Pie, you’ve been missing out on a dessert that tastes like a warm hug and a mic drop at the same time. And if you have had it—but not the gluten-free kind made with fresh, real ingredients? Buckle in.
You’re about to get the version that actually tastes better without the gluten. Shocking? I know.
This is my no-fuss, no-shortcuts, definitely-no-gloopy-cans take on a classic Banoffee Pie. We’re talking fresh bananas, real homemade toffee (yes, we’re doing it from scratch, don’t panic), a sturdy, cookie-style gluten-free crust, and clouds of whipped cream. All easy to find, all made in your U.S. kitchen.
What is Banoffee Pie?
It’s a British classic—but it’s won American hearts too. “Banoffee” = Banana + Toffee. That’s the core. Add a buttery crust and whipped cream on top, and you’ve got a fridge dessert that looks fancy but hits like comfort food.
Most versions rely on canned sweetened condensed milk boiled into caramel. Tastes fine. But when you ditch the can and go old-school with butter, cream, and brown sugar? Whole new level.
This version also skips gluten entirely. You won’t miss it.
Storage Tips
This pie is best eaten within 1–2 days (bananas do that browning thing). Store it covered in the fridge.
If you’re making it ahead, hold off on the bananas and whipped cream until just before serving. The crust and toffee can hang out in the fridge for 2 days no problem.
What It Tastes Like
Imagine buttery toffee melting into sweet bananas. Now add a crunch from the crust and a cool, airy finish from the whipped cream. The combo is sweet but not cloying. It’s like banana pudding’s grown-up cousin—with way better manners.
And the best part? No one can tell it’s gluten-free. Not even your friend who always insists she can taste the difference. (She can’t.)
Why This Version Works (And Others Kinda Don’t)
Most gluten-free versions just swap in a store-bought GF crust and still use condensed milk. Not here. We’re making the toffee from scratch because that’s where the flavor lives.
The crust? Toasty, buttery, and just crumbly enough without falling apart.
The whipped cream? Not stabilized, not from a tub, not from a can. It’s the real deal. Soft, fluffy, and lightly sweet—just the way it should be.
Personal Story: Why I Started Making This
I made this the first time after a family BBQ when I realized my cousin—newly diagnosed with celiac—had no dessert. Everyone else was eating cookies and pie. She had…fruit salad.
So I made this version. From scratch. No cans. No shortcuts. She cried. (Okay, maybe not cried, but she definitely smiled like I’d just bought her concert tickets.)
Since then, I’ve made this pie for potlucks, birthdays, random Wednesdays, and yes—even Thanksgiving. It’s been a hit every time.
What to Serve It With
This pie honestly doesn’t need help. But if you want to round it out:
Hot coffee with cream
A scoop of vanilla bean ice cream (bonus points if you made it yourself)
A cold glass of milk (almond or oat if dairy’s not your thing)
A side of silence so people can focus on the pie
Final Thoughts
If you’ve been looking for a gluten-free dessert that doesn’t scream “gluten-free,” this is it. The kind of thing people take seconds of before you even tell them it’s different. And once you do? They’ll ask for the recipe anyway.
So skip the cans, grab some fresh bananas, and let’s make dessert that feels like home.
Print
Gluten-Free Banoffee Pie
- Total Time: 42 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A classic Banoffee Pie made completely gluten-free—layers of fresh bananas, homemade toffee, and whipped cream on a buttery GF graham crust. All made from scratch using simple, fresh U.S. ingredients. No cans. No shortcuts. Just honest, delicious dessert.
Ingredients
For the Gluten-Free Crust:
2 cups gluten-free graham cracker crumbs (use Kinnikinnick or Schär — widely available)
6 tablespoons unsalted butter (local creamery if possible)
2 tablespoons brown sugar (light or dark, doesn’t matter much)
A pinch of kosher salt
For the Toffee Filling:
1/2 cup unsalted butter (yes, again—good butter matters)
1/2 cup packed dark brown sugar
1 (14 oz) can of heavy cream (not condensed milk)
Pinch of sea salt
1 teaspoon pure vanilla extract
For the Toppings:
3–4 ripe but firm bananas (look for U.S.-grown, like from Florida or Hawaii)
1 1/2 cups heavy whipping cream (local dairies if you’ve got them)
2 tablespoons powdered sugar
1/2 teaspoon vanilla
Optional: dark chocolate shavings or cocoa powder for flair
Instructions
Preheat your oven to 350°F.
Toss the gluten-free graham crumbs, melted butter, sugar, and salt together in a mixing bowl. It should feel like damp sand. Press the mix into a 9-inch pie pan—up the sides too. Use a measuring cup bottom to flatten it smooth.
Bake for 8–10 minutes until golden and set. Let it cool completely. Seriously, wait. Otherwise your toffee will melt straight through it like hot lava.
This is where it gets fun.
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream. Keep stirring like you’re slowly winning an argument. Bring it to a boil. Let it bubble gently for 5–7 minutes, stirring constantly.
It should thicken up slightly and turn a rich caramel color. Pull it off the heat, stir in the salt and vanilla. Let it cool for 10–15 minutes. Not too long or it’ll set in the pot, but you don’t want it burning your crust either.
Pour the warm toffee over your cooled crust. Spread evenly with a spatula. Slide it into the fridge and let it chill for at least an hour, or until it’s firm to the touch.
During this break, reward yourself with a snack or a very tiny nap. You’ve earned it.
Once the toffee’s firm, layer on the bananas. You want them sliced about 1/4-inch thick. Not too thin—they’ll disappear. Not too thick—they’ll make slicing messy.
Lay them over the toffee like you’re tiling a mini roof. Don’t worry about being too perfect, unless you’re entering a pie beauty pageant.
Use a chilled metal bowl and chilled beaters if you can. Pour in your heavy cream, sugar, and vanilla. Beat it until soft peaks form. You’re going for billowy, not butter.
Spoon or pipe the whipped cream over the bananas. You can go rustic (dollops with a spoon) or fancy (piped swirls). Either way, it’s gonna get devoured.
Want to impress your friends or your Instagram followers? Add some shaved dark chocolate or dust with cocoa powder.
Need it dairy-free too? Swap in coconut cream for the topping and plant-based butter for the crust and toffee. I’ve done it. Still amazing.
Notes
For a dairy-free version, use coconut cream for the topping and plant-based butter in the crust and toffee.
Best eaten within 24–48 hours for freshest banana flavor and texture.
Let the toffee cool a bit before pouring or it may melt the crust.
Use firm, ripe bananas for clean slicing and no mushy bites.
Optional toppings: dark chocolate shavings, cocoa powder, or crushed nuts.
- Prep Time: 25 minutes
- Cook Time: 10 minutes (crust) + 7 minutes (toffee)
- Category: Dessert
- Method: No-Bake (aside from crust) / Chill
- Cuisine: American (with British roots)
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: Approx. 420 per serving
- Sugar: 27g
- Sodium: 140mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 75mg
