Chocolate & salted caramel banoffee pies

With a crumbly biscuit base, salted caramel, cream and bananas this gluten-free banoffee pie recipe is one dessert that is completely irresistible! 

Gluten-free banoffee pie recipe

Gluten-free chocolate & salted caramel banoffee pies

Prep Time 30 minutes
Servings 6
Calories 462 kcal
Author Waitrose


  • 260 g gluten-free plain chocolate digestive biscuits
  • 40 g salted butter melted
  • 250 g Waitrose Salted Caramel Dipping Sauce
  • 2-3 bananas peeled, sliced
  • 200 ml double cream
  • 1 tsp vanilla extract
  • 10 g dark chocolate chilled


  1. Pulse the biscuits in a food processor until finely crushed. Tip into a bowl and stir through the melted butter. Roughly line 6 x 8-9cm (3-3½in) fluted tart cases with a square of cling film (large enough to hang over the edges). 

  2. Divide the biscuit mix between the cases, pressing evenly and firmly with the back of a spoon. Chill for at least 2 hours or ideally overnight.

  3. Use the clingfilm to ease the bases out, then discard the clingfilm. Spread the caramel sauce on top, then add all but 6 of the banana slices, dividing evenly between the pies. 

  4. Whisk the cream and vanilla to soft peaks, then spoon a dollop onto each pie. 

  5. Finish each with a grating of dark chocolate and a reserved slice of banana. Serve immediately, or chill until ready to eat (the pies will keep for up to 24 hours).

Nutrition Facts
Gluten-free chocolate & salted caramel banoffee pies
Amount Per Serving
Calories 462 Calories from Fat 255
% Daily Value*
Fat 28.3g44%
Saturated Fat 13.6g85%
Sugar 22.9g25%
Protein 2.5g5%
* Percent Daily Values are based on a 2000 calorie diet.