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Thursday, April 15, 2021

Recipe: Banoffee pie

Looking for something to bake this long weekend? Craving a banoffee pie but can’t find a gluten-free option? Missed out on a table at Eightysix, whose banoffee pie is the stuff of Canberra legend?

Never fear! We’ve got you covered with this banoffee pie recipe, that just so happens to be gluten-free, too.

And while we’re on the subject, pick up our latest edition for a delightful and decadent gluten-free chocolate cake recipe – you can thank us later.

Banoffee pie

This is an edited extract from ‘How to Make Anything Gluten Free’ by Becky Excell published by Quadrille RRP $39.99 and is available in stores nationally now.  

Serves 8-10

For the biscuit base

350g gluten-free digestive biscuits

165g (3/4 cup) butter, melted

For the caramel

1 x 397g can (sweetened) condensed milk

90g (scant 1/2 cup) light brown sugar

90g (2/5 cup)­ butter

For the topping

3–4 very ripe bananas

300ml (1 1/4cups) double cream

3 Tbsp icing sugar

A little milk chocolate, grated, to finish

Firstly, make your base. In a food processor, blitz your biscuits into a crumb-like texture – not into a fine dust! If you don’t have a food processor, pop the biscuits into a zip-lock bag and bash them with a rolling pin.

Put your blitzed biscuits into a large bowl and pour in your melted butter. Mix until well combined. Spoon your mixture into a loose-bottomed 23cm fluted tart tin. Compact the mixture into the base and up the sides of the tin using the back of a spoon. Next, press the base of a small jar or measuring cup over the biscuit base and against the sides to tightly compact, ensuring the sides are a consistent thickness. It should look deceptively similar to a pastry case.

Chill in the fridge for 30 minutes while you make your caramel.

Grab a small saucepan and place over a low heat. Add your condensed milk, sugar and butter. Allow to gently heat until melted, then stir constantly for around 10–12 minutes until thickened.  Pour your caramel into the chilled biscuit base and place back in the fridge to set for 1–2 hours.

Once your caramel has set, slice your bananas into 5mm rounds and place over the caramel in one or two layers.

In a mixing bowl, either by hand or using a stand mixer or electric hand whisk, whip your cream and icing sugar until it forms soft peaks. Spoon the cream over the bananas and finish with a little grated chocolate. Return the pie to the fridge until ready to serve.

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