Banoffee Pie Bars (Gluten-Free)
These gluten-free banoffee pie bars combine a buttery cookie crust, creamy dulce de leche, banana, and fresh vanilla whipped cream for a deeply satisfying dessert. They turn the classic banoffee pie dessert into easy-to-serve squares, making them especially convenient for parties and gatherings.
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Gluten-free banana dessert
These gluten-free banoffee pie bars feature a perfect cookie crust, banana, creamy dulce de leche, and fresh whipped cream. The bars are creamy, sweet, and deeply satisfying, perfect for gatherings or a sweet treat at home.
If you love bananas and caramel flavors, these gluten-free banoffee bars are a must-try. Similar to this banana dessert, but made in cups, which is perfect for parties. An easy, no-fuss, make-ahead dessert to always have on hand. Bake it once. You will understand.
Ingredients
Some NOTES about the main ingredients of this recipe
- Cookies: gluten-free digestive cookies.
- Dulce de Leche: dulce de leche repostero is the best option because it’s thicker and helps the bars hold their shape when sliced. Regular dulce de leche can also be used, but the filling will be softer.
- Bananas: not too ripe bananas. Ripe but firm bananas that keep their shape.
- Cream: full-fat cream for the best flavour and consistency.
How to make gluten-free easy banoffee pie bars
Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
For the crust:
Process or smash the gluten-free digestive cookies until finely ground and place them in a medium bowl. Stir in the melted butter and mix.
Press the cookie crumbs into the prepared pan. Gently press the crumbs evenly down using your fingers or a spoon until they form a layer at the bottom of the pan.
Bake the crust for 15 minutes and let it cool.
For the whipped cream:
Whip the cream, sugar, and vanilla extract for about 3-4 minutes on medium-high speed until medium peaks form. Be careful not to over-whip, or the cream may curdle. Let it rest in the refrigerator until you assemble the dessert.
Assemble:
Spread dulce de leche generously over the crust and arrange banana slices on top. You can make one or two layers of bananas, to taste. Finally, spread the whipped cream on top.
Let it chill in the refrigerator for at least one hour.
Sprinkle with shredded chocolate before serving. Keep leftovers covered in the refrigerator.
Can I freeze banoffee pie?
Yes, it can be frozen, but it’s best enjoyed fresh. The texture would change a little; you can freeze it without the whipped cream and add it after thawing.
Baking tips
- Line the square baking pan with parchment paper for easy removal.
- Let the cookie crust cool before adding the filling.
- Refrigerate the bars for at least 1 hour to set before slicing.
- Whip the cream to medium peaks. Be careful not to over-whip, or the cream may curdle. Let it rest in the refrigerator until you assemble the dessert.
For more easy party desserts
If you are looking for no-fuss desserts that can be served at a party, here are gluten-free recipes that are easy to serve in crowds:
- Mini Cheesecakes
- Banana and Caramel Trifle
- Mini Key Lime Pies
- Vanilla Pastry Cream and Plum Compote Cup
- Chocolate Mango Pudding
- Coconut Brigadeiros
Banoffee Pie Dessert Bars (Gluten-Free)
Ingredients
- 1 and ½ cups gluten-free digestive cookie crumbs (180g)
- 6 tablespoons unsalted butter (85g), melted
- 2 cups dulce de leche
- 2-3 bananas
- 1 ½ cups heavy cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Shredded chocolate, to sprinkle
Instructions
- Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
For the crust:
- Process or smash the gluten-free digestive cookies until finely ground, and place them in a medium bowl. Stir in the melted butter and mix.
- Press the cookie crumbs into the prepared pan. Gently press the crumbs down using your fingers or a spoon until they form a layer at the bottom of the pan.
- Bake the crust for 15 minutes and let it cool.
For the whipped cream:
- Whip the cream, sugar, and vanilla extract for about 3-4 minutes on medium-high speed until medium peaks form. Be careful not to over-whip, or the cream may curdle. Let it rest in the refrigerator until you assemble the dessert.
Assemble:
- Spread dulce de leche generously over the crust and arrange banana slices on top. You can make one or two layers of bananas, to taste. Finally, spread the whipped cream on top.
- Let it chill in the refrigerator for at least one hour.
- Sprinkle with shredded chocolate before serving.