Banoffee Pie Bars (Gluten-Free)
These gluten-free banoffee pie bars combine a buttery cookie crust with creamy dulce de leche, fresh banana, and vanilla whipped cream. Easy to slice and serve, they turn the classic banoffee pie into irresistible dessert bars, perfect for parties and gatherings.
Jump to Recipe
Gluten-free no-fuss banana dessert
These gluten-free banoffee pie bars feature a buttery cookie crust layered with creamy dulce de leche, fresh banana, and vanilla whipped cream. Sweet, creamy, and full of rich caramel and banana flavor, they turn the classic banoffee pie into easy-to-serve bars that are perfect for parties, gatherings, or an indulgent treat at home.
If you love the banana-caramel combination, these gluten-free banoffee bars are a must-try. For another easy dessert featuring the same irresistible flavors, try this easy banana trifle with caramel and chocolate. These bars are also easy to assemble (no-fuss) and can be made ahead, making them a convenient dessert for entertaining.
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe
- Cookies: gluten-free digestive-style cookies. Make sure they are finely crushed so the crust holds together well.
- Dulce de Leche: use dulce de leche repostero; it’s thicker and helps the bars hold their shape when sliced. Avoid a very runny variety, as it can make the layers difficult to slice.
- Bananas: ripe but firm bananas. They should be sweet without being too soft, so they hold their shape when sliced.
- Cream: cold full-fat cream for the best flavour and consistency. Cold cream whips faster.
- Shredded chocolate: Sprinkle your favorite chocolate over the whipped cream for a nice finishing touch.
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 crush the gluten-free digestive cookies until finely ground. Transfer the crumbs to a medium bowl, add the melted butter, and stir until evenly combined.
Press the cookie crumbs mixture 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, then set aside to cool completely before adding the filling.
For the whipped cream:
Whip the cold 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 or become grainy. Refrigerate until ready to assemble.
Assemble:
Spread the dulce de leche generously and evenly over the cooled crust. Arrange the banana slices over the dulce de leche, adding one or two layers depending on your preference. Spread the whipped cream evenly over the bananas.
Refrigerate the assembled bars for at least 1 hour before serving to allow the layers to set.
Sprinkle with shredded chocolate just before serving. Store any leftovers covered in the refrigerator.
Can I freeze banoffee pie bars?
Yes, but they’re best enjoyed fresh. For the best texture, freeze the bars without the whipped cream and add it after thawing. The bananas may soften slightly after freezing and thawing, so keep this in mind when preparing them ahead of time.
Good to know: baking tips
- Line the square baking pan with parchment paper for easy removal.
- Press the gluten-free cookie crumbs evenly and firmly into the pan so the crust holds together when sliced.
- Let the cookie crust cool completely before adding the filling.
- Use cold heavy cream and whip it to medium peaks. Avoid over-whipping, as the cream can become grainy.
- Refrigerate the assembled bars for at least 1 hour before slicing to help the layers set.
You might wonder: FAQ
Can I make banoffee pie bars ahead of time? Yes, you can assemble the bars and keep them covered in the refrigerator until ready to serve. They’re best served chilled, as refrigeration helps the layers set and makes the bars easier to slice. For the best texture, add the shredded chocolate just before serving.
What type of dulce de leche is best for banoffee pie bars? Dulce de leche repostero is the best choice for these bars because its thick, firm consistency helps the layers stay in place and makes the bars easier to slice. Chilling the bars also helps the layers to set. If using regular dulce de leche, choose a thick variety rather than a runny one.
For more easy party desserts (no-fuss)
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, for sprinkling
Instructions
- Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
For the crust:
- Process or crush the gluten-free digestive cookies until finely ground. Transfer the crumbs to a medium bowl, add the melted butter, and stir until evenly combined.
- Press the cookie crumbs mixture 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 completely before adding the filling.
For the whipped cream:
- Whip the cold cream, sugar, and vanilla extract for about 3-4 minutes on medium-highspeed until medium peaks form. Be careful not to over-whip, or the cream may curdle or become grainy. Refrigerate until ready to assemble.
Assemble:
- Spread the dulce de leche generously and evenly over the cooled crust. Arrange the banana slices over the dulce de leche, adding one or two layers depending on your preference. Spread the whipped cream evenly over the bananas.
- Refrigerate the assembled bars for at least 1 hour before serving to allow the layers to set.
- Sprinkle with shredded chocolate just before serving. Store any leftovers covered in the refrigerator.