Banoffee Pie Dessert 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. Total crowd-pleasing dessert!
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.
Notes
Storing: Keep leftovers covered in the refrigerator. Banoffee is best enjoyed fresh, but it can be frozen. For the best texture, freeze it without the whipped cream and add it after thawing.