Banoffee Pie Dessert 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.
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.
Notes
Storing: Keep leftovers covered in the refrigerator. Banoffee pie bars are best enjoyed fresh, but if you want to refrigerate them, 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.
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.