Very quick and delicious banoffee pie (wheat-free)

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Delicious and quick

Banoffee Pie is one of the simplest and best puddings ever, this version is wickedly quick and easy. A delicious Banoffee made in seconds and made with lovely Flaxjacks to make it even more special.  It’s just an assembly job made with good ingredients you don’t need to cook – the most technical bit of cooking is whipping the cream!

For dinner parties, special occasions or tea time

Elegant enough for a dinner party, ideal for a special pud at short notice, a fun tea time treat for kids – they can make it themselves – or a perfect dessert for dining à deux when you don’t want to make a whole huge pie.

Gluten-free, wheat-free, Banoffee Pie recipe
Gluten-free, wheat-free, Banoffee Pie recipe

Banoffee Pie that’s wheat-free

What do you do when you’ve invited someone for a meal only to find out they are wheat-free/gluten-free at the last moment?   This is the real deal Banoffee Pie but gluten-free and made with just good wholesome ingredients.


  • 4 x Golden Vanilla Flaxjacks (Other varieties that are good are mixed berry (GF) blueberry, Apricot and orange)
  • 2 x Bananas
  • 160 grams of thick salted caramel sauce (or use a tin of the traditional condensed boiled for 2-4 hours – see note)
  • 225 grams of double cream
  • 2 tablespoons of cocoa powder (Add more or less to taste or use grated chocolate)


  1. Whip the cream.
  2. Place Flaxjacks on a food preparation surface.
  3. Spread each Flaxjack with a quarter of the caramel sauce.
  4. Thinly slice the bananas at a slight angle so that each slice is oval and the same width as the Flaxjack. Then arrange the banana slices on the sauce covered Flaxjacks, overlapping the slices.
  5. Top with whipped cream and sprinkle with cocoa powder, to taste, through a sieve. Make and serve immediately or put in the fridge and eat within a couple of hours.
  6. Use a wide spatula to transfer to a plate for serving.


Making caramel from condensed milk

To make the traditional caramel-toffee sauce from condensed milk simply submerge a can of condensed milk in water, best on its side. Bring to the boil and simmer very gently, covered for 2-3 hours. Write on the can what it is and keep in the fridge until needed. The longer it is cooked the thicker and stronger tasting it will be.

Making ahead of time

If you need to make ahead of time either make the Flaxjacks into crumbs and use in a traditional banoffee recipe or see our Big Banoffee Pie recipe.

A treat but healthier too

Flaxjacks makes banoffee pie taste more special and it adds that linseed goodness. To make it gluten-free just choose from our gluten-free Flaxjacks range but for most gluten-free people (apart for the very most sensitive coeliacs)  all our Flaxjacks which we  make in  wheat free and made in a gluten-free kitchen are suitable.

Lower GI
More filling and sustaining
Wheat-free, gluten-free
Lots of omega-3
High in fibre

Alternative Ingredients

Caramel Sauce

An alternative to salted caramel or condensed milk toffee is a jar of dulce de leche which can be found at most supermarkets if not already in your cupboard.


Instead of cocoa powder use 2 tablespoons grated chocolate – milk or dark – or any chocolate sauce, At a pinch sprinkle drinking chocolate powder. It’s what you prefer or happen to have to hand.

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