Banoffee Pie (serves 8-10)

Banoffee Pie by The Fat Foodie

Banoffee pie is a gorgeous dessert that’s incredibly luxurious, but it’s actually surprisingly easy to make. When I set out to make this Banoffee Pie I wasn’t sure how feasible it would be to make it dairy-free, but it turns out that it’s completely do-able thanks to the existence of coconut-based condensed milk. Of course, if you’re one of the lucky ones who can happily tolerate lactose you can just use standard butter and condensed milk.

Banoffee Pie was invented in the 1970s and it’s been a favourite dessert worldwide ever since, so I’ll bet your family and friends would be thrilled to be served a slice of this any time. I think its success lies in the trinity of the crisp, crunchy biscuit base, the sweet and creamy caramel topping and the freshness of thinly sliced bananas. (My family would also insist that I include fresh whipped cream on that list too, but I’ll happily abstain from eating it.)

If you’re looking for an absolutely cracking low FODMAP dessert that’ll please everyone then I’d strongly encourage you to try this Banoffee Pie. It’s luscious and decadent and can be made completely dairy-free. You can’t get better than that, can you?

Ingredients for the caramel:

75g butter or coconut oil (melted)

75g brown sugar

A 397g tin of Carnation Sweetened Condensed Milk or a non-dairy version (such as Nature’s Charm Condensed Coconut Milk)

Ingredients for the base:

300g gluten-free biscuits (I use digestives)

130g butter or coconut oil (melted)

Ingredients for the topping:

2 firm yellow bananas with no spots on them (sliced)

280ml lactose-free whipped double cream (or non-dairy version)

30g dark chocolate

Method:

Crush the biscuits until they are crumbs and then mix the melted butter (or coconut oil) into it. Pour the wet biscuit crumb into a 7 inch (18cm) loose-bottomed cake tin and press it down to form a base and sides. Put it in the fridge to cool.

Make the caramel by putting the butter (or coconut oil) and sugar in a large saucepan and melting it over a low heat while stirring it continuously. Once the sugar has dissolved add the tin of condensed milk and bring it to the boil while constantly stirring until it goes thick and a deep caramel colour. Remove from the heat immediately once that colour is reached.

Place the sliced bananas on top of the biscuit base and then pour the caramel over the solidified biscuit base and chill it until it is cold. Top the caramel with the whipped cream and grated dark chocolate. Serve.

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