Banoffee Pie - Gluten-free, Egg-free - Australian School of Meditation & Yoga | ASMY

Banoffee Pie – Gluten-free, Egg-free


Here is that amazingly decadent dessert made by Murari for last Sunday’s Mantra Room program at West End.  It was so popular that I was asked to post the recipe urgently!

Murari doesn’t usually have exact measurements, but with this recipe it doesn’t matter too much.  The measurements below make a huge amount, around 60 individual cupcakes/pies.  I’ll leave it up to you to do the maths if you want a smaller quantity. Enjoy!

Cookie crumbs crust 

  • 400g almond meal
  • 1/4 c buckwheat flour
  • 1/4 c granulated sugar
  • 100g unsalted butter
  • 1 cup desiccated coconut
  • 1 tsp baking powder

Mix everything into fine crumbs and bake in an oven tray at 180C for about 10-15mins. Murari took them out three times to mix around so that the base cooked evenly.

Banana Layer

  • 25 ripe bananas-sliced thinly

Salted Caramel Layer

  • 2 cups raw sugar
  • 170g butter
  • 1 cup thickened cream
  • 2 tsp sea salt
  • 2 tsp cornflour

Cook sugar until it melts and turns slightly amber in colour, stir occasionally.
Immediately add the butter, mix with a whisk.
Take off heat.
Add the cream, salt and cornflour, continue whisking until mixed thoroughly.
Set aside to cool.
Add 2 cans nestle caramel and beat until smooth.

Coffee Cream Topping

  • 3 x 600ml thickened cream
  • 3 x tsp decaf coffee

Beat cream and coffee together until thick.

To Assemble

Assemble everything in this order:

Sprinkle the cookie crumbs in to make the  crust
Sliced bananas
Salted caramel sauce
Coffee cream

Yields 60 muffin size pies