I promised this one a while back but I’m finally getting around to posting it! (Sorry for the delay guys!) This comes out VERY sweet with the soya condensed milk but its worth it. I use lactofree butter for the butter but you can use the baking vegetable oil stuff too as a replacement for the butter – and look for “free from” digestive biscuits for the biscuit base. (I think we’ve swapped out nearly every ingredient now!)
By Gareth Goddard,A delicious dairy free banoffee pie
Yield: 1 Pie
- 2 Bananas
- 1 Tin Soy Condensed Milk
- 250g Free From Biscuit Crumbs
- 100g Lactofree butter or vegetable oil based baking stuff for the base
- 220g butter for the caramel
- 175g Dark Sugar
- 250g Golden Syrup
- Teaspoon of salt
Tale your biscuit crumbs and mix them with melted butter in a bowl. Spoon this into a lined or greased cake or pie tin.
If you can make an edge its great, if not don’t worry.
Melt the sugar in a saucepan on a low heat and whisk in the sugar. When it’s well combined – add the golden syrup, condensed soya milk and the salt
Turn up the heat and stir for 15minutes.
It should go nice and thick
Leave it in the fridge for around 2 hours
Take it out of the fridge and chop banana’s and place on top – if you can find soya whipped cream too give it a nice squirt of cream on top too!