Low FODMAP Banoffee Pie
This sweet, decadent British dessert is definitely a favourite amongst everyone
Servings: 6
Cost: $
Ingredients
- 2 Unripe firm bananas Roughly 150-180 grams
- 200 Grams Lactose-free dulche de leche
- 130 Grams Semper Oat Digestives
- 70 Grams Butter You can use lactose-free (but you don't need to!)
- 300 ml Lactose-free Cream
- 1 square dark chocolate for topping
Instructions
- Put the Digestives in a ziplock bag and crush them finely with a rolling pin or a saucepan.
- Melt the butter and pour into the ziplock with the digestive crumbs. Mix well until all the crumbs are covered in butter.
- Pour the buttery crumbs into a dish of your choice (i used and 8"/20cm spring form) and compact it down with the back of a spoon or the bottom of a glass.
- Place in the fridge for 15 minutes to set.
- Take the base out of the frige and spread an even layer of the dulche de leche across it.
- Slice the bananas and place them evenly on top of the toffee.
- Whip the cream until firm and then spread this on top of the banana layer. Optionally grate some chocolate across the top of the cream.