The base for this banoffee pie is made with gluten-free oatcakes and roasted pecan nuts, resulting in a rich and crumbly base that would give any digestive biscuit base a run for its money!
Preheat oven to gas 4, 180°C, fan 160°C. Grease the side of a 20cm (8in) springform tin with the sunflower oil.
To make the base, lightly roast the pecans for 3-4 minutes or until a shade darker and aromatic, taking care not to burn. Leave to cool. Place the pecans, oat cakes, dates, melted butter, maple syrup and a pinch of salt in a food processor and blitz until the mixture is fine and sticks together when pressed between your fingers. Remove from the processor and press very firmly into the tin so you have a smooth, even base with a little lip at the side. Put in the fridge for 30 minutes or in the freezer for 15 minutes, to set.
Meanwhile, to make the filling, place the butter and sugar in a saucepan over a medium heat. Cook gently, until the butter is melted and the sugar has dissolved, stirring together to combine. Add the condensed milk and the salt and bring to a boil, then reduce the heat a little and simmer for 3 minutes, stirring constantly, until the mixture turns a deeper golden brown and smells of caramel. Remove from the heat and leave to cool.
Take the base out of the fridge/freezer and spread over the caramel. Lay the sliced banana over the caramel layer and top with the whipped cream. Dust with the cocoa powder and serve immediately.
See more Gluten-free recipes