This gluten-free banoffee pie recipe demands a bit of dedication but the dessert you get as the end result is definitely worth it.

Serves 8-10

• 2 cups almond flour
• ½ cup butter
• 4 Tbsp of Xylitol
• 1 egg
• 1 cup Milk
• Vanilla essence
• 200ml fresh cream (chilled )
• 4 bananas
• Ground cinnamon to garnish

Preheat the oven at 200°C and spray an 8 inch round baking sheet or pan with cooking spray.

Mix the almond flour and the butter by hand until they are both well incorporated. Add in the 2 Tbsp of xylitol and the egg and mix well. Spread the dough in the baking sheet or pan and bake for 20 minutes. Set aside to cool.

Combine the milk, xylitol and vanilla essence in a pan over low heat and stir constantly until the mixture is reduced in thickness by half. You will know its ready when it has a consistency like syrup and a light brown colour. Store it covered in the fridge for a while to cool. In the meantime, whip the cream till stiff peaks form and set it aside.

To assemble the banoffe pie, spread the syrup generously over the pie base.. Slice the bananas, spread over the .syrup evenly and pour more syrup to cover the bananas. Dress with whipped cream and sprinkle some cinnamon powder to garnish.