Banoffee Pie Cups

These Banoffee Pie Cups are the ultimate no-bake dessert, combining buttery biscuit layers, luscious dulce de leche, fresh bananas, and clouds of whipped cream. Served in individual glasses, they’re a fun, elegant, and fuss-free way to enjoy the beloved banoffee flavor combination in perfectly portioned servings.

Print Recipe

Prep Time 30

Chilling Time 2

Total Time 2 30

Servings 10

Ingredients

For the Crust:

1 cup 114 g digestive biscuit crumbs (or graham crackers)
2 tablespoons 28 g light brown sugar
4 tablespoons 57 g unsalted butter, melted

For the Dulce de Leche:

1 14 oz / 397 g can sweetened condensed milk (or ready-made dulce de leche)

For the Bananas:

3 –4 bananas sliced

For the Whipped Cream:

1 cup 237 ml heavy whipping cream, cold
2 tablespoons 14 g powdered sugar
1 teaspoon vanilla extract

For Garnish:

Chocolate curls or shavings

Instructions

If making homemade dulce de leche, simmer an unopened can of condensed milk in water for 3–4 hours, ensuring it stays submerged. Cool completely before opening.
In a bowl, mix biscuit crumbs and sugar. Stir in melted butter until evenly coated. Press 2 tablespoons into the base of each dessert cup. Chill.
Whip cream with sugar and vanilla until stiff peaks form. Keep chilled until ready to use.
Layer each cup with 2 tablespoons of dulce de leche, spreading evenly.
Arrange banana slices over the caramel.
Add whipped cream, either spooned casually or piped decoratively.
For double-layer cups, repeat the layering once more.
Garnish with chocolate curls and refrigerate until ready to serve.

Notes

Make Dulce de Leche Ahead: Preparing it a day early saves time.
Chill Equipment: Cold bowls and whisks help cream whip faster.
Use Ripe Bananas: Overripe bananas can become mushy, so choose just-ripe ones.
Texture Contrast: A sprinkle of nuts adds crunch.
Presentation: Serve in clear glasses for the best layered effect.