Banoffee Pie Cups

There are some desserts that are so disarmingly simple to put together, that it’s difficult to fathom how something so easy can taste so amazing. The English dessert – Banoffee is one of them. Let’s start with the name itself – a combination of two words “banana” and “toffee”, it’s quite telling of what to expect. The toffee here is ‘dulce-de-leche’ (DDL) – the delightful confection for which I had shared a super simple recipe earlier.

How to make Dulce de Leche 

While Banoffee Pie is typically served in a pie crust, here, I’m making them in individual cups that makes it not only quicker to assemble but also easier to serve. Once you have your DDL ready, making banoffee is really just about assembling and takes no more than 15 minutes and a handful of ingredients. Lets have a look at what we need.

  • Digestive Biscuits
  • Butter
  • Bananas
  • Dulce de Leche
  • Whipped Cream
  • Chocolate to garnish
  • The bowls/cups you’ll be serving in. I used 250 ml cups here but the ideal serving size would be a size smaller – 200 ml.


Once you have the ingredients, assembling the banoffee cups is really just about the order of how to place them. I’ve done a single layer. However, if your cups are taller or you want to create two sets of layers, just make each layer smaller.

You start with the base which is the digestive biscuits. I’ve used regular Marie biscuits, but you can use any of your choice such as ladyfingers (used in Tiramisu) or graham crackers. Crush the biscuits to a fine powder. Here’s a little tip – I add the biscuits in a piping bag, close it with a rubberband, and use a rolling pin to crush them. No mixers, no cleaning! Add just enough butter to make it a little crumb-like. Spoon into the cups you’re using for the dessert. Again, how much or how little crumb you like is upto you. Since toffee is a little too sweet for my taste, I like to add a thick layer of the biscuits here. Press with the back of the spoon to slightly flatten it.

Next, add the Dulce de Leche. If you have a very thick DDL, you may want to thin it down a bit for this recipe by adding a little hot milk or cream, and then mixing it well.

Then comes the layer of bananas. Cut the bananas only when you’re ready to assemble and not beforehand coz they may turn black and won’t look good in the cups.

Finally add the whipped cream. Here’s the recipe of how to make your own whipped cream at home. Remember to leave the cream in the fridge and remove only when you start assembling. Especially if you live in a warmer climate like the Bombay summers going on currently!

I’ve used a nozzle to make whipped cream swirls, but you can also just use a spoon to directly put a blob on top of the bananas. Finish with swirls of chocolate or directly grate some chocolate over the top of the cream.

While these banoffee cups don’t really require any setting time as such, I recommend leaving them in the fridge for atleast an hour for the flavors to combine. And I mean just look at this bite. Simply blissful!

More no-bake desserts you may like

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Banoffee Pie Cups

No-Bake English dessert that is as easy in execution as it is in ingredients!
Makes: 4-5 servings (200 ml cup size)
Prep Time15 mins
Total Time15 mins


  • 75g Digestive Biscuits
  • 1 tbsp Butter (softened)
  • ½ cup Dulce de Leche
  • 2 Bananas (sliced)
  • ¾-1 cup Whipped Cream
  • Chocolate to garnish



  • Crush the digestive biscuits to a fine powder. Transfer to a medium bowl and add the softened butter. Mix using your fingers or a fork till you have a sand-like crumb.
  • Divide the mix between your bowls/cups and press with the back of the spoon to even it a bit.
  • Add about a tablespoon of the banoffee on top. Then place the sliced bananas and a dollop of the whipped cream.
  • If adding another layer, repeat the same assembly of biscuits, toffee, bananas and cream.
  • Finish with some grated chocolate, nuts or more sliced bananas. Even a little chocolate sauce on top looks and tastes great!
  • Refrigerate for atleast an hour and serve chilled.
  • You could cover and leave upto 2 days in the fridge.

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