Life feels a little sweeter when you have a treat tucked away in the fridge, especially one that doesn’t require turning on the oven. These individual Banoffee Cups are my go-to solution for busy weeknights when I crave that perfect balance of buttery crust, rich toffee, and fresh fruit.
There is something so satisfying about making a dessert that feels fancy enough for guests but is simple enough to put together in minutes. You will love how easy it is to treat your family to a homemade indulgence without any stress.
Table of Contents
Table of Contents
Ingredients for Banoffee Cups
For the crust, you will need
5 oz (150 g) of digestive biscuits or graham crackers,
1/3 cup (75 g) of melted unsalted butter, and a pinch of cinnamon powder.
For the luscious filling,
gather 1 can (15 oz/400g) of sweetened condensed milk,
1/4 cup of dark brown sugar,
1/4 cup (56 g) of butter.
for the assembly, you will need
2-3 bananas sliced, a squeeze of fresh lemon juice,
1 cup (250 ml) of cold heavy whipping cream,
2 tablespoons of powdered sugar,
1 teaspoon of vanilla extract, and cocoa powder or grated chocolate for the perfect finish.
How to Make Banoffee Cups
Preparing the Crust
Start by crushing your digestive biscuits into a fine, sandy powder using a food processor or by placing them in a freezer bag and using a rolling pin. Mix these crumbs in a bowl with the melted butter and a pinch of cinnamon until the mixture resembles wet sand. Press about two tablespoons of the crust into the bottom of each dessert cup, making sure to create a firm, even layer, and pop them in the fridge while you get to work on that decadent toffee.
Cooking the Toffee
In a heavy-bottomed saucepan over low heat, gently melt your butter and brown sugar together until they form a smooth, caramel-like base. Stir in the sweetened condensed milk and turn the heat up to medium, stirring constantly to prevent any sticking while it comes to a slow boil. Continue cooking until the mixture thickens and transforms into a beautiful golden brown color, then remove it from the heat to cool slightly.
Final Assembly
Whip your heavy cream, powdered sugar, and vanilla extract until you achieve soft, billowy peaks. In a small bowl, lightly toss your banana slices with a bit of lemon juice to ensure they stay bright and vibrant. Take your chilled cups from the fridge and layer in the toffee, banana slices, and whipped cream, repeating the process if your cups have extra room. Top with a dusting of cocoa powder or grated chocolate for that professional barista-style aesthetic.
Tips for Banoffee Cups
Achieve the Perfect Toffee
Make sure you use a heavy-bottomed pan to distribute heat evenly; this prevents the condensed milk from scorching and ensures a smooth, silky texture that won’t have any burnt bits.
Keep the Bananas Fresh
Don’t skip the lemon juice hack! A quick toss prevents oxidation, keeping your bananas looking fresh and appealing for hours after you assemble your cups.
Master the Whipped Cream
Ensure your heavy cream is ice-cold before whipping. This is the secret to getting those stiff, stable peaks that hold their shape beautifully on top of your dessert.
Patience is Key
While the urge to dig in immediately is strong, letting the cups chill in the fridge for a few hours or even overnight allows the layers to set and the flavors to meld into something truly magical.
Why You’ll Love Banoffee Cups
- Perfectly portioned for individual treats.
- No-bake process saves time and energy.
- A crowd-pleasing combination of textures.
- Looks stunning in clear glass serving dishes.
Final Thoughts on Banoffee Cups
These Banoffee Cups are more than just a dessert; they are a little moment of peace in a hectic week. Whether you are prepping them for a weekend gathering or just keeping one in the fridge for a personal Wednesday night pick-me-up, they never fail to deliver that cozy, homemade satisfaction we all crave.
Easy Banoffee Cups
Ingredients
- 5 oz (150g) digestive biscuits or graham crackers
- 1/3 cup (75g) melted unsalted butter
- A pinch of ground cinnamon
- 1 can (15 oz/400g) sweetened condensed milk
- 1/4 cup dark brown sugar
- 1/4 cup (56g) butter
- 2-3 fresh bananas, sliced
- 1 teaspoon lemon juice
- 1 cup (250ml) cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Cocoa powder or grated chocolate for garnish
Instructions
- Crush the digestive biscuits into fine crumbs using a food processor or rolling pin.
- Mix the crumbs with melted butter and cinnamon until it resembles wet sand.
- Press two tablespoons of the mixture into the bottom of individual dessert cups and chill in the fridge.
- In a heavy-bottomed saucepan over low heat, melt the butter and brown sugar together.
- Stir in the sweetened condensed milk and increase heat to medium, stirring constantly until the mixture thickens and turns a golden brown color.
- Remove the toffee from heat and let it cool slightly.
- Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Toss the sliced bananas with lemon juice.
- Layer the toffee, banana slices, and whipped cream into the chilled cups.
- Top with a dusting of cocoa powder or grated chocolate and serve.