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NO-BAKE BANOFFEE PIE CUPS

This simple, impressive, no-bake dessert is a twist on an English classic. It’s elegantly luscious and creamy and made in less than 15 minutes!

no bake banoffee pie cups

If you love caramel and bananas and you’re a fan of quick and easy desserts, you will absolutely LOVE this recipe!  It will definitely be hard to resist, especially when topped with homemade whipped cream and chocolate!

What is Banoffee Pie?

Banoffee pie is a popular English dessert made with bananas, whipped cream, and toffee (or dulce de leche) and a buttery, cookie crust. It’s often topped with grated chocolate. The name “Banoffee” comes from the words banana and toffee!

What do you need to make No-bake Banoffee Pie Cups?

For this recipe, instead of making one whole pie, I wanted to make individual cups with 4 main layers – cookie crust, dulce de leche, bananas, and whipped cream.

In the past, I’ve made my own ducle de leche from a can of sweetened condensed milk, which is a bit time-consuming! This time, though, I was too lazy to make my own, so I just got some store-bought dulce de leche, instead, which saved me A LOT of time.

What I really love about this recipe is that you only need a handful of ingredients.

Here’s what you’ll need:

Cookie crust: I made my own using crushed Digestive cookies and butter. You could use graham cracker crumbs or finely crush your favorite cookies.

Dulce de leche: I used store-bought.

Bananas: I used 3.

Whipped cream: I made my own from heavy cream because it’s so much more flavorful than ready-made.

Some chocolate to garnish: I used some chocolate shavings. You could also use chocolate curls or you could just grate some chocolate. This, of course, is totally optional, but I think the shaved chocolate really makes it look pretty and the flavor blends so well with the other ingredients.

Why you’ll absolutely love this recipe.

  • It’s quick and easy.
  • It would be perfect for a dinner party or family get-together, especially if you serve it in pretty dessert cups or wine glasses.
  • It’s great for an upcoming summer cookout.
  • It’s soooo good!

no bake banoffee pie cups

How do you make No-bake Banoffee Pie Cups?

This recipe is really quick!

After making the cookie crumb mixture and whipped cream, the rest is easy! Here’s how to make it.

no bake banoffee pie cups

VARIATIONS

You can play around with different flavors if you want! Here are a few ideas:

  • Drizzle some melted chocolate over the crust or the bananas before adding the dulce de leche and whipped cream.
  • For a salted caramel flavor, add a pinch of salt to the dulce de leche.
  • Instead of chocolate on top, sprinkle with freshly ground coffee, cocoa powder, or even some chopped nuts. The ground coffee is amazing!

TIPS FOR SUCCESS

  • Don’t use low-fat cream – it won’t create thick, stiff peaks. Use really cold heavy whipping cream.
  • I usually put an empty metal bowl in the freezer while preparing the other ingredients. When it comes time to whip the cream, the cold bowl will help it whip faster.
  • I highly suggest you make your own whipped cream! It’s so much better than the ready-made one! Homemade whipped cream holds its shape perfectly, unlike the prepared, store-bought whipped topping which has a tendency to melt!
  • If you can’t find dulce de leche, you can use caramel, instead.
  • Depending on what type of cookies you use, you may need to add a little bit more or less butter.

Looking for more no-bake desserts? Check these out!

Cheater’s Chocolate Mousse (+ Easy Chocolate Garnishes)

Easy Coconut Lush

Easy Vegan Chocolate Truffles 

Greek Halva Cake (Step-by-step Tutorial + Variations)

Rizogalo – Greek Rice Pudding (+ Vegan Option) 

Let me know how these No-bake Banoffee Pie Cups turn out for you in the comments below! I’d love to hear from you!

 

No-bake Banoffee Pie Cups

This simple, impressive, no-bake dessert is a twist on an English classic. It’s elegantly luscious and creamy and made in less than 15 minutes!
Total Time15 mins
Course: Dessert
Cuisine: English
Keyword: no-bake, easy summer dessert, bananas, dulce de leche, banoffee
Servings: 6 - 8 (approximately)

Ingredients

  • 1 can (395 g / 13.4 oz) dulce de leche
  • 3-4 bananas
  • 1 cup (100 g / 3.5 oz) crushed Digestive biscuits or graham cracker crumbs (or your favorite cookies, finely crushed)
  • 50 g (1.7 oz or about 3 ½ tablespoons) unsalted butter, melted
  • 3/4 cup (200 ml / 7 fl oz) heavy whipping cream, cold
  • 2 tablespoons powdered sugar (or more to taste)
  • 60 g / 2.2 oz chocolate shavings, for garnish

Instructions

  • Put an empty metal bowl in the freezer while preparing the other ingredients.
  • In another bowl, mix the dulce de leche with a whisk or a hand mixer for about a minute to make it creamy. Set aside.
  • In another bowl, mix the cookie crumbs and melted butter together. It should look like wet sand. Set aside.
  • Take the metal bowl out of the freezer and pour the heavy whipping cream in it. With a hand mixer, whip the cream on low speed. Add the powdered sugar and continue whipping until stiff peaks form. If you want a sweeter whipped cream, add more powdered sugar. Refrigerate the whipped cream until you’re ready to assemble the dessert.

To Assemble

  • Add 1½ - 2 tablespoons of the cookie crumb mixture to a serving glass or dessert cup. If you wish, even out the mixture with a smaller glass.
  • Peel and slice a banana. Add 3-4 slices on top of the crumb mixture.
  • Add 2 teaspoons of dulce de leche over the banana slices and then add a tablespoon of whipped cream.
  • Repeat the layers (cookie crumbs, banana slices, dulce de leche, and whipped cream).
  • Garnish with chocolate shavings.
  • Refrigerate until ready to serve. You can store it in the fridge for 2-3 days.
  • Enjoy!

Notes

Low-fat cream won’t form thick, stiff peaks.
If you can’t find dulce de leche, you can use caramel, instead.
Depending on what type of cookies you use, you may need to add a little bit more or less butter.
© Pastry Wishes
 
 
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QUICK AND EASY BLUEBERRY MUFFINS

These no-mixer, bakery-style blueberry muffins are heavenly! They are moist, tender, low in sugar, and bursting with blueberries. They are so easy to make, that you’ll never go back to box mixes again!

Blueberry Muffins

There’s nothing quite like a delicious blueberry muffin for breakfast (or any time, actually)!

What I love the most about these muffins, is that they are unbelievably easy to make!

They have a tendency to disappear quickly in our house!

What you’ll need:

Blueberries: You can use fresh or frozen. I use frozen blueberries.

Flour: I use all-purpose flour.

Baking Powder: This helps make the muffins nice and tall.

Sugar: I use regular, granulated sugar. For the topping, you could also use coarse sugar.

Greek Yogurt: This is essential! Not only does Greek yogurt make these muffins A LOT healthier than your average blueberry muffins, but it also offers a nice tang, just like sour cream, but without all calories. I use 2% low-fat Greek yogurt, but you could use full fat, too.

An egg: I always use organic eggs.

Fresh Milk: I use low-fat milk, but feel free to use whole milk. You could also use dairy-free milk, too, like coconut or unsweetened almond milk.

Vegetable Oil: I usually bake with butter, but I found that these muffins were really moist and tender with light vegetable oil, instead. You could use a light corn oil or sunflower oil.

Vanilla: I always use pure vanilla extract, but you could use vanilla flavor.

Salt: It really enhances the overall flavor!

TIME-SAVING TIP: If you’re using frozen blueberries, there’s no need to thaw them; just add them to the batter frozen.

Blueberry Muffins

How do you prevent blueberries from sinking in muffins?

There’s a popular hack on the Internet which suggests tossing the blueberries in flour to coat them before adding them to the batter, but this never worked for me!

Not only that, but the extra flour can make the muffins dry, instead of moist!

Luckily, I came across a solution from one of my all-time favorite pastry gurus, Stella Parks!

Her suggestion is awesome:

Before adding the blueberries to the batter, drop some plain batter into the bottom of each muffin cup/liner. Then fold the blueberries into the remaining batter and then distribute it evenly among the muffin cups and bake.

And you know what? THIS REALLY WORKS! Check out my picture below. See?!

Blueberry Muffins

Yay! No more soggy-bottomed blueberry muffins! Thanks Stella!!

You can read her article about muffin myth-busting here: https://www.seriouseats.com/2016/07/how-to-stop-blueberries-from-sinking-muffin-baking.html; it is very informative. She really has this nailed down to a science.

How to make Quick & Easy Blueberry Muffins in 8 Simple Steps:

STEP 1: Preheat the oven, line a muffin pan with paper liners and set aside.

STEP 2: In a large bowl whisk together the yogurt, milk, oil, egg and vanilla.

STEP 3: In another bowl whisk together the flour, baking powder, salt, and sugar.

STEP 4: Gently fold the wet ingredients into the dry ingredients and mix until moistened and just combined – don’t overmix. The batter should be thick.

STEP 5: Drop some plain batter into the bottom of each muffin cup/liner.

STEP 6: Fold the blueberries into the remaining batter and then distribute it evenly among the muffin cups. Sprinkle the top with some sugar if you want.

STEP 7: Bake for about 20 – 30 minutes until they are golden brown.

STEP 8: Take them out of the oven and allow to cool in the pan for about 5 minutes before removing from the pan to cool completely.

TIPS FOR THE BEST EVER BLUEBERRY MUFFINS

1 Make sure you measure the flour properly beforehand.

2 Keep all the ingredients at room temperature (apart from the frozen blueberries).

3 Use good quality Greek yogurt to keep them soft and light.

4 DO NOT OVERMIX! Be very gently with the batter, otherwise the muffins could get dense and the blueberries will bleed into the batter and turn it blue!

5 The batter must be thick, not runny.

6 Fill the liners all the way to the top make them big.

I hope you enjoy these blueberry muffins!

~Voula

Blueberry Muffins

Let me know how these blueberry muffins turn out for you in the comments! I would love to hear from you!

Quick and Easy Blueberry Muffins

These no-mixer, bakery-style blueberry muffins are heavenly! They are moist, tender, low in sugar, and bursting with blueberries. They are so easy to make, that you’ll never go back to box mixes again!
Prep Time10 mins
Course: Dessert
Cuisine: American
Keyword: Quick
Servings: 12

Ingredients

  • 1 container (200 g / 7 oz) good quality Greek yogurt
  • ¼ cup (60 ml / 2 fl. oz) milk
  • 1/3 cup (80 ml / 2.9 fl. oz) light vegetable oil
  • 1 egg
  • 1 teaspoon vanilla
  • 2 ¼ cups (270 g / 9.4 oz) all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • ½ cup (100 g / 3.5 oz) sugar (plus some extra for sprinkling)
  • 1 - 1 ½ cups (250 g / 9 oz) blueberries (fresh or frozen)

Instructions

  • Preheat the oven to 190°C / 375 °F.
  • Line a muffin pan with paper liners and set aside.
  • In a large bowl whisk together the yogurt, milk, oil, egg, and vanilla.
  • In another bowl whisk together the flour, baking powder, salt, and sugar.
  • Gently fold the wet ingredients into the dry ingredients and mix until moistened and just combined – don’t overmix. The batter should be thick.
  • Drop some plain batter into the bottom of each muffin cup/liner.
  • Fold the blueberries into the remaining batter and then distribute it evenly among the muffin cups. Sprinkle the top with some sugar.
  • Bake for about 20 – 30 minutes until they are golden brown, or until a toothpick inserted into the center of a muffin comes out clean.
  • Take them out of the oven and allow to cool in the pan for about 5 minutes.
  • Carefully remove the muffins from the pan and transfer to a wire rack to cool completely.
  • Enjoy!

Notes

If you prefer, you could also use dairy-free milk, like coconut or unsweetened almond milk.
If you’re using frozen blueberries, there’s no need to thaw them; just add them to the batter frozen.
Store the muffins in an airtight container at room temperature for about 2-3 days, or in the refrigerator for about 4-5 days.
You can warm them up in the microwave for about 20 seconds.
© Pastry Wishes
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