No-bake Banoffee Pie Cups
These simple, impressive, no-bake banoffee pie cups are a twist on an English classic. A simple dessert made in less than 15 minutes!
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
- ¾ 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
Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements: I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
© Pastry Wishes
