These are my Banoffee Cups With A Twist – cute mini individual serves of banoffee pie. A biscuit base with thick rich caramel, sliced banana and whipped cream plus a secret ingredient twist!
The recipe I am bringing you today is my gorgeous mini Banoffee Cups recipe, but with a unique twist that I predict you are going to just love!
Think traditional banoffee pie, but in cute, no bake individual serves. A crumbly biscuit base, topped with rich gooey caramel (this is where my twist comes in – spoiler alert – I’ve added peanut butter!) then sliced bananas (because we’re being healthy) all topped off with a dollop of vanilla whipped cream.
If you haven’t tried the combination of peanut butter and caramel before, you are in for a real treat…it’s a sweet/salty/savoury combo that you may wish I had never introduced you to! It is up there with my all-time favourite flavours.
If I’m being honest, you had me at caramel, but add peanut butter and it’s game over. I surrender. These calories are totally worth it!
Ingredients you will need for this dessert
- shortbread biscuits (I used Arnott’s Scotch Finger biscuits)
- light brown sugar
- salted butter
- thick caramel (I used store bought) or dulce de leche
- peanut butter
- bananas
- cream for whipping
- icing sugar/confectioners sugar
- vanilla essence
*Please see the recipe card below for exact quantities and detailed instructions
Caramel vs Dulce De Leche
Caramel is made by heating sugar, whereas dulce de leche is made by heating a base of sugar and milk.
The traditional filling for banoffee pie uses dulce de leche, but for this banoffee recipe I have used a thick caramel because it’s usually more accessible in the local supermarket, but you could use either.
How to assemble these banoffee cups
- Combine crushed shortbread biscuits, brown sugar and melted butter and mix well then set aside.
- In a large bowl combine cream, icing sugar and vanilla essence and whip until you have firm peaks then set aside.
- Add caramel and peanut butter to a small bowl and mix well to combine then set aside.
- Divide biscuit mixture evenly between 4 glasses creating the bottom layer, reserving a small amount for decoration.
- Spoon or pipe caramel mixture evenly between each glass on top of the biscuit layer.
- Top each caramel layer with sliced banana.
- Then top with cream mixture.
- Sprinkle with extra biscuit mixture to decorate.
My top tips for making this recipe
- I have used thick caramel in these mini banoffee pie cups, you could also use dulce de leche – depending on your preference or what is available to you.
- Peanut butter – smooth or crunchy? Either is great.
- I used Arnott’s Scotch Finger biscuits, you could substitute any kind of shortbread type biscuit or cookie.
- The glasses I have used are 400ml (approx 1 2/3 cup) capacity.
- Any kind of cream will be fine, as long as it can be whipped (you may need to check the packaging).
More easy dessert recipes you may enjoy
Caramel + Peanut Butter Slice – the ultimate easy, no bake slice using a block of caramel-filled chocolate and peanut butter. A caramel lover’s dream!
Half Baked Cookie Dough Pots – the ultimate in simple comfort food desserts. Lightly cooked choc chip biscuit edges with a soft gooey cookie dough centre.
Biscoff Brownies – packed with biscoff cookie butter, chocolate chips and topped with lotus biscoff biscuits, these brownies are a must for cookie butter lovers!
Banoffee Cups With A Twist!
Ingredients
- 2-3 bananas peeled and sliced into rounds
Crumb Layer
- 8 Arnott's Scotch Finger biscuits
- 1 tsp light brown sugar
- 40 g salted butter melted
Caramel Layer
- 380 g thick caramel (just over 1 cup) I used Bonne Maman
- 90 g peanut butter (⅓ cup) I used smooth
Cream Layer
- 200 ml cream any kind that you can whip
- 2 tbsp icing/confectioners sugar
- ½ tsp vanilla essence
Instructions
- Place biscuits (8) into a food processor and process into fine crumbs.
- Combine crushed biscuits, light brown sugar (1 tsp) and melted butter (40g) and mix well then set aside.
- In a large bowl combine cream (200 ml), icing/confectioners sugar (2 tbsp) and vanilla essence (½ tsp) and whip until you have firm peaks then set aside.
To Assemble Cups
- Divide biscuit mixture evenly between 4 glasses creating the bottom crumb layer, reserving a small amount for decoration.
- Spoon or pipe caramel mixture evenly between each glass on top of the biscuit layer, then top each caramel layer with sliced banana - reserving some caramel and banana to decorate if you wish.
- Evenly divide cream mixture amongst glasses. Top with extra caramel or banana slices (if using) and sprinkle with extra biscuit mixture to decorate.
Notes
- I have used thick caramel in these mini cups, you could also use dulce de leche - depending on your preference or what is available to you.
- Peanut butter - smooth or crunchy? Either is great.
- I used Arnott's Scotch Finger biscuits, you could substitute any kind of shortbread type biscuit or cookie.
- The glasses I have used are 400ml (approx 1 2/3 cup) capacity.
- Any kind of cream will be fine, as long as it can be whipped (you may need to check the packaging).
