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    Home » Sweet

    Banoffee Cups With A Secret Ingredient Twist!

    Published: Aug 4, 2020 · Modified: Nov 23, 2021 by Lee-Ann · 4 Comments

    Jump to Recipe - Print Recipe

    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.biscuit crumbs caramel cream and sliced banana in a glass

    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!

    Table of Contents

    • Ingredients you will need for this dessert
    • Caramel vs Dulce De Leche
    • How to assemble these banoffee cups
    • My top tips for making this recipe
    • More easy dessert recipes you may enjoy
    • Banoffee Cups With A Secret Ingredient Twist!
      • Ingredients
        • Crumb Layer
        • Caramel Layer
        • Cream Layer
      • Instructions
        • To Assemble Cups
      • Notes

    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

    1. Combine crushed shortbread biscuits, brown sugar and melted butter and mix well then set aside.
    2. In a large bowl combine cream, icing sugar and vanilla essence and whip until you have firm peaks then set aside.process images showing how to make recipe
    3. Add caramel and peanut butter to a small bowl and mix well to combine then set aside.
    4. Divide biscuit mixture evenly between 4 glasses creating the bottom layer, reserving a small amount for decoration.photos showing how to make recipe
    5. Spoon or pipe caramel mixture evenly between each glass on top of the biscuit layer.
    6. Top each caramel layer with sliced banana.images showing process of cooking recipe
    7. Then top with cream mixture.
    8. Sprinkle with extra biscuit mixture to decorate.images showing method of making recipe

    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 ⅔ 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!

    biscuit crumbs caramel cream and sliced banana in a glass

    Banoffee Cups With A Secret Ingredient Twist!

    Banoffee Cups With A Twist - cute mini individual serves of banoffee pie. A biscuit base with thick rich caramel, banana and cream with a secret ingredient!
    Print Pin Rate
    Prevent your screen from going dark
    Total Time: 25 minutes
    Serving: 4
    Calories: 614kcal
    Author: Lee-Ann Grace

    Ingredients

    • 2-3 bananas peeled and sliced into rounds

    Crumb Layer

    • 8 Arnott's Scotch Finger biscuits
    • 1 teaspoon 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 tablespoon icing/confectioners sugar
    • ½ teaspoon 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 ⅔ cup) capacity.
    • Any kind of cream will be fine, as long as it can be whipped (you may need to check the packaging).
    *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

    Reader Interactions

    Comments

    1. Order Food Online

      August 07, 2020 at 3:56 pm

      It looks delicious I loved it Thanks for sharing I will try it at home

      Reply
    2. Lizzy

      August 05, 2020 at 4:53 am

      Looks really yummy and such a easy recipe!

      Reply
      • Lee-Ann

        August 05, 2020 at 2:16 pm

        They are! Thanks Lizzy x

        Reply

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