Sweet and creamy Banoffee pie cups perfect to take on the road.
Bananas, whipped cream and a thick caramel sauce combined with buttery biscuit crumbles. My take on the British Banoffee pie makes this delicious dessert accessible to those watching their calories yet looking for a sweet, decadent treat.
"Banoffee" is a combination of the words banana and toffee referring to the caramel sauce or dulce de leche used in this recipe. Sometimes, additional ingredients, like chocolate or coffee are also added, like the optional dark chocolate garnish. To add a little coffee, dunk the biscuits, or add a little cold coffee to the crushed biscuits before combining.
My mini Banoffee pie cups are great to add to packed lunches or kept on hand for those times when only something sweet will satisfy those cravings.
(Makes 8 servings)
8 Digestive biscuits, crumbled
1 tablespoon salted butter, melted
1/2 cup heavy whipping cream
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 bananas, sliced
1/2 cup dulce de leche sauce
dark chocolate, crushed for garnish (optional)
Using a small food processor or bullet blender, crumble the Digestive cookies. Add the melted butter and pulse until the cookies resemble wet sand. Set aside.
In a large bowl, add the whipping cream, sugar, and pure vanilla extract. Using a handheld electric beater, whip at medium-high speed until stiff peaks are formed. Add a tablespoon of the whipped cream into the bottom of 8 cups or small jars. Distribute the biscuit crumbs equally to each cup/jar. Set aside.
Slice the bananas into coins and distribute evenly across the cups/jars. Drizzle in 1 tablespoon of the dulce de leche sauce into each cup/jar, then top each with remaining whipping cream. Cover each cup/jar and refrigerate until it's time to serve.
Optional: garnish each with crushed dark chocolate.
Nutritional Information Per Serving:
total calories = 243.5 | total fat = 11.04g | saturated fat = 6.5g | cholesterol = 28mg | sodium = 87.5mg | net carbohydrates = 32.77g | dietary fibre = 0.91g | sugars = 24.76g | protein = 2.46g