The classic British sweet is now in miniature form! But don’t let that fool you; Banoffee Cups have all the power and delight of their full-sized counterparts! Layers of crumbly, buttery crust, mellow bananas, and homemade toffee make each dessert cup a rainbow of sweetness. And the fluffy homemade whipped cream? Well, that’s just the cherry (or perhaps in this case the banana slice) on top! Banoffee Cups are a trophy cup of deliciousness!
Ingredients
For the crust:
- 5 ounces graham crackers or McVitie’s® Digestive Wheat Biscuits
- 1/3 cup unsalted butter, melted
- cinnamon, to taste
For the toffee:
- 1/4 cup butter
- 1/4 cup dark brown sugar
- 1 (15-ounce) can sweetened condensed milk
For the cups:
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 bananas, thinly sliced, plus more, to taste, for serving
- lemon juice, to taste
- cocoa powder or grated chocolate, optional, to taste, for topping
Directions
Step 1 –In a food processor, add the graham crackers and process until crushed. Alternatively, place the graham crackers in a large freezer bag and crush them with a rolling pin.
Step 2 –Add 1/3 cup of the melted butter and the cinnamon to the graham crackers until well-moistened.
Step 3 –In the bottom of six dessert cups, add 2 tablespoons of the crust mixture, pressing it down with a spoon so the crust layer is even and compressed in each cup.
Step 4 –Place the dessert cups in the refrigerator.
Step 5 –In a heavy-bottomed saucepan over low heat, add the remaining butter and the brown sugar and stir until the sugar is melted and combined with the butter.
Step 6 –Add the condensed milk and raise the heat to medium.
Step 7 –Cook the toffee mixture and cook, while stirring constantly, until the mixture comes to a boil, thickens, and darkens into a light golden-brown color, about 2-3 minutes.
Step 8 –Transfer the saucepan from the heat.
Step 9 –In a bowl, add the heavy cream, the powdered sugar, and the vanilla extract and whip with an electric mixer until soft peaks form.
Step 10 –In a separate bowl, add the 2 sliced bananas and the lemon juice, and toss to combine.
Step 11 –Transfer the cups from the fridge.
Step 12 –Add 1-2 tablespoons of the toffee filling on top of the crumb crusts in the dessert cups.
Step 13 –Add a layer of the lemon-coated banana slices and a layer of the whipped topping to each dessert cup, trying to leave some room for another set of layers if possible.
Step 14 –Repeat the layers of the crust mixture, the toffee, the bananas, and the whipped cream into each dessert cup. Try to end on the whipped cream if possible.
Step 15 –Chill until ready to serve. Optionally, chill the cups for a few hours for maximum flavor.
Step 16 –Serve garnished with the cocoa powder and the extra banana slices.
