Sometimes there just isn’t the time to make a dessert, however I can always make time to eat one. These mini banoffee pies are just what you need when you’re in a hurry.
Desserts aren’t always something we enjoy in our house on a regular basis, unless I am feeling particularly indulgent and have the spare time to create one. Of course, my waistline thanks me for that, but on the other hand, a meal never feels fully complete, unless it’s followed by something sweet.
I often find that when I am preparing a quick dessert, there are certain corners that get cut in order to reduce the preparation time and along with this, you risk sacrificing on taste.
The great thing about this particular quick dessert is, that it practically tastes the same as a traditional banoffee pie. I present to you a cheats version of a banoffee pie. You can literally prepare this no-bake dessert in under 15 minutes and leave it in the fridge to chill until you’re ready to serve.
What is Banoffee Pie?
So, what is a banoffee pie? In case you haven’t heard of it before, a banoffee pie is an indulgent British dessert with consists of a biscuit base, a creamy toffee layer, followed by sliced, fresh bananas and a whipped cream topping. It tastes amazing, but, all in all, can be quite time consuming to make.
Combing the words banana and toffee to form it’s name and sometimes spelled Banoffi, it’s these two ingredients that really make this dessert unbelievably delicious.
Not to be confused with a banana cream pie, that is similar in all but the toffee layer. A cream pie, uses a layer of pastry cream instead. The toffee layer is really what makes a banoffee pie usually quite time consuming to deliver.
The toffee is traditionally made by boiling a tin of condensed milk in a pot of water for several hours to caramelise it. The alternative and probably safer version, is to mix the condensed milk with butter and sugar and stir over heat until a caramel is formed, similar in method to these caramel bars I made. The second method is obviously a lot quicker, but does involve standing over the caramel, continuously stirring and watching and waiting for it to turn golden. Now, this is fine when you have time for those recipes but in this case, we’re supposed to be preparing this dessert quickly and neither method mentioned is going to be quick.
That’s were our readymade toffee steps in, luckily you should be able to find ready made caramel or dulche de leche in most supermarkets. It is usually sold tinned and often found close to the condensed milk.
Tips and Guidance
If you’re making this a day ahead, toss the banana slices in a little lemon juice. The acidity of lemon juice helps to prevent the banana slices from turning brown. You can also use a little orange juice with the same effect but it might have a more noticeable taste.
If you live in the US, you can substitute digestive biscuits for graham crackers. Other biscuit substitutions include gingernut biscuits, rich tea, hobnobs shortbread or chocolate cookies. These will create a variation of the texture and taste of the biscuit base, but will still work well.
If you have time and would like to try making your own caramel, you can visit this caramel bar recipe and follow the guidance for making the caramel layer there.
You can use any type of cream for the topping as long as it can be whipped, just make sure you whip it to form stiff peaks, otherwise it will be too runny. If you are making these a day or two ahead, I recommend leaving the cream topping until your are ready to serve, the whipped cream will begin to sink and flatten a little over time as it loses air. Cover the cups with clingfilm in the meantime to help the bananas from going brown and chill until needed.
If you don’t want individual ones or don’t have individual serving cups, you can prepare this in a larger container, just give it some time to chill before serving.
I don’t recommend freezing this recipe, but it can be stored for up to 2-3 days in the fridge.
Yes you can, caramel is made from condensed milk, butter and sugar and I have linked to a similar recipe above. Just be aware it is a bit more time consuming.
No-Bake Quick Banoffee Cups
- 125 g Digestive Biscuits
- 50 g Butter
- 12 tbsp Carnation Caramel
- 2 Bananas
- Whipped Cream
- Dried Banana Chips to decorate
- Lemon Juice optional
- Crush the digestive biscuits to crumbs.
- Melt the butter and mix into the biscuits.
- Press the biscuit mix down into your dishes to make a base.
- Add 3 tbsp of carnation caramel to each dessert.
- Slice the bananas. If making ahead, toss the slices in lemon juice and add half to each one.
- Chill until your ready to serve.
- Before serving, squirt the cream on top and decorate with crushed banana chips and grated chocolate.
Recipe Notes and Guidance
- The lemon juice helps to prevent the banana from turning brown.
- You can substitute digestive biscuits for graham crackers
- Any cream that can be whipped, can be used for the topping. Just be sure to whip it until it forms stiff peaks.
- Don’t add the cream until just before, serving as it will flatten the longer it is left.