no-bake banoffee pie cups

Banoffee pie takes its name from banana and toffee, a beloved British dessert born in the 1970s. These no-bake cups layer buttery crumbs, silky dulce de leche, and ripe bananas under whipped cream and a dusting of dark chocolate.

Serves 4 · 20 min prep

Estimate for one serving

• 560 cal
• 6g protein
• 68g carbs
• 32g fat
• 4g fiber

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Ingredients

• 1 cup graham cracker crumbs
• 4 tbsp unsalted butter, melted
• 1 tbsp granulated sugar
• 1 cup dulce de leche (store-bought or canned)
• 3 medium ripe bananas, sliced
• 1 1/2 cups heavy whipping cream, cold
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 oz dark chocolate, finely grated or shaved
• optional pinch of flaky sea salt

Instructions

1. 1Stir graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand and holds together when pressed.
2. 2Divide the crumb mixture among 4 clear cups or small jars (about 1/4 cup each). Press firmly into an even base layer with the back of a spoon. Chill 10 minutes while you prep the rest.
3. 3Spoon 3–dulce de leche over each chilled crust and gently spread to the edges without disturbing the crumbs.
4. 4Arrange a generous layer of banana slices over the dulce de leche in each cup, overlapping slightly so every bite gets fruit.
5. 5In a cold bowl whip the heavy cream, powdered sugar, and vanilla with a hand mixer on medium-high until medium-stiff peaks form, 2–3 minutes—do not overwhip.
6. 6Pipe or spoon a thick cloud of whipped cream over the bananas, mounding it slightly.
7. 7Finish each cup with grated dark chocolate and a tiny pinch of flaky salt if using. Cover and refrigerate at least 1 hour (or up to 8 hours) so the layers set and flavors meld.
8. 8Serve cold with a long spoon; the bananas will soften slightly into the caramel for classic banoffee texture.