Who doesn’t love a tiny dessert that’s made just for you? I know I am a fan, and this Banoffee Verrine recipe is the perfect low-fuss no-bake dessert that will be an absolute hit at your next dinner party!
This mini dessert recipe is for individual dessert cups filled with all the flavors of a banoffee pie! Layers of dulce de leche, crushed biscuits, ripe bananas, and chantilly cream.
If you are also a fan of banana-flavored desserts then have a look at this recipe for Banana and Caramel Cupcakes, this recipe for Banana Blueberry Cake, or this recipe for a Banana and Caramel Bundt Cake.
Ingredients
To make these easy banoffee pie cups you will need the simple ingredients listed below. Remember to always choose quality ingredients when making desserts.
- Ripe bananas
- Brown sugar
- Dulce de leche
- Whipping cream
- Vanilla bean paste
- Powdered sugar
- Butter biscuits
- Unsalted butter
- Lemon juice
- Chocolate
Ripe bananas – it is important to choose ripe bananas for this recipe as they have the best flavor and the most sweetness. Stay away from soft overripe bananas and green bananas alike.
Dulce de leche – this recipe uses store-bought dulce de leche or caramel. You can choose to make your own by boiling a tin of condensed milk if you can’t find any.
Whipping cream - Heavy cream refers to creams that have a fat content higher than 36%, in South Africa, these creams are often called whipping cream. Don’t make the mistake of confusing this with double thick cream, it isn’t the same!
Vanilla bean paste – since this recipe is made with crème Chantilly, which is a sweetened whipped cream flavored with vanilla, it is important to use a quality vanilla bean paste rather than vanilla essence.
Powdered sugar – powdered sugar or icing sugar is used to sweeten the cream.
Butter biscuits – choose your favorite butter biscuits or cookies for this recipe, I have chosen to use Tennis biscuits. You can buy biscuits or make your own, this recipe for vanilla biscuits is a great option if you can’t find what you are looking for. Plain digestive biscuits are also a good option!
Chocolate – these mini desserts are topped with chocolate, use milk or dark chocolate, I used Flake.
See the recipe card for quantities.
Instructions
Follow the easy steps below to make these mini banana caramel desserts. First, you will be caramelizing the bananas, then the whipped cream, and then assemble the dessert in mini glasses.
STEP 1: Caramelize bananas. Peel then cut half of the bananas into discs about a cm thick (0,4 inches). Press each cut side of the bananas into the brown sugar. Melt 10g of butter in a frying pan set over medium-high heat. Add the bananas and fry on each side until caramelized and golden. Set aside to cool.
STEP 2: Crush the biscuits. Place the biscuits into a food processor and pulse until crushed, do not over-crush the biscuits.
STEP 3: Combine biscuits and butter. Melt the remaining butter in the microwave and in a large bowl mix together the biscuits and melted butter.
STEP 4: Make the cream. To a bowl of a stand mixer fitted with a whisk attachment, add the cream, icing sugar, and vanilla bean paste. Beat at medium-high speed until soft peaks form.
STEP 5: Prepare fresh bananas. Slice the remaining bananas into discs of about a cm thick (0,4 inches). Once sliced, add them to a mixing bowl and pour over the lemon juice, gently combine.
STEP 6: Assemble. Divide the crushed biscuit mixture between 6 mini glasses, then add a layer of the caramelized bananas. On top of this spoon or pipe a layer of the dulce de leche, then a layer of the whipped cream. Onto the cream add the fresh bananas and another layer of dulce de leche. Top each dessert with the remaining cream and sprinkle on the chocolate shavings. Serve and enjoy!
Hint: Be sure the caramelized bananas have cooled completely before assembling the desserts.
Variations
You can choose to make these desserts with only fresh bananas, instead of both fresh and caramelized bananas.
Equipment
You will need 6 mini dessert glasses and either a stand mixer, handheld electric whisk, or normal whisk to make the cream.
This dessert can also be made in a large dish if you don’t have mini glasses.
Storage
This dessert is best eaten as soon as it is made due to the cream. If there is any left over store the glasses in the fridge for about a day.
I do not recommend freezing this dessert.
Top tips
Follow these top tips to make sure you are making the perfect mini banoffee desserts.
- Choose ripe bananas, not too green or too spotty.
- Allow the caramelized bananas to cool completely before assembling the dessert.
- Be careful not to overwhip or under whip the cream.
- Serve this dessert soon after it has been assembled.
FAQ
A dessert verrine is a mini layered dessert served in a small glass.
Yes, you can although the taste will be slightly different.
If you can’t find dulce de leche, choose to make your own dulce de leche by boiling a tin of condensed milk. To do this, submerge the tin in a pot of boiling water and boil it for two hours. Be sure never to let the water level drop below the tin, otherwise, the tin could explode.
I’m such a fan of easy delicious desserts that need no oven time! If you made these banoffee verrines and love them as much as I do – please leave a comment and star review below, I love hearing from you!
Happy Baking
With Love,
Kitty
📖 Recipe
Banoffee Verrine
Equipment
- 6 dessert glasses
Ingredients
- 6 bananas
- 3 tablespoon brown sugar
- 1 tablespoon lemon juice
- 90 g unsalted butter
- 200 g Tennis biscuits
- 200 g dulce de leche
- 250 ml whipping cream
- 1 tablespoon powdered sugar
- 1 tablespoon vanilla bean paste
- 100 g milk chocolate
Instructions
- Peel then cut half of the bananas into discs about a cm thick (0,4 inches). Press each cut side of the bananas into the brown sugar.
- Melt 10g of butter in a frying pan set over medium-high heat. Add the bananas and fry on each side until caramelized and golden. Set aside to cool.
- Place the biscuits into a food processor and pulse until crushed, do not over-crush the biscuits.
- Melt the remaining butter in the microwave and in a large bowl mix together the biscuits and melted butter.
- To a bowl of a stand mixer fitted with a whisk attachment, add the cream, icing sugar, and vanilla bean paste. Beat at medium-high speed until soft peaks form.
- Slice the remaining bananas into discs about a cm thick (0,4 inches). Once sliced, add them to a mixing bowl and pour over the lemon juice, gently combine.
- Divide the crushed biscuit mixture between 6 mini glasses, then add a layer of the caramelised bananas. On top of this spoon or pipe a layer of the dulce de lech, then a layer of the whipped cream. Onto the cream add the fresh bananas and another layer of dulce de lech. Top each dessert with the remaining cream and sprinkle on the chocolate shavings. Serve and enjoy!
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