I absolutely love this dessert, it’s easily in my top three.
I first discovered it at one of my favorite restaurants, and I couldn’t rest until I recreated an even better version at home.
Now, it’s a must-have at every gathering… and everyone always loves it. There’s something so comforting about a simple dessert that looks beautiful, tastes amazing, and doesn’t take a lot of effort to make.
These Banoffee Dessert Cups are exactly that kind of treat. They combine the warm spiced flavor of Lotus Biscoff cookies, sweet banana, creamy dulce de leche, and a light whipped cream topping into a dessert that feels indulgent without being complicated.
They’re perfect for family dinners, parties, or those moments when you just want to make something special without spending hours in the kitchen.
Banoffee Dessert Cups
Ingredients (for 1 regular cup and 3 mini cups):
- 1 cup / 120 g Lotus Biscoff cookies, crushed
- 2 dessert spoons (about 2 tablespoons) / 30 g melted butter
- 1 medium ripe but firm banana
- 1 can (about 14 oz) / 397 g dulce de leche or cooked sweetened condensed milk
- 3/4 cup + 1 tablespoon / 200 ml heavy cream, very cold
- 1 to 2 tablespoons dulce de leche, for the whipped cream
- 1 tablespoon chocolate chips, for decoration (optional)
Step-by-Step Instructions
1) Crush the Lotus Biscoff cookies into fine crumbs. Divide the crumbs between your serving cups, then add a little melted butter to each one. Mix directly in the cups with a spoon until combined.
2) Use the back of a spoon to gently press the cookie mixture down so it forms a firm base.
3) Place the cups in the refrigerator for 20 to 30 minutes so the base can firm up.
4) While the cups are chilling, pour the very cold heavy cream into a bowl and whip until it is almost firm.
5) Add 1 to 2 tablespoons of dulce de leche to the whipped cream and beat again until you get a smooth, creamy mixture.
6) Remove the cups from the refrigerator. Heat the dulce de leche in the microwave for about 15 seconds, then stir well so it becomes smoother and creamier. If needed, add 1 tablespoon of milk and mix well.
7) Slice the banana into thin rounds. Place some banana slices around the inside edge of each cup.
8) Spoon the dulce de leche into each cup. Use about 1 tablespoon for smaller cups and 2 tablespoons for larger cups, or adjust to your taste.
9) Place 2 more banana slices on top of the dulce de leche layer in each cup.
10) Spoon or pipe the whipped cream mixture on top.
11) Finish each cup with 2 banana slices, a few drizzles of dulce de leche, and some chocolate chips if using.
12) Refrigerate for at least 2 hours before serving.
Enjoy!
Suggestions:
If you love desserts that are easy to make but still feel special, these Banoffee Dessert Cups are a perfect choice.
They’re creamy, sweet, and full of flavor, with that irresistible combination of cookie crunch, banana, and caramel in every bite. Even better, they can be made ahead of time, making them a super convenient option for any occasion.
If you don’t have Lotus Biscoff cookies on hand, you can easily substitute them with digestive biscuits or Maria-style cookies. These alternatives still create a delicious base with a slightly lighter, more neutral flavor.
For the topping, feel free to get creative. Instead of chocolate chips, try chocolate shavings for a more elegant finish, or add a light sprinkle of cinnamon for a warm, cozy touch.
You May Also Like
- Easy Strawberry Shortcake with Biscoff
- 17 Easy No-Bake Desserts
- 29 Mini Dessert Cups for Parties
- 14 Make-Ahead Fruit Desserts
If you’re expecting to see only religious content, you’re in the wrong place! Learn how to farm like a Mormon woman. I’ll teach you gardening tips, DIY’s and much more!