Go Back
+ servings
Banoffee Pie Cups garnished with crushed Heath bars
Print Recipe
5 from 1 vote

Banoffee Pie Cups

Banoffee Pie Cups ~ bite size graham cracker cups filled with diced banana, thick rich caramel topped with whipped cream and crushed toffee candy bits.
Prep Time30 mins
Cook Time9 mins
Course: Dessert
Cuisine: European
Keyword: banoffee pie, easy banoffee pie, banoffee pie cups
Servings: 12

Equipment

  • 24 count mini muffin tin

Ingredients

The Cups:

  • 1 cup graham cracker crumbs
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • 1/2 cup butter softened to room temp
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla

The Filling and Topping:

  • 2 large bananas
  • 13.4 ounce dulce de leche can
  • 8 ounce Cool Whip tub (not Reddi Whip)
  • 8 ounce Heath English toffee baking bits OR 3 Heath candy bars crushed

Instructions

The Cups:

  • Preheat the oven to 350° then lightly spray a 24-count mini muffin pan with cooking spray.
  • In a small bowl, whisk the graham cracker crumbs, flour, baking soda and salt then set aside.
  • In a medium bowl using a hand mixer, cream the butter, brown sugar and granulated sugar then fold in the egg and vanilla. Blend the ‘dry’ ingredients with the ‘wet’.
  • Using a 1 – 1 1/2″ scooper, form 24 balls dropping them into the prepared mini muffin tin> then gently press down on the ball with your fingers or teaspoon size measuring spoon to form the cups.
  • Bake 9 minutes then remove from the oven. The cups puff in the baking process. To reform them use a teaspoon measuring spoon or round blunt end of another kitchen tool gently pressing down in the center. Cool completely.

The Filling:

  • Peel and dice the bananas into small, slightly larger than pea size pieces then add as many as will fit into each cup.
  • 'Frost' the top with the caramel/dulce de leche letting some of it seep between the pieces of banana until you have a smooth rounded top (about 1 teaspoon per cup – you won’t use all the dulce de leche).
  • Pipe or dollop the Cool Whip (see body of post - no fancy piping bags needed!) then sprinkle crushed Heath toffee bits on top.
  • Refrigerate 1 hour or up to overnight.