Banoffee Pie Cupcakes

What You Need


300g Triple Chocolate Cookies

275g Salted Butter

125g Dark Brown Sugar 

2 Bananas

1 tin Condensed Milk


150ml Double Cream

1Tbsp Icing Sugar 

Two Pieces Dark Chocolate 

1.  Put the cookies in a processor and blitz until you have fine crumbs, Melt 150g of the salted butter and mix in. Press into cupcake cases and chill 

2. Melt the rest of the butter in a pan and add in the brown sugar until it dissolves. Pour in the condensed milk and bring to a boil, while stirring to thicken. Take off the heat and add salt.

3. Take the cupcake cases out the fridge and pour the mixture over the biscuit bases. Return to the fridge and allow to set. 

4. Add the double cream and icing sugar to a bowl and use an electric whisk to create a firm consistency

5. Slice the bananas and arrange over the chilled cupcakes

6. Add a dollop of whipped cream to each

7.Grate the dark chocolate over them as a light dusting

8. Enjoy!


Our take on a traditional banoffee pie, making them into single portions which are easier and less messy to travel with.  

These taste as good as they look, and are super easy to make.

The triple chocolate cookie base shines through and compliments the caramel perfectly.  

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