Banoffee Cups

Ingredients

• 5 oz digestive biscuits or graham crackers (150 g, 10 digestive biscuits)
• 1/3 cup melted unsalted butter (75 g)
• pinch cinnamon powder
• 1 can sweetened condensed milk (15 zo, 400g )
• 1/4 cup dark brown sugar
• 1/4 cup butter (1/2 stick, 56 g)
• 2-3 bananas, thinly sliced
• squeeze lemon juice
• 1 cup heavy whipping cream, cold (250 ml)
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• cocoa powder or grated chocolate to top

Instructions

1. 1

   --- For the crust: ---

2. 2

   Crush the biscuits into a fine powder by using a food processor, or placing them in a large freezer bag and whacking them with a rolling pin.

3. 3

   Stir the crumbs with melted butter and cinnamon until well moistened. Place 2 tbsp or so of crust into each dessert cup, press down with a spoon to get an even, compressed layer, and place in the fridge while you prepare the filling.

4. 4

   --- Make the toffee: ---

5. 5

   Stir the butter and brown sugar for the filling in a heavy bottomed saucepan on low heat until melted and combined. Add the condensed milk, turn heat up to medium and cook, stirring constantly until mixture comes to a boil and thickens and darkens into a light golden brown color, a few minutes. Remove from heat.

6. 6

   --- To assemble: ---

7. 7

   With an electric mixer, whip the heavy cream with the icing sugar and vanilla until soft peaks form.

8. 8

   In a separate bowl, toss the sliced bananas with a squeeze of lemon juice,this will help prevent browning.

9. 9

   Take out the cups from the fridge, and add 1-2 tbsps of the toffee filling on top of the biscuit crumbs in each cup, then add a layer of sliced bananas, and whipped cream topping. Repeat layers with more biscuit crumbs, toffee, bananas and whipped cream if you have space in your cup.

10. 10

    Keep in the fridge until ready to serve, it's best if the banoffee chills a few hours or overnight.