Banoffee cup

Banoffee cup


Cookie base dough:

  • 115g butter
  • 100g granulated sugar
  • 4g salt
  • 4g baking soda
  • 4g baking powder
  • 1 egg
  • 8g corn starch
  • 200g cake flour

To finish the banoffee cups:

  • 1 can condensed milk (cooked)
  • Ponthier banana puree (alternatively you can use slices of fresh bananas, just take the oxidation into account)
  • 250ml (approximately) MEGGLE Creme Patisserie sweetened
  • dark chocolate for decorating


Combine the ingredients into a roll-shaped dough. Wrap it in baking paper and let it firm in a fridge. Cut it in 8 slices (25-30g each). Pre-heat the oven and bake for about 12 minutes at 180°C or until golden. Let it cool.

Crush baked cookies into larger pieces, place them at the bottom of a cup, ideally a transparent one. Use a pastry bag to spread the thick condensed milk over cookies into a smooth layer. Pour the banana puree carefully over the condensed milk in a 1:1 ratio. You can also replace the banana puree with slices of banana. Use a pastry bag again to spread MEGGLE Creme Patisserie sweetened on top and decorate with dark chocolate shavings.