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Banoffee Dessert Pots

Banoffee Dessert Pots

Biscuit base, caramel layer, custard layer, whipped cream and banana slices, in individual serving glasses
Course Dessert
Cuisine American
Keyword Dessert
Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Calories 816kcal
Author thebakingexplorer


  • 100 g Digestive biscuits or ginger nut biscuits, crushed
  • 250 g Caramel good quality shop bought, or homemade
  • 3 Bananas
  • 400 g Can of ready made custard
  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 1 tbsp Lemon juice
  • Chocolate flake bar or grated milk choc


  • Split the crushed digestive biscuits between the serving glasses - the glasses I used have a 250ml capacity
  • Add a layer of caramel to each glass
  • Then add slices of banana
  • Next, add a layer of the custard
  • Whip up the cream with the icing sugar and vanilla, then dollop or pipe it over the custard
  • Brush the remaining slices of banana with the lemon juice so they don't go brown quickly, and push them into the cream
  • Finally sprinkle with the grated chocolate, or crushed up flake bar
  • Serve immediately or store in the fridge for up to 24 hours


If you need a caramel sauce recipe, try my Homemade Caramel Sauce.


Calories: 816kcal | Carbohydrates: 110g | Protein: 11g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 158mg | Sodium: 386mg | Potassium: 753mg | Fiber: 3g | Sugar: 67g | Vitamin A: 1368IU | Vitamin C: 10mg | Calcium: 285mg | Iron: 2mg