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several small glass jars

Layered Banoffee Pots

These no-bake layered banoffee pots are sweet, creamy dessert jars made with biscuit crumbs, caramel, bananas, and whipped cream. They taste like banoffee pie but are easier to make and serve — no oven, no stress, just pure dessert joy in every spoonful.
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Prep Time 15 minutes
Chilling time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: British-inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups crushed biscuits Digestive or graham crackers
  • ¼ cup unsalted butter melted
  • ¾ cup dulce de leche or thick caramel sauce
  • 2 –3 ripe bananas sliced
  • 1 cup heavy whipping cream
  • 1 tablespoon icing sugar
  • Dark chocolate shavings or cocoa powder for topping, optional

Method
 

Step 1: Make the base
  1. Crush the biscuits into fine crumbs. Mix them with melted butter until evenly coated and crumbly like damp sand. Spoon a few tablespoons into each small jar or glass and press down gently. Chill for 10 minutes to set.
Step 2: Add the caramel layer
  1. Spoon a generous layer of caramel or dulce de leche over the chilled biscuit base. Don’t worry about perfect layers — the swirls look great once it’s set.
Step 3: Add the bananas
  1. Slice your bananas and lay them evenly on top of the caramel. Try to cover the caramel completely so the bananas stay fresh-looking.
Step 4: Whip the cream
  1. In a bowl, whip the heavy cream with icing sugar until soft peaks form. It should look fluffy but not stiff.
Step 5: Layer and finish
  1. Add a layer of whipped cream on top of the bananas. Repeat the layers (biscuit, caramel, banana, cream) if your jars are tall enough. Finish with a sprinkle of chocolate shavings or a dusting of cocoa powder.
Step 6: Chill before serving
  1. Refrigerate the jars for at least 1 hour so the flavors can blend and the layers set nicely.

Notes

  • Use ripe but firm bananas so they hold their shape.
  • You can prepare these pots up to 24 hours in advance — just cover and refrigerate.
  • For a lighter version, use Greek yogurt instead of whipped cream.
  • If you love coffee, drizzle a bit of espresso over the caramel for a banoffee tiramisu twist.