These banoffee pie cups use just five ingredients and take under five minutes to assemble. High in protein and carbohydrates, they’re ideal as a pre- or post-workout snack. Layers of speculoos biscuits, Biscoff spread, banana and protein yoghurt make a simple, satisfying treat.
These banoffee pie cups are bound to become a favourite. They taste indulgent but are quick and easy to put together, making them perfect for busy days or after training when you want something tasty that also refuels you.
I love experimenting with protein powder in desserts to boost their nutritional value while keeping them delicious. Adding protein to treats like this gives you a bit more muscle-supporting nutrition without changing the flavour too much.
Traditional banoffee pie combines banana, toffee and cream on a biscuit base. This version keeps the flavour profile you love but swaps the heavy cream for a protein-enriched yoghurt and uses crushed speculoos biscuits and Biscoff spread to recreate the caramel notes. It’s easy to make vegan too by choosing dairy-free yoghurt and a plant-based protein powder. Speculoos biscuits and Biscoff spread are already vegan-friendly.
What is Banoffee Pie?
“Banoffee pie is a British dessert pie made from bananas, cream and a thick caramel sauce, combined either on a buttery biscuit base or one made from crumbled biscuits and butter.”
Banoffee pie is undeniably delicious, though the classic version can be high in sugar and fat. This recipe keeps the signature banana and toffee flavours but lightens the creamy element with yoghurt and adds protein to make the cups more balanced for active lifestyles.
Pre- and post-workout nutrition
Note: I’m not a registered dietitian, but as someone training to be a personal trainer I’ve learned the value of fueling around workouts. A pre-workout snack supports performance and a post-workout snack helps refill glycogen and aid recovery.
Carbohydrates are important for energy—bananas and the biscuit layers deliver quick carbs—while protein supports muscle repair. These banoffee cups provide both, making two servings so you can have one before and one after a workout if you like.
Ingredients
You only need five ingredients:
- Speculoos biscuits – spiced cookies that make a crunchy, caramel-like base. Vegan-friendly.
- Biscoff spread – cookie butter with caramel notes that mimic toffee.
- Banana – use a ripe banana for the best sweetness and texture.
- Yoghurt – plain or Greek yoghurt works; use a plant-based option for vegan cups. Soy yoghurt has a higher protein content among dairy-free choices.
- Vanilla protein powder – whey or plant-based. Omit if you prefer, but it boosts protein and thickens the yoghurt layer.
Step-by-step instructions
The method is very simple and fast:
- Crush the biscuits. Place them in a sealable bag and crush with a rolling pin, or pulse in a blender.
- Melt the Biscoff spread gently in a microwave-safe bowl for about 30 seconds, or warm it until pourable.
- Slice the banana into coins.
- Make the protein yoghurt by whisking protein powder into the yoghurt until smooth. Adjust quantities until you reach your preferred thickness. If the protein powder tastes slightly bitter, a small pinch of salt can balance the flavor.
- Layer the crushed biscuits, banana slices, melted Biscoff and protein yoghurt in jars or ramekins. Repeat the layers until the containers are filled.
That’s it—ready to enjoy.
Tips
- Meal prep multiple cups at once. To prevent banana slices browning, squeeze a little lemon juice over them before sealing.
- Use small jars or repurposed nut butter containers to make these easy to take on the go.
Serving and storing suggestions
Store the cups in the refrigerator in sealed jars. They are best eaten within two days. If taking them out of the fridge for longer periods, aim to consume within four hours. These cups also freeze well and are pleasant eaten partially frozen.
More high-protein snacks to try:
- Protein Ice Cream Bars
- 4-ingredient Protein Scones
- Chocolate Chip Protein Cookies
- Easy Chickpea Protein Bars
If you make this recipe, please share your feedback and rating in the comments and tag on social media if you’d like—I’d love to see your photos and hear how you enjoyed them!
Biscoff Banoffee Pie Cups
Equipment
- Two small jars, cups or ramekins
Ingredients
- 4 Speculoos Biscuits
- 3 tbsp Biscoff Spread
- 1 Banana
- 1/2 cup Plain Yoghurt (use plant-based for vegan)
- 1/4 cup Vanilla Protein Powder (30g) (use plant-based for vegan)
Instructions
- Crush the speculoos biscuits in a bag with a rolling pin or pulse in a blender.
- Melt the Biscoff spread in a microwave-safe bowl for about 30 seconds until pourable.
- Slice the banana into coins.
- Whisk the yoghurt and protein powder together until smooth, adjusting the amount of powder for your preferred thickness.
- Layer crushed biscuits, banana slices, melted Biscoff and the yoghurt mixture in jars. Repeat to fill the jars.
Notes
- Meal prep multiple servings and add a squeeze of lemon to banana slices to prevent browning.
- Adjust the protein powder amount to reach the desired consistency.
These nutritional values are a guide and may vary depending on brands and measurements.