These banoffee pie cups use just five ingredients and come together in under five minutes. High in protein and carbohydrates, they make a great pre- or post-workout snack. Layers of speculoos biscuits, Biscoff spread, banana and protein yogurt create a delicious, simple treat.
These banoffee pie cups are quick, tasty and versatile. They’re a perfect snack when you want something sweet but still relatively balanced—especially if you’re active and want some extra protein. The recipe adapts easily to vegan diets by swapping in plant-based yogurt and protein powder.
I enjoy experimenting with protein powder in desserts to boost their nutritional value while keeping them indulgent. Adding protein makes treats like this feel more like a nourishing snack rather than just an empty-calorie dessert.
What is Banoffee Pie?
Traditional banoffee pie is a British dessert made of bananas, cream and a thick caramel sauce on a buttery biscuit base or a base made from crumbled biscuits and butter. It’s delicious but often high in sugar and fat. These banoffee pie cups capture the classic flavours with fewer heavy elements, replacing cream with protein yogurt and using Biscoff spread for that caramel-like note.
Pre- and Post-Workout Nutrition
I’m not a registered dietitian, but as a trainee personal trainer I’ve learned that fuelling before and after workouts can significantly affect performance and recovery. A pre-workout snack provides energy for the session, while a post-workout snack helps replenish glycogen and support muscle repair.
These banoffee pie cups supply carbohydrates from the biscuits, Biscoff spread and banana, plus protein from the yogurt and protein powder—making them suitable both before and after training. They conveniently make two servings, so you can enjoy one before and one after your workout if you like.
Pre-workout
Carbohydrates are the primary fuel for exercise, so having a carb source before training helps performance. A little protein also supports muscle maintenance and recovery. These cups hit both targets with a balance of carbs and protein.
Post-workout
After training, a mix of carbs and protein helps restore glycogen and support muscle repair. Enjoying one of these cups after exercise is a simple, tasty way to refuel.
Ingredients
You only need five ingredients to make these banoffee pie cups.
- Speculoos biscuits – spiced biscuits that work well crushed as a base; many are vegan.
- Biscoff spread – cookie butter with caramel-like flavour that mimics toffee.
- Banana – use a ripe banana for the best flavour and texture.
- Yogurt – plain or Greek yogurt, or a higher-protein plant alternative such as soy yogurt for a vegan option.
- Vanilla protein powder – whey or plant-based; adjust or omit to suit taste and dietary needs.
Step-by-step instructions
The method is very simple and quick.
Step 1. Crush the biscuits. Put them in a freezer bag and crush with a rolling pin, or use a blender or pestle and mortar.
Step 2. Melt the Biscoff spread. Place it in a small bowl and heat for about 30 seconds until pourable.
Step 3. Slice the banana. Cut into coins for layering.
Step 4. Make the protein yogurt. Combine yogurt and protein powder in a bowl and whisk until smooth. Adjust the amount of powder to reach your preferred thickness. If the powder tastes slightly bitter, a small pinch of salt can balance the flavour.
Step 5. Layer the cups. Start with crushed biscuits, add banana coins, drizzle melted Biscoff, then spoon over the protein yogurt. Repeat the layers until the jar or ramekin is filled.
That’s it — ready to eat in minutes.
Tips
- Make multiple jars for meal prep. If you’re not eating them immediately, squeeze a little lemon juice on the banana slices to slow browning.
- Reuse small sauce or nut butter jars to make these portable and easy to take on the go.
Serving and Storing Suggestions
Store the cups in jars with lids in the refrigerator and consume within two days for best texture and flavour. If carrying them on the go, try to eat within four hours of leaving the fridge. These cups also freeze well and are enjoyable slightly frozen for a different texture.
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 leave feedback and a rating in the comments. I’d love to see photos and hear how you adapted it.
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 yogurt (use plant-based for vegan)
- 1/4 cup Vanilla protein powder (30g, plant-based or whey)
Instructions
- Crush the speculoos biscuits in a freezer bag with a rolling pin, or blend them.
- Melt the Biscoff spread in a small microwave-safe bowl for 30 seconds or until runny.
- Slice the banana into coins.
- Whisk the yogurt and protein powder together until smooth, adjusting powder for desired thickness.
- Layer crushed biscuits, banana coins, melted Biscoff and the yogurt mixture in jars. Repeat layers until full.
Notes
- To prevent bananas browning, squeeze a little lemon juice on the slices if making ahead.
- Adjust the amount of protein powder to reach your preferred yogurt consistency.
Nutrition values are approximate and will vary depending on ingredients and measurements.