BANANA-TOFFEE BARS
Perfect for a weeknight dessert or a potluck, these bars go heavy on the decadence with a pecan crust, banana filling and toffee topping.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Generously grease 8-inch square pan with shortening. In medium bowl, beat butter and brown sugar with electric mixer on medium speed 1 minute or until light and fluffy. On low speed, beat in flour and salt just until moistened. Stir in pecans. Press mixture in bottom of pan.
- Bake 10 to 12 minutes or until golden around edges. Cool completely in pan on cooling rack, about 30 minutes.
- Spread about half of the dulce de leche over cooled crust. Top with banana slices. Spread remaining dulce de leche over bananas.
- In chilled small bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff peaks form. Spread whipped cream over top of dulce de leche; sprinkle with toffee bits. Refrigerate about 1 hour or until firm. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 252, Carbohydrate 31 g, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 153 mg
BANOFFEE (BANANA TOFFEE) PIE
An absolutely decadent banana-toffee pie, recreated after a trip to England. This is a fairly common dessert in Britain, with layers of banana, gooey caramel, and whipped cream on a graham crumb crust. It's very sweet, so a small piece goes a long way! The cooking time may seem long, but that is simply the condensed milk caramelizing on the stove. Top with chocolate curls if desired.
Provided by Tara
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 4h20m
Yield 8
Number Of Ingredients 5
Steps:
- Place unopened can of condensed milk in a large pot; cover with water. Bring to boil; reduce to a simmer. Cover pot with lid and simmer for 3 hours to make the toffee, checking periodically to ensure the can is still immersed and adding more water as needed.
- Remove can from the pot and allow to cool until safe to handle. Rinse with cold running water for 10 minutes to speed up cooling.
- Open carefully and stir toffee until smooth. Spread toffee over the bottom of the prepared graham pie crust. Chill for at least 1 hour.
- Layer sliced bananas on top of the toffee. Beat cream in a large bowl until soft peaks form. Add sugar and continue to beat until fluffy. Spread whipped cream over bananas.
Nutrition Facts : Calories 459 calories, Carbohydrate 60.2 g, Cholesterol 57.4 mg, Fat 22.9 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 11.1 g, Sodium 244.6 mg, Sugar 46.7 g
BANANA TOFFEE PIZZA
This is a Pampered Chef recipe I had recently at a party I hosted. It is incredible! It is absolutely to die for! Prep time includes baking the pie shell, but not cooling it. Cooking time is dressing the pizza.
Provided by Amanda Beth
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Shape cookie dough into large circle, 12-18 inches in diameter, and bake until golden brown, approxiamately 20 minutes. Let cool completely.
- Mix cream cheese until smooth, then add brown sugar. Mix until well blended. Fold in whipped topping.
- Spread mixture over cooled cookie crust.
- Coarsely chop candy bars. Just before serving, place banana evenly over filling. Sprinkle candy over pizza. Drizzle ice cream topping over pizza, then sprinkle with almonds.
- Cut into pizza style slices. Refrigerate leftovers, if you have any.
BANOFFEE TRAYBAKE
Fill your cake tin with this simple banoffee traybake, bursting with banana, toffee and chocolate flavours. It's guaranteed to be a new family favourite
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm baking tin with two strips of criss-crossed baking parchment. In a jug, mash the bananas with a fork, then add the butter and sugar and mix with an electric whisk until smooth and creamy.
- Add the eggs one at a time, beating well after each addition, then add the vanilla and a pinch of salt. Use a spatula to fold through the flour, yogurt and chocolate chunks. Scrape the mixture into the tin and smooth over the surface. Bake for 30 mins until risen and golden and a skewer inserted into the centre of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack.
- Cut the traybake into 12 squares, then top each one with a spoonful of caramel and a banana chip, if you like. Will keep in a tin for up to five days, or in the freezer - without the toppings - for up to a month.
Nutrition Facts : Calories 406 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
STICKY TOFFEE BANANA BREAD
Use up overripe bananas to make this sticky toffee banana loaf. It's even more indulgent with the toffee sauce and nut brittle
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 1h40m
Number Of Ingredients 17
Steps:
- Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with a strip of baking parchment.
- Beat the butter and both sugars in a bowl for 5 mins with an electric whisk until really fluffy. Whisk the eggs, banana and yogurt in a separate bowl until mostly smooth, then whisk this into the butter and sugar mixture. Fold in the flour and baking powder until just combined, then fold in the dates and nuts. Spoon into the tin, smooth over the top and bake for 1 hr-1 hr 15 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then lift out using the strip of parchment. You can serve it warm now, or leave to cool completely on a wire rack. Will keep for four days in an airtight container.
- Meanwhile, make the toffee sauce. Put the sugar in a heavy-based frying pan and melt over a medium-low heat until light golden brown and liquid - don't stir, just tilt the pan to melt the sugar. Carefully whisk in the butter until smooth, then pour in the cream slowly and bring to a bubble. Mix until the sauce is smooth and shiny. Pour into a heatproof bowl, cover and leave to cool to room temperature.
- For the brittle, put the sugar in a frying pan with 2 tbsp water over a medium heat, stir briefly, then simmer for 10 mins until the caramel turns amber. Don't stir after the initial mix, just tilt the pan to get an even deep golden colour.
- Meanwhile, line a baking tray with baking parchment. Carefully stir the nuts, banana chips and salt into the caramel, until well coated, then pour onto the tray. Tip the tray (or use a spoon) to make sure the nuts are in a single layer - or they will be harder to separate later. Leave to cool completely before breaking the brittle into shards.
- Stir the toffee sauce to loosen if it's become stiff, or warm for a few seconds in the microwave (add a splash more cream if you need to), then drizzle over the cake so it drips down the sides. Top with the shards of brittle. Will keep for two days in an airtight container.
Nutrition Facts : Calories 464 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
TOFFEE & SESAME BANANAS
Traditional toffee bananas are deep-fried, but this is a lighter version, served with caramel sauce
Provided by Ching-He Huang
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 6
Steps:
- Toss the bananas in 2 tbsp of the sugar. Heat a griddle to medium, then cook the bananas, a few pieces at a time, until sticky and showing griddle marks. Keep warm in a low oven.
- For the sauce, put the remaining sugar, the butter and cream into a saucepan and stir over a gentle heat until the sugar has melted. Stir in the sesame seeds. Can be made up to a day ahead. To serve, put a few pieces of banana into 8 serving dishes, spoon over some of the caramel, then top with a scoop of ice cream.
Nutrition Facts : Calories 312 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.09 milligram of sodium
BOUNTIFUL BRUNCH PIZZA
A tasty Pampered Chef recipe using a 15" round baking stone. (Fall/Winter 1997 Season's Best Recipe Collection by The Pampered Chef)
Provided by Caryn
Categories Breakfast
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Cover 15" Round Baking Stone with sheet of Parchment Paper.
- For crust, combine potatoes, egg, salt, and pepper in a 2 quart bowl; mix well.
- Spread potato mixture into a 14" circle on prepared stone; pat down with spatula.
- Bake 10 minutes; remove from oven.
- For egg topping, whisk eggs and milk in a 1 quart bowl.
- Season with salt and pepper.
- Microwave on high 3 minutes; stir.
- Microwave an additional 3 minutes; stir.
- Spread the cooked egg mixture evenly over the potato crust.
- Chop ham and bell pepper.
- Slice mushrooms and green onion.
- Sprinkle ham, bell pepper, mushrooms, onions, and cheese over the eggs.
- Bake 10 minutes.
- Cut as you would a pizza and serve.
BANANATOFFEE PIZZA
Since I failed making Banaoffee pie, here's an easier "pizza" version!
Provided by Kristin Miller
Categories Other Desserts
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350. Spray a round pizza pan and place cookie dough on pan and flatten out to cover pan. Bake for about 20 mins. and golden brown. Cool crust completely.
- 2. Beat cream cheese until smooth and add brown sugar. Mix well then fold in whipped cream.
- 3. Spread over cooled cookie crust.
- 4. Coursely chop candy bars. Slice bananas and arrange over pizza right before serving. Sprinkle candy bar pieces and almonds. Drizzle caramel over top.
BANOFFEE PIE
With generous layers of dulce de leche, bananas and whipped cream, this dazzling pie is not for the faint of heart. The banoffee or banoffi pie, a mash-up of banana and toffee, was created in 1971 by the chef Ian Dowding and Nigel MacKenzie, the owner of the Hungry Monk, a now-closed restaurant in Sussex, England. The original recipe called for a traditional pie crust, homemade dulce de leche and coffee-flavored whipped cream, but we've simplified it for the home cook by using a graham cracker crust, store-bought dulce de leche and plain whipped cream. If you like, you could add a teaspoon of instant coffee granules to the whipped cream.
Provided by Margaux Laskey
Categories pies and tarts, dessert
Time 30m
Yield One 9-inch pie
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar and salt. Stir until fully incorporated and sandy. (When you pinch a bit of it between your fingers, it should hold together.) Transfer to a 9-inch pie plate. Using your fingers or a flat-bottomed cup, press the mixture into the pie plate and up the sides. Make sure it is well packed. Bake until set, 12 to 15 minutes. Let cool at room temperature for 30 minutes, or cover with plastic wrap and refrigerate up to 2 days.
- Spoon the dulce de leche into the pie crust and spread into an even layer. Pile in banana slices into a relatively even layer (they should overlap). Transfer the pie to the refrigerator while you make the whipped cream.
- Make the whipped cream: Using a handheld mixer or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, vanilla extract and instant coffee, if using, on medium-high speed until firm peaks form, 1 to 2 minutes. Spread the whipped cream on top of the bananas, making sure to spread the whipped cream to the edge, totally covering the bananas (this will help prevent them from browning). Chill the pie, uncovered, for 2 hours and up to overnight.
- To serve, sprinkle the pie with chocolate shavings or fresh coffee grounds, if desired. Store leftover pie in the refrigerator, covered, for up to 5 days. The whipped cream may lose some height, but the pie will be no less delicious.
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