STICKY TOFFEE BANANA PUDDING
Sticky Toffee Banana Pudding Cake
Provided by Lauren Chattman
Categories Cake Milk/Cream Mixer Egg Dessert Quick & Easy Banana Butter Bon Appétit Birthday Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 to 12 servings
Number Of Ingredients 17
Steps:
- For toffee sauce:
- Bring 1 1/4 cups cream, brown sugar, corn syrup, butter, and 1/8 teaspoon salt to boil in heavy small saucepan over medium heat, whisking until sugar dissolves. Reduce heat to medium-low and cook at gentle boil until sauce coats spoon thickly and is reduced to 11/2 cups, whisking occasionally, about 15 minutes. Remove from heat and cool. Whisk in 3 tablespoons or more cream to thin sauce to desired consistency. DO AHEAD: can be made 2 days ahead. Cover and chill. Rewarm slightly before using.
- For banana cake:
- Preheat oven to 350°F. Butter 8 x 8 x 2-inch nonstick metal baking pan. Dust baking pan with flour, tapping out excess.
- Whisk flour, baking powder, and 1/2 teaspoon salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, rum, and vanilla (batter may look curdled). Add dry ingredients in 4 additions, beating just to blend after each addition. Spread batter evenly in prepared baking pan.
- Bake cake until tester inserted into center comes out clean, 35 to 38 minutes. Spread 1/2 cup toffee sauce evenly over cake. Return cake to oven and bake until sauce is bubbling thickly, about 6 minutes. Cool cake in pan on rack 30 minutes. Cut around cake in pan. Cut cake into 9 squares or 12 rectangles. Serve cake slightly warm or at room temperature with toffee sauce and top with sliced bananas, if desired.
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
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
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
BANANA DUMPLINGS WITH TOFFEE SAUCE
Make and share this Banana Dumplings with Toffee Sauce recipe from Food.com.
Provided by dale7793
Categories Sauces
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sift flour, baking powder and cinnamon into a bowl.
- Rub in butter.
- Stir in sugar, banana, and enough milk to form a sticky dough.
- To make the sauce, combine all the sauce ingredients in a saucepan.
- Stir over a low heat, without boiling until the sugar has dissolved.
- When it has dissolved bring to the boil, without stirring and then reduce the heat to a simmer.
- Drop tablespoons of dough mixture into the simmering sauce and simmer them, covered, for 15 minutes or until they are cooked.
- Serve the dumpling with the toffee sauce.
Nutrition Facts : Calories 356, Fat 9.2, SaturatedFat 5.6, Cholesterol 24.2, Sodium 265.6, Carbohydrate 65.9, Fiber 1.6, Sugar 38.3, Protein 4.2
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
SOUTHERN BANANA DUMPLINGS
I've seen other types of banana dumpling recipes, but this is the version that we grew up with from my Gramma. This was always a favourite of the grandkids.
Provided by Sassy in da South
Categories Low Protein
Time 1h30m
Yield 24 dumplings, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a 9-by-13-inch baking dish, combine the sugar and water. Add the butter and place in the oven to melt the butter.
- Meanwhile, place the flour in a mixing bowl. Use two knives or a pastry blender to cut in the shortening until the mixture resembles coarse crumbs. With a fork, stir in just enough milk or buttermilk until the dough leaves the side of the bowl.
- Turn dough onto lightly floured surface and knead 2 or 3 times, then use a rolling pin to roll out to 1/4-inch thickness. Use a 3-inch cutter to cut 24 rounds. Place a piece of banana in the center of each biscuit, then pull the dough around the banana and pinch the ends to seal on top.
- When the butter is melted, remove the pan from the oven and stir until the sugar completely dissolves.
- Place the banana dumplings, sealed side down, in the syrup. Sprinkle with a little sugar and return to the oven.
- Bake until golden brown, 50 to 60 minutes.
Nutrition Facts : Calories 750.9, Fat 25.5, SaturatedFat 12.6, Cholesterol 44.5, Sodium 654.8, Carbohydrate 129, Fiber 2.7, Sugar 90.6, Protein 5.8
DARK CHOCOLATE BANANA CAKE WITH DELICATE LIME TOFFEE SAUCE
This cake is perfect for anyone who loves chocolate cake and is slightly bored with banana cake. In Australia it is too hot for icing; it just slips right off the cake. So I came up with a recipe that I could serve as a dessert. On the plate with its mysterious dark softness and rolled scoop of vanilla icecream and accent of finely chopped lime zest It looks as though it comes straight out of Marie Claire!
Provided by Tigg6590
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 20
Steps:
- Preheat oven to 180 degrees Celcius.
- Grease and place grease-proof paper in one 13 x 9 inch baking pan.
- Melt the chocolate in a double boiler or use a small dish standing in a saucepan of boiling water that comes half way up the sides on low heat.
- Mash the bananas on a plate.
- In a large bowl mix together flour, sugar, cocoa, baking soda, salt and baking powder.
- In a separate bowl mix together milk, eggs, coffee (2 tsps to one measuring cup of boiling water, don't use your favourite coffee cup !), oil, vanilla and cider vinegar.
- Add the milk mixture, the mashed banana and the melted chocolate to the flour mixuture stirring thouroughly with a wooden spoon until combined. The batter will be thin.
- Pour into prepared pan.
- Bake until top of cake springs back when pressed and cake tester inserted comes out clean. (About 35 - 40 minutes.).
- Let cool then turn out onto wire rack.
- Delicate Lime Toffee Sauce.
- Put water and extra sugar in saucepan and melt on a low heat.
- Turn heat up to medium and cook until sugar reaches soft crack stage. (drip a little of syrup into cold water, if it sets firmly but doesn't quite break with a snap its ready) (About 5 - 6 minutes).
- Stir in the lime juice and cook for 30 seconds to 1 minute then remove from heat.
- To serve cut cake into 4 inch squares, one per person. Place on dessert plate with one rolled scoop of vanilla icecream. Pour a little lime sauce over icecream and half of the slice of cake. Decorate with lime zest to garnish.
Nutrition Facts : Calories 4934.8, Fat 194.3, SaturatedFat 54.7, Cholesterol 457.2, Sodium 5872.1, Carbohydrate 790.1, Fiber 41.1, Sugar 497.1, Protein 70
BANANA TOFFEE BLONDIES
Make and share this Banana Toffee Blondies recipe from Food.com.
Provided by Molly53
Categories Bar Cookie
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350.
- Grease and flour a 9" baking pan.
- Sift flour, baking powder and salt into a bowl; set aside.
- In another bowl, beat butter and brown sugar until fluffy.
- Add vanilla extract.
- Beat eggs in one at a time until blended.
- Add flour mixture a little at a time just until blended.
- Stir in 1 cup of toffee bits and the banana by hand.
- Pour into the prepared pan and sprinkle remaining toffee bits on the top.
- Bake 30 minutes.
- Cool, dust with powdered sugar and cut into squares.
Nutrition Facts : Calories 234.2, Fat 9.7, SaturatedFat 5.8, Cholesterol 62.5, Sodium 168.2, Carbohydrate 34.7, Fiber 0.6, Sugar 24.5, Protein 2.6
BANANA-TOFFEE MUFFIN TOPS
"Toffee bits and bananas give a delightful flavor to these moist breakfast treats," says Betty kleberger of Florissant, Missouri. "I sometimes sprinkle coarse sugar crystals on top for a special look." Tip: You can use miniature semisweet chocolate chips insread of English toffee bits," she suggests.
Provided by Taste of Home
Time 25m
Yield about 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the biscuit mix, toffee bits and sugar. , In another bowl, combine the egg, cream and vanilla; stir in the bananas. Stir into the dry ingredients just until combined., Drop by tablespoonfuls onto greased baking sheets. Sprinkle with additional sugar. , Bake at 425° for 11-13 minutes or until golden brown. Remove to wire racks. Serve warm.
Nutrition Facts : Calories 130 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 240mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
BANANA DUMPLINGS
Getting tired of fruit chaat for your Iftari? Need to whip up something fried quickly for a friend? Banana Dumplings to the resuce.
Provided by WannabeChefMV
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and slice your bananas in small pieces.
- In a bowl, mix flour, milk, sugar, beaten egg, baking powder and oil as directed.
- Mix well until you get a thick mixture.
- Slide all your chopped banana pieces into this mixture.
- Take a deep frying saucepan or wok. Make sure you heat about half a cup of oil to the saucepan so the dumplings fry well.
- Keep the stove on medium to high heat.
- Using a tablespoon or wooden spoon, pick each banana piece from the bowl and pour directly into the hot oil. A little bit of the mixture will spread around the banana piece and that's good.
- Turn each dumpling after 1-2 minutes of deep frying so both sides are done well.
- As soon as the dumplings are golden brown, drain them on paper towel and serve hot with tea or coffee!
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