Banana Toffee Bars Food

BANANA BRICKLE BARS

Steps:

• Heat oven to 350°F. Spray rectangular pan, 13x9x2 inches, with cooking spray. Beat granulated sugar, brown sugar and banana in large bowl until well blended. Add egg and oats; beat well. Stir in flour and baking soda until well blended. Spread in pan.
• Bake 16 to 20 minutes or until bars spring back when touched lightly in center.
• Remove from oven; place on wire rack. Immediately sprinkle white baking chips over bars. Let stand 1 to 2 minutes to melt; spread over bars. Sprinkle with toffee bits. Cool at least 30 minutes. For bars, cut into 6 rows by 4 rows.

BANOFFEE PIE

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.

BANANA-TOFFEE BARS

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.

BANANA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the shortening and sugar until smooth. Stir in the milk and 1 teaspoon vanilla. Combine the flour, baking soda and 1/2 teaspoon salt; stir into the sugar mixture. Mix in 1 banana, 1 teaspoon lemon juice and walnuts. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Let bars cool in the pan on a wire rack.
• To make the frosting: In a medium bowl, mix together the melted butter, 1 teaspoon vanilla, confectioners' sugar, 1/2 banana, 1/2 teaspoon of salt and 1/4 teaspoon lemon juice using an electric mixer. Beat until smooth. Spread over cooled bars and then cut into squares.

HEATH BAR TOFFEE CHIP BANANA BREAD

Steps:

• Preheat oven to 350 degrees F. and spray 9 1/2 x 5 1/2 inch bread pan lightly with cooking spray.
• Cream butter and sugars until well combined. Stir in bananas, eggs and vanilla mixing to combine. Stir in flour, baking soda, salt, Heath Bar, and chocolate chips. Stir until combined and transfer to bread pan.
• Bake for 55-60 minutes or until baked through. Let cool completely then cut into slices.

EASY TOFFEE BARS

Steps:

• Preheat oven to 350F.
• Spray a 9-inch square pan and line with parchment paper.
• Cream butter and sugar together in a large mixing bowl.
• Beat in egg yolk and vanilla extract.
• Gradually mix in flour and salt.
• Press dough into prepared baking dish and bake for 12 to 15 minutes or until set.
• Sprinkle chocolate chips over the top and return to the oven for an additional minute.
• Remove from the oven and use an offset spatula to spread the chocolate evenly over the top of the bars.
• Sprinkle with chopped pecans.
• Use a pizza cutter to score into bars and then let cool on a wire rack.
• Once cool, remove from the pan and cut into bars.
• Store in an airtight container.

BANANA BRICKLE MUFFINS

Steps:

• In a large bowl, combine the flour, brown sugar and baking powder. In a small bowl, combine the bananas, milk, oil and egg. Stir into dry ingredients just until moistened. Fold in 1 cup toffee bits. , Fill greased muffin cups three-fourths full. Sprinkle with remaining toffee bits. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

BANANA PUDDING DREAM BARS

Steps:

• In a blender or food processor, finely crush 20 of the Oreo cookies.
• Put the butter into a medium microwavable bowl, and place into the microwave for 30 seconds or until completely melted.
• Add the cookies to the butter and mix until well moistened. Press into an ungreased 8 X 8-inch baking dish.
• Place into the freezer to chill for at least 30 minutes.
• Mix the package of pudding with the 1 1/2 cups of milk in a small bowl.
• Mash one of the bananas.
• In a mixing bowl, cream the mashed banana and cream cheese. Add in the confectioners' sugar, and vanilla and mix thoroughly.
• Fold in 1 cup of the Cool Whip or stabilized whipped cream, and mix until well blended.
• Slice the two remaining bananas and place over the cooled crust.
• Place dollops of the cream cheese mixture over the bananas and with an offset spatula, gently spread to completely cover.
• Evenly spread the pudding over the cream cheese mixture.
• Top with the remaining Cool Whip.
• Refrigerate for at least two hours.
• Place the 8 remaining Oreos into a plastic bag and crush. Sprinkle on top of the bars before serving.

BANOFFEE (BANANA TOFFEE) PIE

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.

TOFFEE BARS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and salt, beating until smooth. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 17-19 minutes or until light golden brown. Immediately place chocolate bars on top; return to the oven for 1 minute. Spread melted chocolate over bars; sprinkle with pecans.

TOFFEE BARS

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, beat the butter, sugar, egg yolk, and vanilla. Gradually mix in flour, then salt, and continue beating until well blended, scraping down the sides of the bowl as necessary. Transfer batter to a 9 by 13-inch pan, and flatten out with a rubber spatula.
• Bake until slightly browned, about 20 to 25 minutes. Remove from the oven and immediately place squares of white chocolate on top, gently spreading with an off-set spatula or dull knife as they melt. Sprinkle with nuts and cranberries. Allow to set, about 15 minutes, and then cut into squares.

TOFFEE BARS

Steps:

• Preheat oven to 350°F. Line an 8x8 square baking dish with foil or parchment paper, grease and set aside.
• Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and brown sugar until smooth and combined. Add flour and salt and beat until combined (the mixture will be crumbly, but should hold together if you press it between two fingers).
• Dump the crust into the prepared pan and use the bottom of a measuring cup to press the crust into a flat even layer. Bake for about 15 minutes, until the edges are just beginning to turn golden brown.
• Immediately after removing the crust from the oven, sprinkle the top with 1/4 cup toffee bits. Combine the sweetened condensed milk and melted butter, then evenly pour it over the top of the toffee chips (I pour it in a zig-zag/back and forth motion so that there is even coverage).
• Return to the oven and bake for another 7-10 minutes, until the mixture is bubbling.
• Remove from the oven and place the pan on a wire rack. Sprinkle the chocolate chips over the top. Wait 3-5 minutes for the chocolate chips to soften, then gently spread the softened chocolate chips using a small offset spatula. Be careful not to push down too hard with spatula, you only want to spread the chocolate, not the toffee layer underneath. Immediately top with 3/4 cup toffee bits, and a sprinkling of flaky sea salt (if desired).
• Allow the bars to continue to cool until they are room temperature. After cooling you can move them to the refrigerator briefly to firm up the chocolate (if necessary).

SOUR CREAM BANANA CAKE WITH TOFFEE BAR TOPPING

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a 13 x 9-inch baking pan.
• To make topping: in a small bowl, mix together the confectioners sugar and 1/3 cup flour.
• Rub the butter in the flour mix with your fingertips to make a crumb mixture.
• Stir in the caramel bits, Heath bars or Crispy Crunch bars; set aside.
• In a small bowl, mash (do not mix with a mixer) the bananas; set aside.
• In a medium bowl, whisk the flour, baking powder, baking soda and salt; set aside.
• In another bowl, with an elecric mixer (if you have a heavy-duty stand mixer attach the paddle attachment) and cream the butter and sugar very well until soft (about 6 minutes).
• Add in the eggs one at a time, beating well after each addition and the vanilla.
• Add in banana, sour cream, and all dry ingredients, mix on low speed for 3 minutes, scraping bowl occasionally.
• Transfer to prepared baking pan.
• Sprinkle the crumb topping evenly over the cake batter.
• Bake for about 45-50 minutes.

BANANA TOFFEE BARS W/ BROWNED BUTTER ICING

Steps:

• For the Bars.
• Preheat oven to 350 degrees. Grease a 15x10x1-inch baking pan.
• Beat the butter in an electric mixer on medium to high speed about 30 seconds. Beat in the sugar until fluffy - about 1 minute, scraping bowl as needed.
• Beat in the egg, mashed bananas, sour cream and vanilla until very well combined.
• In a medium bowl, sift together flour, baking powder, baking soda and salt. Add dry mixture to wet and mix together, scraping bowl as needed until well combined. Stir in 3/4 C toffee pieces.
• Pour the batter into the prepared baking pan, spreading evenly. Bake for 22-25 minutes (at 350) or until a wooden toothpick inserted near the center comes out clean. Let cool 20-30 minutes before icing.
• For the Icing.
• In a small saucepan heat one-third cup butter over low heat until melted. Continue heating until the butter turns a light brown. This may take a few minutes. Remove from heat; pour into a medium bowl.
• Add 2 1/2 cups sifted powdered sugar, 1 t. vanilla and 1 T. milk. Beat with an electric mixer on low speed until combined. Beat on medium to high speed, adding enough milk to make frosting of spreading consistency. I usually add 2 more tablespoons milk.
• Use icing immediately.

BANANA TOFFEE FRITTERS

Steps:

• For the Batter: Sift the flour into a bowl and stir in the beaten eggs, then gradually add 2 tbsps of water and mix together into a batter. Add the salt and leave to stand for a few minutes.
• For the Fritters: Place a wok over high heat and add the peanut oil. Heat the oil to 350degreesF, or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.
• Peel the bananas, removing any strings from the fruit, and break each one into about 4 pieces. Dip the banana pieces one by one into the batter and then add to the hot oil. Fry for 3-4 minutes or until the pieces turn golden and float to the surface of the oil, then carefully remove from the oil with a slotted spoon and drain on paper towels.
• While the banana fritters are draining, heat a small wok or skillet over medium heat and add the sugar. As the sugar starts to turn to liquid, quickly add the fritters and coat well in the caramelized sugar. Sprinkle over the sesame seeds as you turn the fritters in the pan: they will become toasted as they hit the hot sugar.
• Remove the toffee fritters from the pan and dip them quickly in a bowl of iced water, then place on individual plates. Decorate with the banana slices and serve with a scoop of vanilla ice cream.
• Take care not to overheat the sugar or it will taste burned, so keep the heat on medium-low when you are making the toffee coating for the fritters.