Banoffee Cones Recipe By Tasty Food

BANOFFEE PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Pour the sweetened condensed milk into a baking dish. Cover with aluminum foil and set in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the smaller dish.
• Place in the oven and cook for 90 minutes. Check the water level occasionally, making sure that it reaches halfway and refilling as necessary.
• Carefully remove the baking dish from the hot water bath and let cool to room temperature. Whisk the mixture (now it's dulce de leche!) until smooth.
• Reduce the oven temperature to 350˚F (180˚C).
• In the bowl of a food processor, combine the graham crackers and melted butter. Pulse until crackers are finely ground and the mixture resembles wet sand.
• Grease a 9-inch (22 cm) tart pan with nonstick spray. Add the graham cracker mixture to the tin and press evenly to cover pan completely.
• Bake crust for 5 minutes, until golden and fragrant. Transfer to a wire rack and let cool to room temperature.
• Spread the dulce de leche in the cooled tart crust, using a flexible spatula to smooth it into an even layer. Cover and refrigerate for at least 4 hours or up to overnight, until set.
• In a large bowl, beat the heavy cream until soft peaks are just beginning to form. Add the sugar and beat until soft peaks form.
• Remove the pie from the refrigerator. Scatter the banana slices over the dulce de leche. Top with the whipped cream, spreading evenly to cover bananas, and garnish with chocolate shavings.
• Enjoy!

BANOFFEE COOKIES RECIPE BY TASTY

Steps:

• Mash the banana and mix in the toffee sauce.
• Whisk in the brown sugar and butter, followed by the eggs and vanilla extract.
• Fold in the flour, baking powder, salt, and chocolate chips.
• Chill the cookie dough in the fridge for about an hour.
• Preheat the oven to 180°C (355°F) and line a baking tray with grease-proof paper.
• Spoon onto the tray and bake for about 12 minutes, or until golden brown.
• Enjoy!

BANOFFEE CONES RECIPE BY TASTY

Steps:

• Fold a 45 cm (18 in) long rectangle of aluminum foil into triangles until you have a triangle with a longest side of 10-12 cm (4-5 in). Form this triangle into a cone. Make as many aluminum cones as you want.
• Cut a sheet of puff pastry into 2.5 cm (1 inch) strips.
• Wrap the pastry around an aluminum cone so that it overlaps by about 1 cm (⅓ inch). Press the tail of the pastry onto itself so that it sticks.
• Lay this seam face down on a baking sheet and brush with egg wash. Bake for 18-20 minutes at 180°C (350°F).
• Whip the double cream. Reserve 2-3 large scoops of whipped cream.
• Mix the remaining whipped cream with the toffee sauce.
• Scoop mixture into a plastic bag for piping.
• Peel and slice banana.
• Remove aluminum cone.
• Pipe cones by alternating 2 cm (1 in) of toffee cream and 1 slice of banana. Top with a swirl of reserved cream and a vertical banana slice.
• Enjoy!