Banoffee Cookies Recipe By Tasty Food

EASY BANOFFEE PIE

Steps:

• Crush the digestive biscuits, either by hand using a wooden spoon, or in a food processor, until you get fine crumbs, tip into a bowl. Mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into a 23cm loose bottomed fluted tart tin and cover the tin, including the sides, with the biscuit in an even layer. Push down with the back of a spoon to smooth the surface and chill for 1 hr, or overnight.
• Beat the caramel to loosen and spoon it over the bottom of the biscuit base. Spread it out evenly using the back of a spoon or palette knife. Gently push the chopped banana into the top of the caramel until the base is covered. Put in the fridge.
• Whip the cream with the icing sugar until billowy and thick. Take the pie out of the fridge and spoon the whipped cream on top of the bananas. Grate the dark chocolate over the cream, if you like, and serve.

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

Steps:

• Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended . Press mixture into a 9 inch pie plate. Cool in refrigerator.
• In a sauce pan, boil an unopened can of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.
• Open can and pour toffee into pie crust. Allow to cool.
• Slice bananas over toffee.
• Whip 2 cups of cream and spoon it on top of bananas. Refrigerate before serving.

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 CAKE

Steps:

• Preheat the oven to 170C (340F). Spray a 23cm (9 in) springform cake tin with cake release or grease with softened butter and dust with flour shaking out any excess. Line the bottom of the tin with baking paper.
• Put the flour and sugar in large bowl. Add the baking powder and bicarbonate of soda and mix together using a balloon whisk.
• Add the softened butter, eggs, milk, Angostura Bitters and mashed bananas.
• Start beating together on low speed setting using a hand mixer (or in a stand mixer using paddle attachment).
• Increase the speed to maximum once the ingredients have been incorporated. Beat for a minute then stop and scrape the bottom and sides of the bowl with a spatula. Beat again until the batter is completely smooth.
• Transfer the batter into the prepared cake tin and bake for 55 minutes to an hour. If the cake is colouring too rapidly then tent with foil after 25 minutes (but avoid keeping the oven door open for long). Do not place the foil directly onto the cake tin, make sure it is has a gap at the top to allow the cake space to rise properly.
• Check the cake is done by inserting a skewer in the centre - it should come out clean, the cake should be well risen, golden and springy to the touch. Leave to cool in the tin.

BANOFFEE PIE

Steps:

• Place the digestive biscuits or graham crackers into a food processor and blend until you get a fine crumb. Pour in the butter and blend again to mix. Tip into a 9-inch pie dish and press down firmly to cover the base and sides of the dish. Chill for 30 minutes.
• Spread the dulce de leche into the chilled crust in an even layer. Cut the bananas into coins about ¼-inch thick and cover the dulce de leche with them.
• Place the heavy cream into a medium bowl and beat with a whisk until thickened. Spread over the sliced bananas. Use a peeler to peel shavings of dark chocolate over the whipped cream. Chill for at least an hour before serving. Keep covered in the fridge for up to 3 days.

BANOFFEE PIE (COMPLETELY FROM SCRATCH)

Steps:

• Dulce de Leche Filling:.
• Place all dulce de leche ingredients in a large saucepan over medium heat.
• Stirring constantly, bring to a slow boil.
• Reduce heat to low and simmer for 3 1/2 - 4 hours, stirring and scraping the sides of the pan frequently until reduced by half. It should leave a thick coating on your spoon.
• Remove from heat and cool to room temperature. As it cools, it will firm up and resemble a pudding pie filling.
• Pie Crust:.
• Preheat oven to 350°F.
• In a medium bowl, stir together graham cracker crumbs, sugar and butter.
• Press evenly into the bottom and sides of a 9-inch pie plate.
• Bake for 10-12 minutes or until lightly browned and firm.
• Place on a wire rack and cool until room temperature.
• Pie Filling & Topping:.
• Once the dulce de leche has cooled, pour into pie crust.
• Arrange banana slices over filling.
• In a large mixing bowl, whip heavy cream, powdered sugar and vanilla until stiff peaks form. Pour over banana slices.
• To garnish, dust lightly with cocoa powder OR with chocolate shavings.
• Chill for 2 hours, serve and enjoy!