MINI BANOFFEE PIES
Go retro with this easy and ever-popular dessert that's been given a smart dinner party makeover
Provided by Caroline Hire - Food writer
Categories Dessert, Dinner
Time 15m
Number Of Ingredients 7
Steps:
- Crumble the biscuits into a blender and blitz until you have fine crumbs. Add the melted butter and pulse again to combine.
- Spoon the mixture evenly between 8 individual fluted, loose-bottomed tart tins (9cm). Alternatively, make one big Banoffee pie, using a 20cm fluted, loose-bottomed tart tin. Press the mixture in firmly - you can use a teaspoon for this - and refrigerate for at least half an hour.
- Spread the caramel over the base of the tarts not quite to the edges. Arrange a layer of bananas on top of the caramel.
- Whip the cream until is has just reached soft peaks. Dollop onto the tarts to give a pillowy effect.
- Remove the tarts from the tins (see Tip). Poke one banana chip into the centre of each tart and scatter with chocolate shavings.
Nutrition Facts : Calories 612 calories, Fat 41.3 grams fat, SaturatedFat 24.8 grams saturated fat, Carbohydrate 54.1 grams carbohydrates, Sugar 39.2 grams sugar, Fiber 1 grams fiber, Protein 5.7 grams protein, Sodium 0.8 milligram of sodium
STICKY TOFFEE BANOFFEE CAKE
Sticky toffee banoffee, a variation on the classic Victoria sponge theme, perfect for birthdays and special occasion cakes
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Treat
Time 30m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together including the vanilla extract and 2 mashed, ripe bananas, until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- For the filling, whip the double cream and fold through the Banoffee toffee. To serve, spread half of the cream over one of the cakes, then top with another sliced banana.
- Sandwich together, then cover with more cream then decorate the cake with an elegant drizzle of Banoffee toffee. Keep in an airtight container and eat within 2 days.
Nutrition Facts : Calories 494 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 25 grams sugar, Fiber 0.9 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
BANOFFEE
I heard about this pie in England, and be sure it's a wonderful one.
Provided by Madeleine
Categories World Cuisine Recipes European UK and Ireland English
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 709.6 calories, Carbohydrate 60.1 g, Cholesterol 159.2 mg, Fat 51 g, Fiber 1.3 g, Protein 6.8 g, SaturatedFat 31.3 g, Sodium 344.1 mg, Sugar 47.8 g
STICKY BANOFFEE LOAF WITH TOFFEE SAUCE
Bake a mash-up of sticky toffee pudding and banana loaf. Leftover cake will keep for a few days and is great with a cuppa - and the sauce is delicious with ice cream
Provided by Tom Kerridge
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Pour the rum and 200ml water into a saucepan (if you're not using the rum, add an extra 100ml water). Bring to the boil, add the bicarb and dates, then leave to cool, allowing the dates to soak up the boozy liquid.
- Heat oven to 180C/160C fan/gas 4. Pour the dates and the liquid into a bowl and add the suet, flour, vanilla and sugar. Beat until completely mixed, then fold in the banana and spoon into a lined 900g loaf tin. Bake for 40-45 mins until an inserted skewer comes out clean. Leave to cool.
- While the cake is cooling, put the cream, sugar, butter and a small pinch of salt in a saucepan. Bring to the boil and cook until you have a bubbling sauce. Slice the banoffee loaf, pour over some sauce and serve with crème fraîche or vanilla ice cream, if you like.
Nutrition Facts : Calories 732 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 61 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 1.2 milligram of sodium
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- Whip the cream with the icing sugar. A good tip is to whip the cream slowly as this creates smaller bubbles which results in a stable whipped cream. Whipping the cream too fast will result in large bubbles which will collapse and split easily.
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- In a small bowl, mix mashed bananas with lemon juice and set aside. In a medium bowl whisk together flour, baking soda, baking powder and salt. Set aside.
- In a large bowl cream 3/4 cup (170g) butter with sugar until light and fluffy, at least 3 minutes. Beat in the egg yolks one at a time. Mix in vanilla and (optional) banana extracts.
- Add about 1/3 of the flour mixture to creamed butter / sugar and combine. Alternate with 1/3 buttermilk and mix well. Repeat until all the flour and buttermilk has been mixed in. Mix in mashed banana mixture.
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