Banana Toffee Cream Recipes

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BANOFFEE (BANANA TOFFEE) PIE



Banoffee (Banana Toffee) Pie image

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

1 (14 ounce) can sweetened condensed milk, or more to taste
1 (9 inch) prepared graham cracker crust
3 bananas, sliced
1 cup heavy cream
2 tablespoons white sugar

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

TOFFEE & SESAME BANANAS



Toffee & sesame bananas image

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

6 large bananas , peeled and quartered
8 tbsp light muscovado sugar
2 tbsp butter
200ml double cream
2 tbsp sesame seeds , toasted
good-quality vanilla ice cream, to serve

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

BANANA-TOFFEE BARS



Banana-Toffee Bars image

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

6 tablespoons butter, softened
1/3 cup packed brown sugar
3/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/3 cup finely chopped pecans
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
2 ripe medium bananas, sliced
1/2 cup whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla
1/2 cup toffee bits

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 TOFFEE CREAM



Banana Toffee Cream image

I spotted this recipe in a magazine about 40 years ago. Its tasty ingredients and ease of preparation appealed to me. I recall when my preschool daughter and I were planning her upcoming birthday party, I asked her what kind of cake she wanted. She replied, 'I don't want a cake...I want that 'brickle stuff'.' -Betty Ferguson, Edmonton, Alberta

Provided by Allrecipes Member

Time 15m

Yield 2

Number Of Ingredients 3

½ cup heavy whipping cream, whipped
½ cup English toffee bits or almond brickle chips
1 large ripe banana, sliced

Steps:

  • In a bowl, combine the cream, toffee bits and banana. Spoon into parfait glasses or dishes. Cover and refrigerate until serving.

Nutrition Facts : Calories 506.9 calories, Carbohydrate 50.7 g, Cholesterol 90 mg, Fat 33.3 g, Fiber 1.8 g, Protein 1.4 g, SaturatedFat 19.2 g, Sodium 306.3 mg, Sugar 8.3 g

SOUR CREAM BANANA CAKE WITH TOFFEE BAR TOPPING



Sour Cream Banana Cake With Toffee Bar Topping image

This is a tender, moist cake with a caramel topping, use caramel chips, or minced up toffee bars, such a Heath bars. If you reside in Canada and cannot find Heath bars, then one whole Crispy Crunch bar will do. If you want more topping double all topping ingredients.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h5m

Yield 9-12 serving(s)

Number Of Ingredients 14

1/4 cup confectioners' sugar
2 tablespoons butter
1/4-1/3 cup crushed chocolate-covered english toffee bar
1/3 cup flour
3 small very ripe mashed bananas
1 1/2 cups sugar
1 cup butter, salted
3 extra large eggs
2 teaspoons vanilla
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 3/4 cups all-purpose flour
1 cup sour cream

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.

EASY BANANA-TOFFEE CREAM PIE



Easy Banana-Toffee Cream Pie image

Like most banana-toffee cream pies, this easy-to-make version is beyond scrumptious-and yet we managed to make it even more so. (Check out the crust!)

Provided by My Food and Family

Categories     Recipes

Time 3h40m

Yield 10 servings

Number Of Ingredients 9

3/4 cup graham cracker crumbs
1/4 cup packed brown sugar
1/4 cup finely chopped pecans
1/4 cup butter, melted
1 pkg. (11 oz.) KRAFT Caramels
1 Tbsp. water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 bananas, sliced
1-1/4 cups thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Mix first 4 ingredients; press onto bottom and up side of 9-inch pie plate. Bake 8 min.; cool completely.
  • Microwave caramels and water in microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels are melted; stir until mixture is blended.
  • Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in caramel sauce. Spread bananas onto bottom of crust; top with cream cheese mixture.
  • Cover with COOL WHIP. Refrigerate 3 hours.

Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 30 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

BANANA DUMPLINGS WITH TOFFEE SAUCE



Banana Dumplings with Toffee Sauce image

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

1 1/2 cups plain flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
30 g butter, chopped
2 teaspoons caster sugar
1/2 cup mashed banana
1/2 cup milk (approx)
2 cups water
30 g butter
1 cup brown sugar, firmly packed

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

BANANA-TOFFEE PIE



Banana-Toffee Pie image

Categories     Liqueur     Milk/Cream     Food Processor     Fruit     Nut     Dessert     Bake     Banana     Brandy     Chill     Bon Appétit     Ireland     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 18

Crust
3/4 cup whole almonds, toasted
1/2 cup plus 1/3 cup all purpose flour
1/2 cup plus 2 tablespoons sugar
1 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 large egg
1 tablespoon banana liqueur or brandy
Filling
2/3 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup whipping cream
1/2 teaspoon vanilla extract
3 large bananas, peeled, sliced
2 tablespoons banana liqueur or brandy
Whipped cream

Steps:

  • For crust:
  • Finely grind almonds in processor. Add flour, sugar, lemon peel, cinnamon and cloves and process briefly to combine. Add butter and process using on/off turns until mixture resembles coarse meal. Beat egg and banana liqueur in small bowl to blend. Gradually add enough egg mixture to form moist clumps. Gather dough into ball; flatten to disk. Wrap dough in plastic and refrigerate 2 hours.
  • Preheat oven to 350°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Trim to fit. Freeze crust 15 minutes.
  • Line pie crust with aluminum foil. Fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans and bake until crust is golden brown, about 10 minutes. Transfer pan to rack and cool completely.
  • For filling:
  • Stir brown sugar, butter and 1/4 cup whipping cream in heavy medium saucepan over medium heat until sugar dissolves and butter melts. Continue cooking until mixture is thick, stirring constantly, about 3 minutes. Remove saucepan from heat. Stir vanilla extract into toffee mixture.
  • Toss bananas with banana liqueur in medium bowl. Arrange bananas in single layer in crust. Pour warm toffee mixture over bananas. Refrigerate pie until cool, about 1 hour. (Can be prepared 6 hours ahead. Cover and keep refrigerated.)
  • Serve pie with whipped cream.

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