Bananatoffee Pizza Recipes

BANANA TOFFEE PIZZA

Steps:

• Preheat oven to 350°F Shape cookie dough into large circle, 12-18 inches in diameter, and bake until golden brown, approxiamately 20 minutes. Let cool completely.
• Mix cream cheese until smooth, then add brown sugar. Mix until well blended. Fold in whipped topping.
• Spread mixture over cooled cookie crust.
• Coarsely chop candy bars. Just before serving, place banana evenly over filling. Sprinkle candy over pizza. Drizzle ice cream topping over pizza, then sprinkle with almonds.
• Cut into pizza style slices. Refrigerate leftovers, if you have any.

BANOFFEE PIE

Steps:

• In a medium bowl, stir together crumbs, sugar, and melted butter until combined and moistened. Using your fingers, press the mixture into the bottom of a 9-inch pie pan and up the sides to form an even layer. Cover with plastic wrap and place in the fridge to chill for one hour, until firm (or, optional - for a crispier crust, bake the crust at 350ºF for 5 minutes. Cool before filling).
• Spread dulce de leche gently on top of the crust and smooth the top.
• Slice bananas thinly and lay them over the dulce de leche in one even layer.
• Using a mixer fitted with the whisk attachment, whisk together heavy cream, sugar, and vanilla extract on high speed until soft peaks form. Avoid overbeating. Spread whipped cream over bananas. Refrigerate for at least 3 hours before serving. Pie will keep for up to 3 days in the fridge.

PAMPERED CHEF BANANA SPLIT BROWNIE PIZZA

Steps:

• Preheat oven to 375.
• Prepare brownie mix according to package directions.
• Place parchment paper on 15-inch baking stone.
• Pour brownie mixture on paper and spread into 14-inch circle.
• Do not bake without parchment paper or batter will run off stone while baking.
• Bake 15-20 minutes or until set.
• Cool completely.
• Mix cream cheese and sugar until smooth. Add drained pineapple and mix well.
• Spread over brownie crust.
• Slice banana and strawberries.
• Chop nuts.
• Arrange fruits and nuts on top of cream cheese mixture.
• Drizzle with chocolate syrup.
• Chill.

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.

BANANA-TOFFEE PIE

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.