Banoffee Trifles Recipes

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BANOFFEE



Banoffee image

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

1 ½ cups graham cracker crumbs
1 cup butter
½ cup white sugar
3 teaspoons ground ginger
1 (14 ounce) can sweetened condensed milk
2 bananas, sliced
2 cups heavy whipping cream

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

BANOFFI TRIFLE OR BANOFFEE TRIFLE



Banoffi Trifle or Banoffee Trifle image

Great find from BBC Good Food! We had just finished making these for a Saturday afternoon treat for the residents who were playing Bingo, when a group came by and unbeknownst to us, were looking to buy the Network of Hebrew Homes (our umbrella group - we are the only home that is Spanish speaking and non-Jewish). A lovely dessert for any special occasion or for a beautiful dessert to end a "holiday" meal.

Provided by Manami

Categories     Dessert

Time 12m

Yield 4 serving(s)

Number Of Ingredients 10

6 tablespoons tropical fruit juice (we used pineapple passion by Goya)
4 tablespoons brandy or 4 tablespoons Tia Maria
3 firm bananas
8 slices angel food cake (we used Sara Lee Pound Cake, thin slices) or 8 slices of entenmanns poundcake
2 tablespoons of belgian chocolate syrup (we used Ghiardelli)
6 tablespoons dulce de leche (Nestle's ready made)
8 ounces mascarpone cheese
8 1/2 ounces custard (Jello Instant Banana Cream was what we had on hand)
chocolate, for making shavings to garnish
chopped macadamia nuts, sprinkle over top

Steps:

  • In a large bowl, stir the tropical fruit juice with the rum or brandy.
  • Slice the bananas into the fruit juice mixture and toss together.
  • Sandwich the slices of cake with the chocolate sauce, dice it into squares and put in the bottom of 4 pretty glasses.
  • Top with the bananas and rum mixture then add a heaped spoonful of dulce de leche to make another layer.
  • Next, beat the mascarpone and custard together until smooth, then spoon on top of the mixture.
  • Chill until ready to serve for up to 2 hours.
  • Before serving, run a potato peeler down the flat back of the bar of chocolate to make shavings and scatter indulgently on top of the trifles with a sprinkling of macadamia nuts in between.
  • Enjoy!

Nutrition Facts : Calories 625, Fat 16.9, SaturatedFat 8.6, Cholesterol 289.4, Sodium 442.7, Carbohydrate 105.6, Fiber 2.9, Sugar 13.9, Protein 8.9

BANOFFEE TRIFLES



Banoffee trifles image

A trifle cheating will still impress your friends with this made-in-moments banoffee pud

Provided by Sara Buenfeld

Categories     Dessert, Dinner, Lunch, Treat

Time 5m

Number Of Ingredients 9

6 tbsp tropical fruit juice (from a carton)
2 tbsp rum or brandy
2 firm bananas
8 thin slices from a bought madeira cake
2 tbsp Belgian chocolate sauce
4 heaped tbsp dulce de leche
225g tub mascarpone
250ml chilled custard (from a tub)
a block of dark chocolate (any type or size will do)

Steps:

  • No cooking is needed, this clever pudding makes the most of good quality ready-made cake and sauces.
  • In a large bowl, stir the tropical fruit juice with the rum or brandy. Slice the bananas into the fruit juice mixture and toss together. Sandwich the slices of madeira cake with the chocolate sauce, dice it into squares and pile in the bottom of 4 pretty glasses. Top with the bananas and rum mixture then add a heaped spoonful of dulce de leche to make another layer. Next, beat the mascarpone and custard together until smooth, then spoon on top of the mixture. Chill until ready to serve for up to 2 hours. Before serving, run a potato peeler down the flat back of the bar of chocolate to make shavings and scatter indulgently on top of the trifles.

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