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
BANOFFI TRIFLE OR BANOFFEE TRIFLE
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
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
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
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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BANOFFEE TRIFLES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Total Time 20 minsCategory Banana RecipesCalories 595 per serving
- Slice a 425g banana loaf into 6 pieces, then soak in 200ml dark spiced rum (such as Captain Morgan). Cut each slice into thirds and divide among 6 glass tumblers. Add a generous spoonful of dulce de leche (thick caramel sauce) to each.
- Peel 3 ripe bananas. Slice them lengthways, then in half. Heat a knob of butter in a frying pan over a high heat. Sprinkle the 12 banana pieces with light muscovado sugar and fry, turning, until ?lightly caramelised.
- Top the trifles with the caramelised banana pieces and finish with a spoonful of lightly whipped double cream, a little grated dark chocolate and a few toasted chopped hazelnuts.
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From ricardocuisine.com
4/5 (7)Total Time 1 hr 25 minsCategory Desserts
- In a pot off the heat, whisk the sugar with the cornstarch and flour. Add the eggs and mix well. Whisk in the milk and vanilla. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot. Cook until the mixture thickens, about 5 minutes, then remove from the heat. Strain through a sieve to remove any lumps, if necessary.
- Meanwhile, with the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- In a 12-cup (3 litre) glass serving bowl, place half of the pastry cream. Cover with half of the banana slices, making sure to stick some slices against the side of the bowl. Cover with half of the dulce de leche and then half of the ladyfingers. Top with half of the whipped cream and half of the crumble. Repeat the layering in the same order, ending with the crumble. Refrigerate for 6 hours or overnight.
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