Caramel Drizzled Banoffee Bake Recipes

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CARAMEL-DRIZZLED BANOFFEE BAKE



Caramel-drizzled banoffee bake image

Enjoy this bake with all the gorgeous elements of banoffee: a crumbly biscuit base, creamy cheesecake-style filling, bananas and caramel

Provided by Nadiya Hussain

Categories     Dessert

Time 1h35m

Yield Serves 9 or 16

Number Of Ingredients 19

175g unsalted butter, melted, plus extra for the tin
250g digestive biscuits, crushed to a fine powder
1/2 tsp ground cinnamon
2 tbsp icing sugar
1 tbsp cocoa
1/2 tsp cinnamon
3 medium bananas, chopped
750g full-fat soft cheese
200g mascarpone
175g light brown soft sugar
2 tsp vanilla bean extract
3 eggs
2 1/2 tbsp plain flour
100g caramel
300ml double cream
2 tbsp caster sugar
2 tbsp caramel
cocoa, for dusting
large handful baked banana chips (optional)

Steps:

  • Butter and line the base and sides of a 23cm square loose-bottomed cake tin. Put the biscuit crumbs in a bowl with the butter, cinnamon and a small pinch of salt, and mix until it resembles wet sand. Tip into the base of the tin, then level off and press the mixture down using the back of a spoon to compact it. Put in the fridge while you make the filling.
  • Heat the oven to 120C/100C fan/gas 1. Mix the icing sugar, cocoa and cinnamon in a bowl, then stir in the banana to coat. Set aside.
  • To make the creamy filling, put the soft cheese, mascarpone, sugar, vanilla extract, eggs and flour in a bowl. Beat using an electric whisk until smooth, about 3-4 mins. Gently fold in the banana mixture.
  • Take the base out of the fridge and pour over the filling. Level off the top using the back of a spoon, then drizzle the 100g caramel on top.
  • Bake in the oven for 1 hr with a tray placed underneath the tin to catch any drips of butter. Turn the oven off and leave the door ajar, using a spoon or spatula to prop it open. Leave inside until the oven is completely cool. Remove from the oven, then transfer to the fridge to chill overnight.
  • When ready to serve, make the sweet cream topping. Beat the cream and sugar in a bowl until it forms soft peaks. Remove the cheesecake from the tin and spread the cream over the top, drizzle with the 2 tbsp caramel, dust with cocoa and scatter with the banana chips, if using. Cut into nine pieces or 16 bite-sized squares to serve.

Nutrition Facts : Calories 554 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

BANOFFEE PIE



Banoffee Pie image

A wonderfully sweet but light dessert.

Provided by Seth Stockmeister

Time 45m

Yield 8

Number Of Ingredients 6

2 ½ medium bananas, diced
1 (9 inch) graham cracker pie crust
½ (12 ounce) jar caramel syrup
2 cups heavy whipping cream
2 tablespoons confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • Place a whisk and mixing bowl in the freezer to cool, 10 to 20 minutes.
  • Place bananas in the bottom of the pie crust and drizzle 5 ounces caramel syrup over top. Reserve remaining caramel syrup for garnish.
  • Remove whisk and mixing bowl from the freezer. Place whipping cream, confectioners' sugar, and vanilla in the chilled bowl. Mix rapidly with the whisk until peaks form leaving a stiff whipped cream; do not overmix.
  • Spread whipped topping over the bananas and pie crust. Drizzle remaining caramel over top in a circular or zigzag motion for effect. Place in the refrigerator or freezer until whipped topping has firmed up, 15 to 30 minutes before serving.

Nutrition Facts : Calories 431 calories, Carbohydrate 43 g, Cholesterol 81.7 mg, Fat 28.7 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 15.1 g, Sodium 246.3 mg, Sugar 16.6 g

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