Caramel Drizzled Banoffee Bake Recipes

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

Ingredients

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

Ingredients

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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