Toffee Bananas With Custard Recipes

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EGGY BANANA CUSTARD



Eggy Banana Custard image

One of our favourite things about bananas is how convenient and easy-to-prepare they are. Simply peel, dice and mash very well -no steaming or boiling required! This easy recipe combines egg with mashed banana and a pinch of nutmeg for a yummy and healthy meal. Using spices and herbs in your baby's food is a great way to offer interesting flavours to enhance your baby's experience with new tastes. Speak with your paediatrician if you have any questions about when you can introduce spices to your baby's diet.

Provided by Egg Farmers of Canada

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Canada

Time 10m

Yield 1

Number Of Ingredients 4

1 large egg
¼ cup ripe mashed banana
1 tablespoon breast milk or formula
1 pinch Pinch of nutmeg

Steps:

  • Whisk egg. Whisk in mashed banana, breast milk or formula and nutmeg until very well combined.
  • Heat a pan over medium heat. Add egg and banana mixture and cook, stirring often, until eggs are scrambled and completely cooked through.
  • Remove from heat, let cool and chop into tiny pieces that your baby can easily manage.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 14.8 g, Cholesterol 186.6 mg, Fat 6 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 73.3 mg, Sugar 8.3 g

TOFFEE & SESAME BANANAS



Toffee & sesame bananas image

Traditional toffee bananas are deep-fried, but this is a lighter version, served with caramel sauce

Provided by Ching-He Huang

Categories     Dessert, Dinner

Time 20m

Number Of Ingredients 6

6 large bananas , peeled and quartered
8 tbsp light muscovado sugar
2 tbsp butter
200ml double cream
2 tbsp sesame seeds , toasted
good-quality vanilla ice cream, to serve

Steps:

  • Toss the bananas in 2 tbsp of the sugar. Heat a griddle to medium, then cook the bananas, a few pieces at a time, until sticky and showing griddle marks. Keep warm in a low oven.
  • For the sauce, put the remaining sugar, the butter and cream into a saucepan and stir over a gentle heat until the sugar has melted. Stir in the sesame seeds. Can be made up to a day ahead. To serve, put a few pieces of banana into 8 serving dishes, spoon over some of the caramel, then top with a scoop of ice cream.

Nutrition Facts : Calories 312 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.09 milligram of sodium

BANANA-TOFFEE BARS



Banana-Toffee Bars image

Perfect for a weeknight dessert or a potluck, these bars go heavy on the decadence with a pecan crust, banana filling and toffee topping.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 11

6 tablespoons butter, softened
1/3 cup packed brown sugar
3/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/3 cup finely chopped pecans
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
2 ripe medium bananas, sliced
1/2 cup whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla
1/2 cup toffee bits

Steps:

  • Heat oven to 350°F. Generously grease 8-inch square pan with shortening. In medium bowl, beat butter and brown sugar with electric mixer on medium speed 1 minute or until light and fluffy. On low speed, beat in flour and salt just until moistened. Stir in pecans. Press mixture in bottom of pan.
  • Bake 10 to 12 minutes or until golden around edges. Cool completely in pan on cooling rack, about 30 minutes.
  • Spread about half of the dulce de leche over cooled crust. Top with banana slices. Spread remaining dulce de leche over bananas.
  • In chilled small bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff peaks form. Spread whipped cream over top of dulce de leche; sprinkle with toffee bits. Refrigerate about 1 hour or until firm. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 252, Carbohydrate 31 g, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 153 mg

STICKY TOFFEE BANANA BREAD



Sticky toffee banana bread image

Use up overripe bananas to make this sticky toffee banana loaf. It's even more indulgent with the toffee sauce and nut brittle

Provided by Anna Glover

Categories     Afternoon tea, Dessert, Treat

Time 1h40m

Number Of Ingredients 17

125g soft butter , plus extra for the tin
75g caster sugar
50g dark brown soft sugar
3 medium eggs
2 large ripe bananas , mashed
50g natural yogurt
200g plain flour
2 tsp baking powder
50g pitted dates , chopped (about 10)
50g pecans or walnuts, chopped (or mixed chopped nuts)
100g light brown soft sugar
25g butter , cut into cubes
100ml double cream
150g caster sugar
50g pecan or walnuts (or mixed nuts)
50g banana chips
½ tsp sea salt flakes

Steps:

  • Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with a strip of baking parchment.
  • Beat the butter and both sugars in a bowl for 5 mins with an electric whisk until really fluffy. Whisk the eggs, banana and yogurt in a separate bowl until mostly smooth, then whisk this into the butter and sugar mixture. Fold in the flour and baking powder until just combined, then fold in the dates and nuts. Spoon into the tin, smooth over the top and bake for 1 hr-1 hr 15 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then lift out using the strip of parchment. You can serve it warm now, or leave to cool completely on a wire rack. Will keep for four days in an airtight container.
  • Meanwhile, make the toffee sauce. Put the sugar in a heavy-based frying pan and melt over a medium-low heat until light golden brown and liquid - don't stir, just tilt the pan to melt the sugar. Carefully whisk in the butter until smooth, then pour in the cream slowly and bring to a bubble. Mix until the sauce is smooth and shiny. Pour into a heatproof bowl, cover and leave to cool to room temperature.
  • For the brittle, put the sugar in a frying pan with 2 tbsp water over a medium heat, stir briefly, then simmer for 10 mins until the caramel turns amber. Don't stir after the initial mix, just tilt the pan to get an even deep golden colour.
  • Meanwhile, line a baking tray with baking parchment. Carefully stir the nuts, banana chips and salt into the caramel, until well coated, then pour onto the tray. Tip the tray (or use a spoon) to make sure the nuts are in a single layer - or they will be harder to separate later. Leave to cool completely before breaking the brittle into shards.
  • Stir the toffee sauce to loosen if it's become stiff, or warm for a few seconds in the microwave (add a splash more cream if you need to), then drizzle over the cake so it drips down the sides. Top with the shards of brittle. Will keep for two days in an airtight container.

Nutrition Facts : Calories 464 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

CHINESE TOFFEE BANANA



Chinese Toffee Banana image

I always love these after a good Chinese... never tried making them myself, but now I definitely will!

Provided by Luschka

Categories     Candy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 bananas, cut into big pieces
2 eggs, whisked
10 g flour
6 g cornflour
10 g custard powder
20 g oil (for frying)
500 g caster sugar
15 g sesame seeds

Steps:

  • Prepare a batter by mixing together egg, flour, cornflour, custard powder and a little water (to make a runny batter).
  • Heat oil in a wok, dip the banana pieces in the batter and deep fry.
  • Remove, drain excess oil and keep aside.
  • In a separate pot, cook the castor sugar along with water and oil till it turns golden in colour.
  • Dip the friend banana pieces in the sugar syrup to coat evenly.
  • Remove drain excess syrup and keep aside.
  • Sprinkle sesame sees on top and dip in ice water for a few minutes.
  • Remove and serve.

Nutrition Facts : Calories 704.7, Fat 9.7, SaturatedFat 1.8, Cholesterol 93, Sodium 38.5, Carbohydrate 156.1, Fiber 3.7, Sugar 139.3, Protein 5.5

BANANA TOFFEE FRITTERS



Banana Toffee Fritters image

I first had this in a Chinese restaurant in the UK. It is a classic, my favorite Chinese dessert, and some restaurants will use a combination of apples and bananas. This is just as delicious with canned jackfruit for a Southeast Asian twist, but bananas are my favorite.

Provided by Food Network

Categories     dessert

Time 20m

Yield Serves 4 to share

Number Of Ingredients 8

21/2 cups peanut oil
3 ripe bananas, plus 1 extra banana, sliced, to serve
41/2 oz dark brown sugar
2 tbsps of white sesame seeds
Vanilla ice cream, to serve
41/2 oz self-rising flour
2 eggs, beaten
Pinch of salt

Steps:

  • For the Batter: Sift the flour into a bowl and stir in the beaten eggs, then gradually add 2 tbsps of water and mix together into a batter. Add the salt and leave to stand for a few minutes.
  • For the Fritters: Place a wok over high heat and add the peanut oil. Heat the oil to 350degreesF, or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.
  • Peel the bananas, removing any strings from the fruit, and break each one into about 4 pieces. Dip the banana pieces one by one into the batter and then add to the hot oil. Fry for 3-4 minutes or until the pieces turn golden and float to the surface of the oil, then carefully remove from the oil with a slotted spoon and drain on paper towels.
  • While the banana fritters are draining, heat a small wok or skillet over medium heat and add the sugar. As the sugar starts to turn to liquid, quickly add the fritters and coat well in the caramelized sugar. Sprinkle over the sesame seeds as you turn the fritters in the pan: they will become toasted as they hit the hot sugar.
  • Remove the toffee fritters from the pan and dip them quickly in a bowl of iced water, then place on individual plates. Decorate with the banana slices and serve with a scoop of vanilla ice cream.
  • Take care not to overheat the sugar or it will taste burned, so keep the heat on medium-low when you are making the toffee coating for the fritters.

ORANGE CUSTARD SOUFFLé WITH BANANA AND TOFFEE SAUCE



Orange Custard Soufflé With Banana and Toffee Sauce image

A custard soufflé flavored with orange zest, and served with bananas and toffee sauce. If you have any toffee sauce over, store it in the fridge for another day. If you are short of time, buy ready-made toffee sauce. The egg yolks left over can be used to make zabaglione, creme brulee, or what about Crab Cakes from Joe's Crab Shack #20036? Adapted from a recipe by James Martin.

Provided by Daydream

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

2 ounces butter
2 tablespoons superfine sugar
1 tablespoon superfine sugar, for sprinkling
4 egg whites
6 tablespoons ready-to-serve custard
2 oranges, grated zest
4 small bananas
brown sugar, for sprinkling bananas
vanilla ice cream, to serve (optional)
10 ounces double cream (or heavy cream)
4 ounces butter
4 ounces dark brown sugar
6 tablespoons black treacle
3 tablespoons golden syrup

Steps:

  • Preheat the oven to 350F (180C/gas 4).
  • Butter four ramekin dishes, and sprinkle some sugar inside each, using the tablespoon of superfine sugar.
  • Mix the remaining 2 tablespoons of sugar and the orange zest with the custard.
  • Whisk the egg whites in a large, perfectly dry bowl until stiff. Using a large metal spoon, gently fold the egg whites into the custard.
  • Spoon the mixture into the prepared ramekins and place on a baking sheet. Bake for 15-20 minutes until golden and risen.
  • Meanwhile, to make the sauce, place all the ingredients into a pan and bring to the boil, stirring until smooth. Set aside and keep warm.
  • Peel the bananas and slice in half lengthways. Heat a non-stick frying pan over medium-high heat and add the remaining ounce of butter. When it becomes golden brown, add a sprinkling of brown sugar and the halved bananas. Saute the bananas on both sides until nice and golden, taking care not to break them.
  • To serve, arrange the warm bananas on individual plates with the souffle on the side. Pour the warm toffee sauce over the bananas and serve with a dollop of vanilla ice cream. If desired, decorate with a mint sprig.

Nutrition Facts : Calories 949.8, Fat 61.4, SaturatedFat 38.4, Cholesterol 189.3, Sodium 365.7, Carbohydrate 101, Fiber 4.2, Sugar 60, Protein 7.1

HOT CUSTARD AND BANANAS



Hot Custard and Bananas image

My friend Fluer and I made this at their house one time. We were trying to invent a pudding, but this was all the ingredients we could find, so we had to make do.

Provided by Perfect Pixie

Categories     Dessert

Time 4m

Yield 4 serving(s)

Number Of Ingredients 2

400 g pot custard
4 bananas

Steps:

  • Gently heat the custard over a low heat.
  • While that's heating, peel the bananas and chop up.
  • Pour the custard equally into the pudding bowls.
  • Place banana on top.
  • Serve immediately.

Nutrition Facts : Calories 584.7, Fat 7.9, SaturatedFat 2.5, Cholesterol 301.9, Sodium 329.9, Carbohydrate 123.8, Fiber 3.1, Sugar 14.4, Protein 9.4

TOFFEE BANANAS WITH CUSTARD



Toffee Bananas With Custard image

I got this one of a classmate, we were making a cookbook for the tsunami appeal when it happened, we managed to raise enough money to buy a family who had lost everything a new boat to keep their buissness running

Provided by Perfect Pixie

Categories     Dessert

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

85 g caster sugar
1 tablespoon butter
1 banana, sliced
150 ml double cream
150 ml milk
3 egg yolks
2 tablespoons caster sugar

Steps:

  • Heat the sugar in a pan until dissolved and a caramel has formed.
  • add butter, to form a toffee sauce.
  • add the banana to the pan and shake to coat in toffee.
  • heat 1-2 minutes.
  • Custard:.
  • heat the cream and milk in a pan until just coming to the boil.
  • remove from heat.
  • whisk egg yolks and sugar in a large bowl to combine.
  • gradually pour the hot milk in, whisking constantly.
  • return the mixture to the pan, stirring constantly.
  • gently warm the custard through until thickened.
  • spoon the toffee bananas onto a serving plate and pour custard over.
  • serve.

Nutrition Facts : Calories 701.3, Fat 43, SaturatedFat 25.2, Cholesterol 413.5, Sodium 117.4, Carbohydrate 74.9, Fiber 1.5, Sugar 62.5, Protein 8.3

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