Banana Caramel Fluff Recipes

Steps:

• In a large bowl, beat cream, brown sugar and vanilla just until blended. Refrigerate, covered, 20 minutes. Beat until stiff peaks form., In a 4-qt. glass bowl, layer one-third of each of the following: cake cubes, whipped cream and toffee bits. Repeat layers twice. Refrigerate until serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine bananas, vanilla and melted butter, until bananas are well coated.
• On a cookie sheet, unroll two crescent rolls, leaving the two triangles attached to form a square.
• Place 1/4 of banana mixture in the center of each pair of rolls.
• Bake for 11 to 13 minutes, or until pastry is golden brown.
• Heat caramel topping and drizzle over dessert.
• Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine bananas, vanilla and melted butter, until bananas are well coated. On a cookie sheet, unroll two crescent rolls, leaving the two triangles attached to form a square. Place 1/4 of banana mixture in the center of each pair of rolls.
• Bake for 11 to 13 minutes, or until pastry is golden brown. Heat caramel topping and drizzle over dessert. Serve warm.

Steps:

• In a large bowl, combine the milk and whipped topping until well blended. Fold in pie filling, bananas, pineapple and nuts.

Steps:

• In a large bowl, beat the cream, brown sugar and vanilla just until blended. Cover and refrigerate for 30 minutes. Beat until stiff peaks form., Split cake horizontally into three layers. Place bottom layer on a serving plate; spread with some of the whipped cream mixture. Repeat. Top with remaining layer. Frost top and sides of cake with remaining whipped cream mixture. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine bananas, vanilla and melted butter, until bananas are well coated. On a cookie sheet, unroll two crescent rolls, leaving the two triangles attached to form a square. Place 1/4 of banana mixture in the center of each pair of rolls.
• Bake for 11 to 13 minutes, or until pastry is golden brown. Heat caramel topping and drizzle over dessert. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine bananas, vanilla and melted butter, until bananas are well coated. On a cookie sheet, unroll two crescent rolls, leaving the two triangles attached to form a square. Place 1/4 of banana mixture in the center of each pair of rolls.
• Bake for 11 to 13 minutes, or until pastry is golden brown. Heat caramel topping and drizzle over dessert. Serve warm.

Steps:

• Grease a square or rectangular baking tin with butter and sprinkle with a little caster sugar.
• In a separate bowl, beat the butter, egg whites, icing sugar and brown sugar until very thoroughly combined and smooth.
• Mash the banana until it's pureed, and you can't see any lumps (this may take a while but it makes a huge difference to the pudding). Add the pureed banana and milk and mix well.
• In another bowl, sift all of the dry ingredients together and combine with a whisk and then mix with the wet mixture, taking care not to over-mix.
• Pour the mixture into the dish and fan-bake at 200 celsius for 25 minutes.
• Meanwhile make the sauce:.
• Put all of the ingredients except for the rum essence into a pot and gently heat until combined and then leave to boil for 5-10 minutes (until it's very syrupy). Note: When you take it off the element and begin to cool it it will thicken a little more, but it's supposed to be really runny.
• Serve with vanilla ice cream.

Steps:

• Add lemon juice to mashed bananas; mix thoroughly.
• Beat in cream, adding confectioners sugar until very thick and creamy.
• Beat thoroughly; fold in stiffly beaten egg white.
• Cover and refrigerate until ready to serve.
• This does not keep well.

Steps:

• Grease a 14cm x 21cm loaf tin.
• Cream butter and sugar in a small bowl until light and fluffy, preferably with an electric mixer.
• Beat in the eggs one at a time and transfer the mixture into a large bowl. Stir in mashed banana (it's easiest to mash it with a fork).
• Stir in half sifted dry ingredients and half sour cream and milk; stir well.
• Stir in remaining dry ingredients and sour cream; stir until smooth.
• Pour mixture into pan.
• Bake in a moderate over for about 1 hour. Stand for five minutes before turning onto a wire rack to cool.
• Icing:.
• Melt butter and sugar, stir constantly without boiling for two minutes.
• Add sour cream, bring to boil. Remove from heat, stir in sifted icing sugar. Ice immediately as it sets very quickly.