Banana Dumplings With Toffee Sauce Recipes

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.

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.

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.

Steps:

• Place unopened can of condensed milk in a large pot; cover with water. Bring to boil; reduce to a simmer. Cover pot with lid and simmer for 3 hours to make the toffee, checking periodically to ensure the can is still immersed and adding more water as needed.
• Remove can from the pot and allow to cool until safe to handle. Rinse with cold running water for 10 minutes to speed up cooling.
• Open carefully and stir toffee until smooth. Spread toffee over the bottom of the prepared graham pie crust. Chill for at least 1 hour.
• Layer sliced bananas on top of the toffee. Beat cream in a large bowl until soft peaks form. Add sugar and continue to beat until fluffy. Spread whipped cream over bananas.

Steps:

• For toffee sauce:
• Bring 1 1/4 cups cream, brown sugar, corn syrup, butter, and 1/8 teaspoon salt to boil in heavy small saucepan over medium heat, whisking until sugar dissolves. Reduce heat to medium-low and cook at gentle boil until sauce coats spoon thickly and is reduced to 11/2 cups, whisking occasionally, about 15 minutes. Remove from heat and cool. Whisk in 3 tablespoons or more cream to thin sauce to desired consistency. DO AHEAD: can be made 2 days ahead. Cover and chill. Rewarm slightly before using.
• For banana cake:
• Preheat oven to 350°F. Butter 8 x 8 x 2-inch nonstick metal baking pan. Dust baking pan with flour, tapping out excess.
• Whisk flour, baking powder, and 1/2 teaspoon salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, rum, and vanilla (batter may look curdled). Add dry ingredients in 4 additions, beating just to blend after each addition. Spread batter evenly in prepared baking pan.
• Bake cake until tester inserted into center comes out clean, 35 to 38 minutes. Spread 1/2 cup toffee sauce evenly over cake. Return cake to oven and bake until sauce is bubbling thickly, about 6 minutes. Cool cake in pan on rack 30 minutes. Cut around cake in pan. Cut cake into 9 squares or 12 rectangles. Serve cake slightly warm or at room temperature with toffee sauce and top with sliced bananas, if desired.

Steps:

• Sift flour, baking powder and cinnamon into a bowl.
• Rub in butter.
• Stir in sugar, banana, and enough milk to form a sticky dough.
• To make the sauce, combine all the sauce ingredients in a saucepan.
• Stir over a low heat, without boiling until the sugar has dissolved.
• When it has dissolved bring to the boil, without stirring and then reduce the heat to a simmer.
• Drop tablespoons of dough mixture into the simmering sauce and simmer them, covered, for 15 minutes or until they are cooked.
• Serve the dumpling with the toffee sauce.

Steps:

• Preheat the oven to 350.
• Grease and flour a 9" baking pan.
• Sift flour, baking powder and salt into a bowl; set aside.
• In another bowl, beat butter and brown sugar until fluffy.
• Add vanilla extract.
• Beat eggs in one at a time until blended.
• Add flour mixture a little at a time just until blended.
• Stir in 1 cup of toffee bits and the banana by hand.
• Pour into the prepared pan and sprinkle remaining toffee bits on the top.
• Bake 30 minutes.
• Cool, dust with powdered sugar and cut into squares.

Steps:

• Preheat oven to 350 degrees. In a 9-by-13-inch baking dish, combine the sugar and water. Add the butter and place in the oven to melt the butter.
• Meanwhile, place the flour in a mixing bowl. Use two knives or a pastry blender to cut in the shortening until the mixture resembles coarse crumbs. With a fork, stir in just enough milk or buttermilk until the dough leaves the side of the bowl.
• Turn dough onto lightly floured surface and knead 2 or 3 times, then use a rolling pin to roll out to 1/4-inch thickness. Use a 3-inch cutter to cut 24 rounds. Place a piece of banana in the center of each biscuit, then pull the dough around the banana and pinch the ends to seal on top.
• When the butter is melted, remove the pan from the oven and stir until the sugar completely dissolves.
• Place the banana dumplings, sealed side down, in the syrup. Sprinkle with a little sugar and return to the oven.
• Bake until golden brown, 50 to 60 minutes.

Steps:

• Peel and slice your bananas in small pieces.
• In a bowl, mix flour, milk, sugar, beaten egg, baking powder and oil as directed.
• Mix well until you get a thick mixture.
• Slide all your chopped banana pieces into this mixture.
• Take a deep frying saucepan or wok. Make sure you heat about half a cup of oil to the saucepan so the dumplings fry well.
• Keep the stove on medium to high heat.
• Using a tablespoon or wooden spoon, pick each banana piece from the bowl and pour directly into the hot oil. A little bit of the mixture will spread around the banana piece and that's good.
• Turn each dumpling after 1-2 minutes of deep frying so both sides are done well.
• As soon as the dumplings are golden brown, drain them on paper towel and serve hot with tea or coffee!

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.