BANOFFEE PIE - BANANA CARAMEL TART
Easy delicious dessert, quite addictive!
Provided by Cosette Khoryati @CosetteKR
Categories Pies
Number Of Ingredients 8
Steps:
- Preparing the Caramel: -Immerse closed can in a pot of water and bring to a boil. -Leave on a simmer or light boil for 3 hours, topping up with water as needed. Be careful, the can should be covered with water at all times or it could explode. -Carefully, take out the can from the boiling water and put it aside to cool completely. -You can do this ahead of time, and put the can in the refrigerator or even in the cupboard, it stays for months.
- -Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. -Spread the crust mix on the bottom of a spring form tin or a pie plate. -Use the back of a metal spoon to firmly press the biscuit mixture over the base and side of each tin. -Place in the fridge until required.
- -Peel and thinly slice bananas, and arrange over the crust. *(I personally like my pie base to be filled with bananas, they are not an accessory here!) -Dissolve the powder gelatin in a 1/4 cup of hot water, then pour it over the caramel, mix well. *(Originally the banoffee pie does not require gelatin, but I don't like a runny pie, that's why I added the gelatin so that when you cut your pie it holds better. You can definitely do without it) -Pour the caramel mixture over the bananas. Chill. *(Some people like to pour the caramel directly over the crust, when chilled top it with bananas)
- -Whip up the cream with the sugar and vanilla until stiff peaks. -Spread the whipped cream over the chilled pie. Decorate with chocolate shavings, cocoa powder, caramel sauce, nuts etc.
BANOFFEE (BANANA TOFFEE) PIE
An absolutely decadent banana-toffee pie, recreated after a trip to England. This is a fairly common dessert in Britain, with layers of banana, gooey caramel, and whipped cream on a graham crumb crust. It's very sweet, so a small piece goes a long way! The cooking time may seem long, but that is simply the condensed milk caramelizing on the stove. Top with chocolate curls if desired.
Provided by Tara
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 4h20m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 459 calories, Carbohydrate 60.2 g, Cholesterol 57.4 mg, Fat 22.9 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 11.1 g, Sodium 244.6 mg, Sugar 46.7 g
EASY BANOFFEE PIE
Treat loved ones to a banoffee pie for dessert featuring a classic biscuit base, oozy caramel, bananas, cream and chocolate. Who could resist?
Provided by Liberty Mendez
Categories Dessert, Treat
Time 25m
Yield Serves 8-10
Number Of Ingredients 7
Steps:
- Crush the digestive biscuits, either by hand using a wooden spoon, or in a food processor, until you get fine crumbs, tip into a bowl. Mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into a 23cm loose bottomed fluted tart tin and cover the tin, including the sides, with the biscuit in an even layer. Push down with the back of a spoon to smooth the surface and chill for 1 hr, or overnight.
- Beat the caramel to loosen and spoon it over the bottom of the biscuit base. Spread it out evenly using the back of a spoon or palette knife. Gently push the chopped banana into the top of the caramel until the base is covered. Put in the fridge.
- Whip the cream with the icing sugar until billowy and thick. Take the pie out of the fridge and spoon the whipped cream on top of the bananas. Grate the dark chocolate over the cream, if you like, and serve.
Nutrition Facts : Calories 518 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
MINI BANOFFEE PIES
Go retro with this easy and ever-popular dessert that's been given a smart dinner party makeover
Provided by Caroline Hire - Food writer
Categories Dessert, Dinner
Time 15m
Number Of Ingredients 7
Steps:
- Crumble the biscuits into a blender and blitz until you have fine crumbs. Add the melted butter and pulse again to combine.
- Spoon the mixture evenly between 8 individual fluted, loose-bottomed tart tins (9cm). Alternatively, make one big Banoffee pie, using a 20cm fluted, loose-bottomed tart tin. Press the mixture in firmly - you can use a teaspoon for this - and refrigerate for at least half an hour.
- Spread the caramel over the base of the tarts not quite to the edges. Arrange a layer of bananas on top of the caramel.
- Whip the cream until is has just reached soft peaks. Dollop onto the tarts to give a pillowy effect.
- Remove the tarts from the tins (see Tip). Poke one banana chip into the centre of each tart and scatter with chocolate shavings.
Nutrition Facts : Calories 612 calories, Fat 41.3 grams fat, SaturatedFat 24.8 grams saturated fat, Carbohydrate 54.1 grams carbohydrates, Sugar 39.2 grams sugar, Fiber 1 grams fiber, Protein 5.7 grams protein, Sodium 0.8 milligram of sodium
GROWN-UP BANOFFEE PIE
Lace this classic banana and toffee pie with a little dark rum. Top with whipped cream and chocolate
Provided by Sarah Cook
Categories Dessert
Time 1h50m
Number Of Ingredients 15
Steps:
- Roll out the pastry on a lightly floured surface until big enough to line a deep, round 20-22cm tart tin. Chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment, fill with baking beans, and bake for 15 mins until the sides are firm and turning golden. Remove the beans and parchment, and cook for another 15 mins until browned.
- Meanwhile, fry the bananas, butter and sugar in a wide frying pan until golden and caramelised. In a saucepan, bubble the caramel for 5 mins until slightly thickened.
- Melt 25g of the chocolate, brush over the base of the tart case and set aside to harden. Once the bananas are cool, and the chocolate has set, arrange the bananas over the base. Top with the caramel, then chill while you make the topping.
- Put the remaining chocolate, the cream, 2 tbsp caramel, the rum and sugar in a heatproof bowl over a pan of barely simmering water and melt until smooth and combined. Pour the mix over the bananas, then chill for at least 4 hrs.
- To serve, remove the tart from the tin. Whip 200ml of double cream with the icing sugar until it is just holding its shape. Pipe swirls of cream around the edge of the tart, then dust with cocoa. Slice, and serve with a little crème fraîche, if you like.
Nutrition Facts : Calories 830 calories, Fat 58 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 36 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
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