Toffee Bananas Recipes

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:

• 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:

• 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:

• 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:

• 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.

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.

Steps:

• Peel bananas and cut them into 1.5" chunks Combine flour, cornstarch, egg, water and mix till smooth.
• Heat frying oil till moderately hot.
• Dip the banana chunks into the batter, lift them out one at a time, tap off the excess batter and put them into the hot oil.
• Fry for 1-2 minutes, till the batter is golden.
• Lift them out right away and drain on paper towels.
• Have the bowl of ice water nearby.
• Put sugar and sesame seed in a clean dry pot, melt the sugar till it darkens a little.
• Reduce heat to very low, just to keep it warm but not burned.
• Dip the fried banana chunks in, a few at a time, coat them thoroughly with sugar syrup and sesame.
• Lift them out into the ice water to harden, then lift them right now.
• Serve right away with vanilla ice cream.
• This dish doesn't freeze at all, and you should serve it right away.

Steps:

• In a large bowl, combine the biscuit mix, toffee bits and sugar. , In another bowl, combine the egg, cream and vanilla; stir in the bananas. Stir into the dry ingredients just until combined., Drop by tablespoonfuls onto greased baking sheets. Sprinkle with additional sugar. , Bake at 425° for 11-13 minutes or until golden brown. Remove to wire racks. Serve warm.