BANOFFEE PIE PANCAKES
This Pancake Day try a new take on banoffee pie. Sticky dulce de leche and sweet bananas make an irresistible topping for fluffy pancakes
Provided by Esther Clark
Time 25m
Yield (2 large or 4 smaller portions)
Number Of Ingredients 11
Steps:
- Separate the eggs, putting the whites in one bowl and 2 of the yolks in another bowl (use the third yolk in another recipe). Mix the yolks with the sugar, flour, baking powder and milk to make a smooth paste.
- Beat the egg whites and a pinch of salt with an electric whisk (or by hand) until fluffy and holding their shape. Gently fold into the yolk mixture, being careful not to knock any of the air out.
- Heat the butter and oil in a non-stick frying pan over a medium heat. Dollop a quarter (or half if making two larger pancakes) of the mixture into the pan and cook on each side for 1-2 mins or until golden brown. Repeat with the remaining mixture to make a total of 4 (or 2) pancakes. Keep them covered.
- Gently warm the dulce de leche in a small saucepan until loosened. Serve the pancakes on two plates and top with the sliced banana, dulce de leche, crumbled biscuit and grated chocolate.
Nutrition Facts : Calories 379 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.67 milligram of sodium
SIMPLE BANOFFEE PIE
I tried three different banoffee pie recipes I found online and in a recipe book. So I've made my own version of the banoffee pie using the basis of the recipes I have found and added a bit of a twist! My partner and friends love this and I hope you will too.
Provided by sarah81783
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 10h25m
Yield 8
Number Of Ingredients 7
Steps:
- Immerse the can of sweetened condensed milk in a pot of boiling water. Simmer, ensuring the can is fully covered with water, until caramelized, 2 to 3 hours. Remove the can from the boiling water using tongs and let cool, 8 hours to overnight.
- Mix digestive biscuits with 1/2 cup plus 2 1/2 tablespoons melted butter in a bowl. Press into the bottom of a 9-inch springform pan. Refrigerate crust until firm.
- Beat heavy cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
- Mix caramelized condensed milk and bananas together in a bowl. Pour over the crust. Sprinkle instant coffee over banana mixture. Spread whipped cream on top.
Nutrition Facts : Calories 660.8 calories, Carbohydrate 64.6 g, Cholesterol 107.7 mg, Fat 42.6 g, Fiber 2.5 g, Protein 8.1 g, SaturatedFat 25.5 g, Sodium 530.2 mg, Sugar 40.9 g
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
BANOFFEE PIE
With generous layers of dulce de leche, bananas and whipped cream, this dazzling pie is not for the faint of heart. The banoffee or banoffi pie, a mash-up of banana and toffee, was created in 1971 by the chef Ian Dowding and Nigel MacKenzie, the owner of the Hungry Monk, a now-closed restaurant in Sussex, England. The original recipe called for a traditional pie crust, homemade dulce de leche and coffee-flavored whipped cream, but we've simplified it for the home cook by using a graham cracker crust, store-bought dulce de leche and plain whipped cream. If you like, you could add a teaspoon of instant coffee granules to the whipped cream.
Provided by Margaux Laskey
Categories pies and tarts, dessert
Time 30m
Yield One 9-inch pie
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar and salt. Stir until fully incorporated and sandy. (When you pinch a bit of it between your fingers, it should hold together.) Transfer to a 9-inch pie plate. Using your fingers or a flat-bottomed cup, press the mixture into the pie plate and up the sides. Make sure it is well packed. Bake until set, 12 to 15 minutes. Let cool at room temperature for 30 minutes, or cover with plastic wrap and refrigerate up to 2 days.
- Spoon the dulce de leche into the pie crust and spread into an even layer. Pile in banana slices into a relatively even layer (they should overlap). Transfer the pie to the refrigerator while you make the whipped cream.
- Make the whipped cream: Using a handheld mixer or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, vanilla extract and instant coffee, if using, on medium-high speed until firm peaks form, 1 to 2 minutes. Spread the whipped cream on top of the bananas, making sure to spread the whipped cream to the edge, totally covering the bananas (this will help prevent them from browning). Chill the pie, uncovered, for 2 hours and up to overnight.
- To serve, sprinkle the pie with chocolate shavings or fresh coffee grounds, if desired. Store leftover pie in the refrigerator, covered, for up to 5 days. The whipped cream may lose some height, but the pie will be no less delicious.
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