Irish Banoffee Pie Caramel And Banana Recipes

Steps:

• 1. First, make the base by melting the butter and pouring it onto the crumbled digestive biscuit.
• 2. Stir well.
• 3. Press into a 8-inch loose bottom spring back base tin.
• 4. Leave to chill in the fridge until you make the caramel filling.
• 5. To make the caramel sauce, melt over medium heat in a pot with butter, syrup, sugar, and the contents of the evaporated milk.
• 6. Stirring continuously, use a wooden spoon to clean the sides of the saucepan. When the butter has melted and the mixture is bubbling slowly but steadily, start timing 10 to 12 minutes as caramel can burn easily.
• 7. Stir into the corners and all around the bottom steadily. When the mixture has coloured slightly and started to thickened remove from heat. Leave to cool a little.
• 8. In a small bowl, slice the bananas.
• 9. Pour over the top a little lemonade or lemon-lime soda so the bananas keep their yellowish colour.
• 10. To make the cream, in a small pot combine gelatin and cold water let stand until it thickens.
• 11. Place over a low heat stirring constantly just until the gelatin dissolves. Remove from the heat and let cool (do not allow to set).
• 12. Whip the fresh heavy cream with the sifted icing sugar with a hand-held electric mixer until thick.
• 13. Now, slowing beating, add the cooled gelatin to your whipping cream.
• 14. Add to your digestive base the caramel sauce.
• 15. Then the sliced bananas spreading them out evenly.
• 16. Add to that the whipped cream. Try to make a swirl effect just for decoration with your cream.
• 17. Just sprinkle some chocolate sprinkles over the top of the banoffee pie.

Steps:

• 1. Pre-heat oven to 400 degrees. Make crust. Combine cracker crumbs with sugar. Add melted butter. And cocoa if making a chocolate crust.
• 2. Combine well. Press into a 9-inch springform pan bottom going up halfway up sides of the pan. Bake for 10 minutes. Remove from oven and cool.
• 3. Make caramel - melt butter in a saucepan. Add brown sugar. Cook on high heat. Bring to a boil stirring constantly. Make sure sugar dissolves.
• 4. Add the condensed milk and combine well. Bring to a boil. Set timer for 1 minute and 30 seconds. Boil on high heat stirring constantly. The mixture should get thickened. If not thickened, cook a little longer.
• 5. Pour half of the caramel on to the bottom of the crust you made.
• 6. Slice 3 bananas and toss with a little lemon juice. Place slices in caramel.
• 7. Pour the rest of the caramel on top.
• 8. Now slice 3 more bananas and toss with lemon juice. Place in top of the caramel. Refrigerate until caramel sets.
• 9. Make cream topping - Beat the cream cheese until whipped. Add in the whipping cream with confectioners' sugar and coffee.
• 10. Beat until soft peaks.
• 11. Fold in 1 sliced banana.
• 12. Top pie with cream.
• 13. Shave the chocolate bar on top. Add walnuts on top if desired. Decorate how you wish.
• 14. Ready to serve. Keep refrigerated.

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:

• 1 Heat oven to 400 degree's. make crust. Combine cracker crumbs with sugar. Add melted butter. Combine well,and press in to a 9 inch spring form pan bottom,and going up half way up sides of pan. Bake for 10 minutes. Remove from oven and cool.
• 2 make caramel- Melt butter in saucepan . Add brown sugar. Cook on high heat. Bring to a boil stirring constantly.Make sure sugar dissolves.
• 3 Add the condensed milk,and combine well. Bring to a boil. Set timer for 1 minute and 30 seconds. Boil on high heat stirring constantly.Mixture should get thickened.If not thickened. Cook a little longer.
• 4 pour half of the caramel on to bottom of crust you made. Slice 3 banana's and toss with a little lemon juice. Place slices in caramel. Pour the rest of the caramel on top. Now slice 3 more banana's and toss with lemon juice. Place in top of the caramel. Refrigerate until caramel sets.
• 5 make cream topping - Beat the whipping cream with confection sugar and coffee. Beat until soft peaks. Fold in 1 sliced banana. Top pie with cream. Shave chocolate bar on top. Add walnut's on top if desired. Decorate how you wish. Keep refrigerated.

Steps:

• Butter and line the base and sides of a 23cm square loose-bottomed cake tin. Put the biscuit crumbs in a bowl with the butter, cinnamon and a small pinch of salt, and mix until it resembles wet sand. Tip into the base of the tin, then level off and press the mixture down using the back of a spoon to compact it. Put in the fridge while you make the filling.
• Heat the oven to 120C/100C fan/gas 1. Mix the icing sugar, cocoa and cinnamon in a bowl, then stir in the banana to coat. Set aside.
• To make the creamy filling, put the soft cheese, mascarpone, sugar, vanilla extract, eggs and flour in a bowl. Beat using an electric whisk until smooth, about 3-4 mins. Gently fold in the banana mixture.
• Take the base out of the fridge and pour over the filling. Level off the top using the back of a spoon, then drizzle the 100g caramel on top.
• Bake in the oven for 1 hr with a tray placed underneath the tin to catch any drips of butter. Turn the oven off and leave the door ajar, using a spoon or spatula to prop it open. Leave inside until the oven is completely cool. Remove from the oven, then transfer to the fridge to chill overnight.
• When ready to serve, make the sweet cream topping. Beat the cream and sugar in a bowl until it forms soft peaks. Remove the cheesecake from the tin and spread the cream over the top, drizzle with the 2 tbsp caramel, dust with cocoa and scatter with the banana chips, if using. Cut into nine pieces or 16 bite-sized squares to serve.