Bananatoffee Pizza Recipes

BANANA TOFFEE PIZZA

Steps:

• Preheat oven to 350°F Shape cookie dough into large circle, 12-18 inches in diameter, and bake until golden brown, approxiamately 20 minutes. Let cool completely.
• Mix cream cheese until smooth, then add brown sugar. Mix until well blended. Fold in whipped topping.
• Spread mixture over cooled cookie crust.
• Coarsely chop candy bars. Just before serving, place banana evenly over filling. Sprinkle candy over pizza. Drizzle ice cream topping over pizza, then sprinkle with almonds.
• Cut into pizza style slices. Refrigerate leftovers, if you have any.

BANOFFEE PIE

Steps:

• In a medium bowl, stir together crumbs, sugar, and melted butter until combined and moistened. Using your fingers, press the mixture into the bottom of a 9-inch pie pan and up the sides to form an even layer. Cover with plastic wrap and place in the fridge to chill for one hour, until firm (or, optional - for a crispier crust, bake the crust at 350ºF for 5 minutes. Cool before filling).
• Spread dulce de leche gently on top of the crust and smooth the top.
• Slice bananas thinly and lay them over the dulce de leche in one even layer.
• Using a mixer fitted with the whisk attachment, whisk together heavy cream, sugar, and vanilla extract on high speed until soft peaks form. Avoid overbeating. Spread whipped cream over bananas. Refrigerate for at least 3 hours before serving. Pie will keep for up to 3 days in the fridge.

BANOFFEE (BANANA TOFFEE) PIE

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.

BANOFFEE

Steps:

• Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended . Press mixture into a 9 inch pie plate. Cool in refrigerator.
• In a sauce pan, boil an unopened can of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.
• Open can and pour toffee into pie crust. Allow to cool.
• Slice bananas over toffee.
• Whip 2 cups of cream and spoon it on top of bananas. Refrigerate before serving.

PAMPERED CHEF BANANA SPLIT BROWNIE PIZZA

Steps:

• Preheat oven to 375.
• Prepare brownie mix according to package directions.
• Place parchment paper on 15-inch baking stone.
• Pour brownie mixture on paper and spread into 14-inch circle.
• Do not bake without parchment paper or batter will run off stone while baking.
• Bake 15-20 minutes or until set.
• Cool completely.
• Mix cream cheese and sugar until smooth. Add drained pineapple and mix well.
• Spread over brownie crust.
• Slice banana and strawberries.
• Chop nuts.
• Arrange fruits and nuts on top of cream cheese mixture.
• Drizzle with chocolate syrup.
• Chill.

BANANA-TOFFEE COFFEE CAKES

Steps:

• Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
• In medium bowl, stir coffee cake ingredients with whisk or spoon until blended. Divide batter among muffin cups.
• In small bowl, mix flour and brown sugar. Cut in butter and peanut butter, using pastry blender or fork, until mixture looks like small peas. Sprinkle topping evenly over batter.
• Bake 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Gently run knife around edge of cups; remove to cooling rack.
• In small microwavable bowl, microwave baking chips and whipping cream uncovered on High 30 to 60 seconds or until chips are melted; stir until smooth. Place sheet of waxed paper under cooling rack. Drizzle glaze back and forth over tops of cakes with tines of fork. Serve warm.