Toffee Bananas Recipes

STICKY TOFFEE BANANA CAKE

Steps:

• Preheat the oven to 350°F. Butter and flour an 8x8-inch baking dish.
• In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
• In the bowl of an electric mixer, mix the melted butter and sugar until blended. Add the eggs, mashed bananas, lemon juice and vanilla extract and mix well.
• On low speed, stir in the flour mixture until just incorporated. Do not over mix. Pour the batter into the prepared pan and bake until golden, and a tester inserted into the center comes out clean, about 35 minutes.
• Meanwhile, make the sauce. Bring the heavy cream, brown sugar, corn syrup, butter, and salt to a boil in a heavy small saucepan over high heat, whisking until the sugar dissolves. Reduce the heat to medium-low and cook at a gentle boil, whisking occasionally, until the sauce is slightly thickened, about 15 minutes. It should be the consistency of maple syrup -- it will continue to thicken as it cools. Remove the sauce from the heat and cool.
• Spoon ⅓ cup of the toffee sauce over top of the baked banana cake. Return the cake to the oven and bake until the sauce is bubbling vigorously, about 6 minutes. Cool the cake in the pan on a rack for at least 30 minutes. Cut the cake into 9 squares or 12 rectangles. Serve the cake slightly warm or at room temperature with warm toffee sauce and top with sliced bananas and pecans, if desired.
• Note: Sauce can be made 2 days ahead. Cover and chill; then rewarm slightly before using. If it seems too thick, add more heavy cream to thin it to desired consistency.
• Freezer-Friendly Instructions: The cake can be frozen (without the toffee sauce) for up to 3 months. Bake the cake for 35 minutes, let it cool completely, double-wrap it securely with aluminum foil or plastic freezer wrap. Thaw on the countertop the night before you plan to eat it. Before serving, place the cake back in the oven with the toffee sauce and proceed with the recipe from there.

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.

TOFFEE & SESAME BANANAS

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.

BANANA-TOFFEE BARS

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.

TOFFEE BANANAS RECIPE

Steps:

• Place the sugar in a pan with 100ml (3½ fl oz) water. Heat slowly and without stirring until the sugar dissolves. Bring to the boil and bubble rapidly, until the liquid begins to colour.
• Meanwhile, cut each banana into four, then skewer the pieces on to bamboo sticks.
• Once the caramel is a light golden colour, remove from the heat and stir in the sesame seeds - it will foam. When the foam subsides, dip the banana pieces into the caramel to coat them, then place on silicon paper to set.
• Serve the toffee bananas when set but still warm, with raspberry sauce or smoothie, if preferred.

CHINESE TOFFEE BANANAS

Steps:

• To make the batter whisk together an equal quantity of corn flour, and all-purpose flour, then add the water and mix until smooth. Cut the bananas into roundels, and dip it in the batter and deep fry the bananas. For caramel take a pan add sugar, little water cook for medium heat until caramel forms, remove from the heat then working quickly and one at a time, add the fried bananas to the caramel and turn to coat, drop into ice water to set the caramel. Drain immediately then sprinkle with sesame seeds, serve with ice-cream.

BANANA TOFFEE FRITTERS

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.

BANANA PANETTONE PUDDING

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie's Celebration Roast from Together - see the full collection of menus here.
• ON THE DAY In a large mixing bowl, mash 50g of butter with a pinch of cinnamon, 50g of sugar and the vanilla paste. Crack in the eggs, squeeze in the clementine juice, add the milk and whisk together. At this point, you could add a splash of smooth whisky, brandy or golden rum, if you wish. Peel, finely slice and add the bananas, destone, finely chop and add the dates, randomly tear in the panettone, and mix it all together really well. Grease a shallow baking dish (25cm diameter) with a little butter, pour in the mixture, sprinkle over the almonds and a pinch of cinnamon, then cover and refrigerate until needed.
• TO SERVE Preheat the oven to 180°C/350°F/gas 4. Bake the pudding for 40 minutes, or until golden and bubbling, then leave to rest for 10 minutes while you make the sauce. Put the remaining 150g of sugar into a small non-stick frying pan with 50ml of water. Place on a medium heat and let the sugar melt until you have a chestnut brown caramel, swirling the pan occasionally - don't be tempted to touch it. Stand back and whisk in the cream until smooth and combined - it will bubble vigorously - then whisk in the remaining 15g of butter. Either pour the sauce over the pudding, or carefully decant it into a cute jug, for pouring at the table. Great with vanilla ice cream, if you so wish.

TOFFEE PECAN BANANAS RECIPE

Steps:

• Melt just a knob of the butter and 1 tbsp of sugar in a frying pan and fry the bananas for a minute or two until browned. Remove from the pan and set aside.
• Add the remaining butter to the pan and allow to melt. Add the sugar and stir until dissolved, then bring to the boil and cook for 2-3 mins. Remove from the heat and stir in the double cream.
• Drizzle the sauce over the cooked bananas and sprinkle with pecans. Serve warm.

TOFFEE-FUDGE BANANAS WITH TOASTED NUTS

Steps:

• Right, on your marks, get ready... Pop the Brazil nuts, spread out on some foil, under the grill about 4 inches (10 cm) from the heat and put a timer on for 3 minutes (if you don't have a timer keep an eye on them, because they will burn if you forget them), then keep them to one side for later. You can also watch how to do this in our Online Cookery School Video. Now peel and slice the bananas into thin rounds and place them in a large bowl, then add the yoghurt and mix well. Next, divide the mixture between the serving glasses and simply sprinkle the sugar equally over the 4 portions of banana. Now cover with clingfilm and leave in the fridge for about 3 hours - after this time the sugar will have transformed itself into lovely pools of fudge sauce. Now all you need to do is chop the toasted nuts, sprinkle them on top, serve and wait for the compliments.

TOFFEE-CINNAMON BANANA BREAD

Steps:

• Preheat oven to 350°F. Grease and flour a loaf pan and set aside.
• In a large mixing bowl, stir together flour, oats, brown sugar, cinnamon, salt, baking soda, and baking powder.
• In a second mixing bowl, mix together the banana, yogurt, oil and eggs until smooth. Add to the dry ingredients, and stir until the batter just barely comes together. Fold in the pecans, if using, and toffee chips. Pour batter into prepared pan.
• In a small bowl, stir together the topping ingredients, and sprinkle evenly onto the batter.
• Bake in preheated oven for 45 to 50 minutes, or until the top of the loaf feels firm to the touch and a toothpick inserted into the centre comes out with a moist crumb. Let cool in the pan for 5 minutes, then unmold and transfer to a wire rack to cool completely before slicing.