Each month I will showcase one recipe from the cookbook. I will also feature a section highlighting how I came up with this recipe or who was the inspiration and some suggestions for tweaking the recipe to get different tastes.
This month's recipe: Banoffee For Crust:
1 box of Graham Cracker crumbs -or- 1 bag of Shortbread Cookies (your choice)
1 stick of melted butter.
For Caramel:
1 stick of butter
1 cup packed Light Brown Sugar
1 Tbsp. Dark Rum (or Vanilla Extract)
1 pint of Heavy Whipping Cream
3 ripe Bananas
1 pint of Heavy Whipping Cream
1 tsp. refined sugar
1 tsp. cinnamon
1 small bottle of chocolate syrup
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Grease a 9x13 baking dish.
Combine melted butter with graham cracker/cookie crumbs. Mix until fully blended and transfer into the greased baking dish. Press into pan to form a crust and refrigerate.
Melt 1 stick of butter in a medium saucepan over medium heat. Slowly add brown sugar to melted butter and stir until sugar is melted, then add dark rum/vanilla.
Continually stir mixture until it starts to bubble (about 10 minutes) then reduce heat to low. Add heavy whipping cream and stir until fully blended.
Pour caramel over chilled crust, cover with plastic wrap and chill for 1 hour or longer.
Before serving whip heavy whipping cream with sugar and cinnamon until peaks are stiff. Set aside.
Cut ripe bananas into 1/2 inch slices and arrange on top of the caramel. Then place whipping cream on top of bananas.
Drizzle chocolate syrup on top of Banoffee, slice, and serve.
Facts and Suggestions
Banoffee is a combination of the 2 words banana and toffee (aka caramel). I first tasted this dish in Dublin, Ireland and have formed my recipe from my memory of that dish.
You can make this as a decadent topping for waffles or pancakes by cutting out the crust and serving the caramel hot.
For a change I recommend making this with apples instead of bananas or for those who don't like fruit, plain. You can also add fruit. I recommend topping the bananas with either strawberries or mango.
