Banoffee Pie Attempt #1

After my trip to the UK, my traveling companion and I both searched for recipes for Banoffee Pie (the tasty dessert mentioned in this blog post). Unfortunately, they all called for making a toffee layer by boiling sweetened condensed milk for a really long time--either on the stove top or in the oven. 

In this summer's record-breaking heat, I really didn't want to turn on the oven or stand over the stove top for a long time, so I tried to find a way to cheat. I melted toffee bits (which I found near chocolate chips in the store) with a little corn syrup. 

The toffee bits melted fine, but they completely hardened in the pie, so that I had a hard candy layer in the middle. Needless to say, I'll need another attempt at this, but I may have to wait until the outdoor temperature comes down!

Banoffee Pie Attempt #1

Here's some photos from my attempt. First, you need a cookie crust. You can use crushed graham crackers or shortbread. I used a combination of vanilla wafers and gingersnaps (pretty tasty, actually).

Then you need the toffee layer. On top of that, add sliced bananas.

Finally, top the bananas with some whipped cream. You can make your own from heavy whipping cream or use Cool Whip.

If you want, you can also sprinkle a little cocoa on top.

Chocolate Banana Cream Pie

What do you do when your pie shell cracks? Toss it away? No way!

When I had a pie shell crack on me recently, I decided to use it for a cream pie, something that wouldn't soak through a crack in my crust. I knew pudding mixes could be used to make pies, so I checked out what was in my cabinet and whipped up this little treat.

Chocolate Banana Cream Pie

Ingredients:
1 small box of chocolate fudge pudding
1 small box of banana cream pudding
3 1/2 cups cold milk, divided
1 baked pie shell
a few chocolate chips (optional)

In a small bowl, combine a small box of chocolate fudge pudding with 1 3/4 cups cold milk. Whisk for five minutes, then pour into baked pie crust. Refrigerate for an hour.



In another small bowl, combined the small box of banana cream pudding with the other 1 3/4 cups cold milk. Again, whisk for five minutes. Pour on top of chilled chocolate pudding and smooth evenly. Refrigerate for at least another hour or two.

When it's time to serve, sprinkle a few chocolate chips on top for decoration.

Banana Pudding Dessert

I had some leftover vanilla wafers from the rum balls recipe, so I decided to make some banana pudding. I combined a few different recipes to come up with this very rich and creamy version.

Note: This recipe is basically egg free, but if you are really trying to avoid eggs because of allergies, be sure your vanilla wafers are egg-free. I've found some with eggs and some without.

Banana Pudding Dessert

Ingredients:
70 vanilla wafers, crushed
1 stick of butter
4 bananas
1 package (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 package (5.1 oz) vanilla instant pudding
1 teaspoon vanilla
3 cups cold milk
1 tub of Cool Whip, thawed
a few extra vanilla wafers for garnish (optional)

Be sure to thaw the Cool Whip in the refrigerator and soften the cream cheese before starting.

Preheat oven to 350.

Crush the vanilla wafers. (I just use a Ziploc bag and a rolling pin.) Put them in a 13 x 9 inch pan. Melt the stick of butter and mix it into the crushed cookies. Press into bottom of pan. Bake for 10-12 minutes.

Beat the softened cream cheese until fluffy. Add the sweetened condensed milk, pudding mix, vanilla, and cold milk. Beat for 2-3 minutes until creamy. Fold in half of the Cool Whip.

Slice the four bananas on top of the baked cookie crust. Smooth pudding mixture on top of bananas. Finally, top with remaining Cool Whip. Refrigerate until ready to serve.

If desired, garnish with extra cookie when ready to serve. (I wish I had taken a picture of this because the slices looked really cute with the little vanilla wafer sticking up on top.)

Serves about 20 people.

Banana Nut Cookies

If you like banana bread, you will love these cookies. With a slightly crunchy edge and a soft, chewy center, these cookies are too die for! Some extra cinnamon and sugar make them extra nice!

Banana Nut Cookies

Ingredients:

2/3 cup mashed very ripe banana (1 large banana should do it)
1 cup melted butter (2 sticks)
1 1/3 cup white granulated sugar
1 egg, beaten
2 ½ teaspoons baking soda
¾ teaspoon salt
¼ teaspoon cinnamon
2 ¾ cups flour
1 cup chopped walnuts
some extra cinnamon and sugar for rolling cookies

In a small bowl, mash the banana until it’s smooth. Set aside.

In a large microwave-safe bowl, melt the two sticks of butter. Stir in the white sugar, beaten egg, baking soda, salt, and cinnamon. Add the mashed banana and mix thoroughly. Stir in the flour. Then add the nuts.

Refrigerate the dough for at least four hours.

Once the dough has had a chance to chill, preheat the oven to 350 degrees and grease your cookie sheets.

In a small bowl (the smaller the better), mix four parts white sugar to one part cinnamon. The ratio does not need to be exact. Just try for a nice mix of sugar and cinnamon as shown in the photo to the right. Of course, if you want more cinnamon flavor in your cookies, just lower the ratio.

Roll the dough into small balls (Use a small scooper or a tablespoon for measuring). Then roll the dough in the cinnamon-sugar mixture. The dough needs to be cold, or it gets too sticky to roll. If this happens, put it back in the refrigerator for a bit.

Place the sugar-coated balls on the greased cookie sheet. Press down on them slightly. Bake at 350 degrees for 10 minutes. Cookies should be golden brown on the edge and lighter colored in the middle.

Allow cookies to cool for 2-3 minutes before transferring to a cooling rack. Your home will smell like freshly baked banana bread!

Yields about 6 dozen cookies.