Banoffee Flapjack Recipes

GLUTEN FREE BANOFFEE FLAPJACKS

Steps:

• First make the flapjack. Grease and line a 20cm x 20cm tin and preheat the oven to 200'C.
• Melt the butter, sugar and syrup together in a pan. Once melted, turn off the heat and add the oats. Mix well, press into the tin and bake for 15 minutes until golden. Remove and cool.
• Next make the caramel. Place the condensed milk, syrup, butter and sugar into a large saucepan. Cook on a very low heat, stirring constantly. Do not let it burn. This can take some time but the topping is done when it turns a caramel colour.
• Remove the caramel from the heat and allow to cool for a couple of minutes. Peel the bananas and slice them, then lay the slices on top of the flapjack until covered. Pour the caramel over the bananas and flapjack. Make sure it is spread evenly to cover all of the shortbread and cool in the fridge for approx. one hour.
• Once it has cooled complete, melt the milk chocolate. Pour the melted chocolate all over the caramel and spread evenly. Transfer to the fridge and cool for an hour-or-so until completely chilled.
• Cut into squares and serve. Best kept in the fridge - if you can resist eating it all!

CARAMEL-DRIZZLED BANOFFEE BAKE

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.

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.

BANOFFEE SPLITS

Steps:

• Tip all the sauce ingredients into a small saucepan and heat gently, stirring until you have a smooth sauce. Peel and split the bananas. Put 2 halves on each of 2 serving plates, add 2 scoops of ice cream to each plate, drizzle over the warm sauce and serve straight away.