Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees. Roll out pastry on a lightly floured work surface to a 13 1/2-inch square. Using a large skillet as a guide, cut out a 12-inch round. Transfer pastry round to a baking sheet lined with parchment paper, and refrigerate until firm, about 15 minutes. Make three 1/2-inch slits in center of round; set pastry aside at room temperature. Melt butter in a 12-inch skillet over medium-high heat. Stir in sugar, cinnamon, and salt. Cook, swirling skillet occasionally, until mixture turns medium amber, about 3 minutes. Arrange bananas in skillet, overlapping slightly. Cook, without stirring, 3 minutes. Drizzle vanilla and rum over bananas, and cook until most of the rum has evaporated and liquid has thickened, about 1 1/2 minutes. Remove from heat. Place pastry round on top of bananas, and transfer to oven. Bake until pastry is golden brown and puffed, about 25 minutes. Remove from oven, and carefully invert the tart onto a serving plate. Whisk creme fraiche until fluffy, about 3 minutes. Serve dessert warm or at room temperature with the creme fraiche.
Time 55m Yield 14 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. Place bananas on a foil-lined rimmed baking sheet. Bake until tender and skins are dark brown, 25-30 minutes. Let cool for 15 minutes., Meanwhile, mix wafers and butter. Press crumbs onto bottom and up sides of an ungreased 11-in. tart pan. Refrigerate 30 minutes., Peel bananas; place a large bowl. Add milk, brown sugar, eggs and yolks, cinnamon and nutmeg; mix until combined. Pour filling into chilled crust. Place pan on a baking sheet. Bake until filling is set, 25-30 minutes., Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Top with whipped cream and additional crushed vanilla wafers, if desired.
Time 5h15m Yield 16 Number Of Ingredients 6 Steps:
Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 9-inch round cake pans. Make and bake cake as directed on box for 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate layers about 45 minutes for easier handling. Trim off rounded top of one layer. Slice each cake in half horizontally to make a total of 4 layers. Reserve untrimmed cake layer top. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Place 1 cake layer bottom, cut side up, on serving plate. Spread 2/3 cup whipped cream over layer to within 1/4 inch of edge. Slice 1 banana; arrange on whipped cream, overlapping slices if necessary. Drizzle 1/4 cup butterscotch caramel topping over banana, spreading to coat slices. Sprinkle with 2 tablespoons pecans. Repeat with second and third layers. Top with reserved cake layer, rounded side up. Frost top of cake with remaining whipped cream. Spoon remaining butterscotch caramel topping over whipped cream. Swirl caramel into whipped cream with tip of knife. Cover; refrigerate about 2 hours or until ready to serve. For best results, serve cake the same day. Store covered in refrigerator.
Time 50m Number Of Ingredients 10 Steps:
Heat oven to 200C/180C fan/gas 6. Melt the sugar and butter together on a low heat without stirring the mixture. Once the sugar has melted, turn up the heat and bubble until it turns a deep caramel colour. If the butter separates from the caramel, take the pan off the heat and add 1 tbsp of warm water, stirring until the butter emulsifies again. Pour the caramel into a 23cm cake tin with a solid base and spread the caramel out quickly with the back of a warm spoon. Slice the bananas into 2cm-thick pieces and arrange them, cut-side down, in concentric circles in the tin, then sprinkle over a pinch of sea salt and half the orange zest. Cut the pastry into a circle 3cm larger than the tin. Lay the pastry on top of the bananas and tuck the edges down inside the tin. Bake in the oven for 25-30 mins until the pastry is risen and cooked through. Whisk the double cream with the icing sugar until soft peaks form. Add the rum, cinnamon and remaining orange zest, and whisk until just combined. Leave the tart to cool in the tin for 5 mins, then carefully turn the tart out onto a large plate, wearing oven gloves in case the hot caramel splashes. Serve with the cream.
Time 3h20m Yield 16 servings Number Of Ingredients 8 Steps:
Arrange 24 wafers, flat-sides down, on bottom of parchment-lined 9-inch springform pan. Reserve 1/2 oz. chocolate. Microwave remaining chocolate, 1 cup marshmallows and 1/2 cup milk in microwaveable bowl on HIGH 2 min.; stir until smooth. Pour over wafers in pan. Stand remaining wafers, rounded-sides out, around edge of pan, pressing slightly into chocolate to secure; top with bananas. Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in 1 cup whipped topping and remaining marshmallows; spread over bananas. Refrigerate several hours or until chilled. Run knife under warm running water; use to loosen dessert from rim of pan. Remove rim. Cut reserved chocolate piece into shavings. Top torte with remaining whipped topping, chocolate shavings and strawberry.
Time 30m Yield 1 cake Number Of Ingredients 5 Steps:
Line a jellyroll pan with wax paper. Bake chocolate cake as per box instructions. When cool, remove cake from pan. Cut cake in two, do not cut through wax paper. Whip some cream, or thaw frozen whipped topping, tinting pale yellow if desired. Put approximately a one inch layer of whipped cream on one half of cake. Slice bananas and place in whipped cream. Flip other half of cake on top of first layer. Apply whipped cream and bananas. Garnish with maraschino cherries if desired. Store in refrigerator. Best if refrigerated before serving.
Time 1h20m Yield 12-15 serving(s) Number Of Ingredients 8 Steps:
Combine crumbs with melted butter. Pat into bottom of large rectangular baking dish. Place in fridge. Let stand one hour. Using electric mixer,beat butter with eggs, icing sugar and vanilla for 10-15 minutes until it looks like a frosting. Spread on top of graham crust. Placed sliced bananas over the top of creamed mixture. Then spread cool whip over bananas. Place in fridge, let stand at least four hours before cutting into squares and serving.
Time 1h Yield 8 servings Number Of Ingredients 13 Steps:
Make the crust: Preheat the oven to 350˚ F. Place the cookies and sugar in a food processor and process until finely ground. Add the melted butter and process until it looks like wet sand. Transfer to a 9 1/2-inch fluted tart pan and press into the bottom and up the sides. Bake until golden brown, about 12 minutes. Transfer to a rack and let cool completely. Make the filling: Set a large fine-mesh sieve over a medium bowl. Combine the milk, heavy cream, 1/4 cup sugar, the egg yolks, cornstarch and salt in a medium saucepan; whisk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture bubbles, about 5 minutes. Reduce the heat to low and continue cooking for 1 minute, whisking. Remove from the heat and immediately transfer to the sieve; press through with a rubber spatula. Stir in the butter and vanilla. Let cool to room temperature, stirring occasionally. Peel and thinly slice 2 bananas and arrange evenly on the bottom of the crust. Gently spread the filling on top of the bananas and smooth the surface. Press a piece of plastic wrap directly on the surface; refrigerate until set, about 2 hours. Peel and thinly slice the remaining bananas and arrange them on the tart, overlapping the slices. Sprinkle with sugar and brown with a kitchen torch. Make the topping: Bring a few inches of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, remaining 1/2 cup sugar and the cream of tartar in a large heatproof bowl. Set the bowl over the pan; cook, whisking, until the sugar dissolves, the egg whites are frothy and the mixture is warm, 3 to 5 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until the meringue is cool and stiff peaks form, about 5 minutes. Transfer to a piping bag; pipe the meringue around the edge of the tart. Brown with the torch.
Yield 8 servings Number Of Ingredients 7 Steps:
Preheat the oven to 375˚F (190˚C). Using an 8-inch (20-cm) round cake pan, cut a circle out from the puff pastry. Using a fork, poke holes all over the pastry to provide ventilation. Set aside. Cut the tops and bottoms off of the bananas, then halve 2 of the bananas crosswise and set aside. In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until fully incorporated and the sauce appears amber in color, about 5 minutes. Add the vanilla and cinnamon. Stir until combined. Add the bananas to the pan and cook until softened, about 2 minutes. Turn the bananas to fully coat them with the caramel, then remove from the pan. Reserve the caramel. Grease the cake pan. Arrange the bananas on the bottom of the pan. Pour over the caramel sauce. Cover the bananas with the circle of puff pastry and ensure the edges are tucked into the pan. Bake for 30 minutes, or until the pastry is puffed and golden. Let cool at room temperature for at least 30 minutes before inverting onto a serving plate. Slice and serve with vanilla ice cream. Enjoy!
Time 1h25m Yield 8 Number Of Ingredients 8 Steps:
Slice the angel food cake horizontally into 3 layers using a long serrated knife. Whip cream with cornstarch in a large bowl until stiff, but not grainy. In a separate bowl, crush about 1/2 cup of the strawberries. Stir in sugar and sour cream. Mix in red food coloring if desired. Gently fold the strawberry mixture into the whipped cream. Refrigerate until ready to use. Set aside 6 or 8 nice-looking whole strawberries to use for garnish. Remove stems from remaining berries, and slice. Place the bottom slice of angel food cake onto a serving plate. Top with a layer of sliced strawberries and bananas. Spread a layer of the whipped cream over the fruit. Top with the center layer of the cake, and repeat the fruit and cream layers. Place the top layer of the cake on top. Frost the top and sides of the cake with the remaining whipped cream mixture. Arrange whole strawberries on top for garnish. Refrigerate before serving.
