Banoffee Pie and Banana Brownies

[Guest guest]

Banofee Pie

This recipe came from an unknown place on the internet. It is a bit complicated, but well worth it if you are having cravings for banofee pie.

pastry6oz (170g) plain wholemeal flour3oz (85g) margarine

filling4oz (115g) brown sugar4oz (115g) margarine1 tbsp golden syrup4floz (100 ml) soya milk1 dessert spoon cornflour½ tsp vanilla vssence1 banana

1. First make the pastry by rubbing the margarine into the flour until it resembles fine breadcrumbs. Add enough water to make a dough which is soft, but not sticky.

2. Roll out and place into a dish. Bake for 10 minutes at 200°C/400°F/Gas Mark 6 to set the pastry. Allow to cool.

3. In a saucepan with sugar thermometer attached, gently heat the sugar, margarine and and golden syrup.

4. Constantly stirring the mixture with a non plastic spoon, boil up to soft ball stage. Simmer at this temperature for 5 minutes, making sure not to let the temperature go any higher.

5. Heat the soya milk and heaped dessert spoonful of cornflour in the microwave until a thick white sauce is made. Stir in the vanilla.

6. Take the toffee off the heat and allow to cool for a couple of minutes. Beat the toffee whilst slowly adding the white sauce to it. Mix thoroughly, removing any un-dissolved lumps of cornflour.

7. Slice the banana thinly and line the base of the pastry case evenly.

8. Once cooled to room temperature, carefully poor the toffee mixture over the top, making sure as to cover the bananas completely. Refrigerate for a few hours before enjoying. The longer you leave it the firmer and less runny the toffee will be.

Brazil Nut and Banana Brownie

2 very ripe bananas (8oz/225g flesh)

6 oz (170g) gluten-free flour

2 tbsp cocoa

4 oz (115g) sugar

5 fl oz (140 ml) vegetable oil

5 fl oz (140 ml) water

1 tsp bicarbonate of soda

2 oz (55g) brazil nuts

1. Preheat the oven to 180ºC/350ºF/Gas 4.

2. Mash the bananas in a mixing bowl, then sieve in the flour and cocoa. Add the sugar, vegetable oil and water, reserving 1 tbsp of the water.

3. Dissolve the bicarbonate of soda in the tbsp of water then add to the bowl. Mix well then stir in the brazil nuts.

4. Put the mixture in a greased brownie tin and place in the oven. Bake for 40 minutes or until a cocktail stick comes out clean. Gluten-free. Eat within a day or two.

 

[Guest guest]

hmmm..never heard of a banoffee pie....tho i just looked it up

 

i think its time we made another vegan cheesecake...

jo May 17, 2007 12:23 AM Banoffee Pie and Banana Brownies

 

 

Banofee Pie

This recipe came from an unknown place on the internet. It is a bit complicated, but well worth it if you are having cravings for banofee pie.

pastry6oz (170g) plain wholemeal flour3oz (85g) margarine

filling4oz (115g) brown sugar4oz (115g) margarine1 tbsp golden syrup4floz (100 ml) soya milk1 dessert spoon cornflour½ tsp vanilla vssence1 banana

1. First make the pastry by rubbing the margarine into the flour until it resembles fine breadcrumbs. Add enough water to make a dough which is soft, but not sticky.

2. Roll out and place into a dish. Bake for 10 minutes at 200°C/400°F/Gas Mark 6 to set the pastry. Allow to cool.

3. In a saucepan with sugar thermometer attached, gently heat the sugar, margarine and and golden syrup.

4. Constantly stirring the mixture with a non plastic spoon, boil up to soft ball stage. Simmer at this temperature for 5 minutes, making sure not to let the temperature go any higher.

5. Heat the soya milk and heaped dessert spoonful of cornflour in the microwave until a thick white sauce is made. Stir in the vanilla.

6. Take the toffee off the heat and allow to cool for a couple of minutes. Beat the toffee whilst slowly adding the white sauce to it. Mix thoroughly, removing any un-dissolved lumps of cornflour.

7. Slice the banana thinly and line the base of the pastry case evenly.

8. Once cooled to room temperature, carefully poor the toffee mixture over the top, making sure as to cover the bananas completely. Refrigerate for a few hours before enjoying. The longer you leave it the firmer and less runny the toffee will be.

Brazil Nut and Banana Brownie

2 very ripe bananas (8oz/225g flesh)

6 oz (170g) gluten-free flour

2 tbsp cocoa

4 oz (115g) sugar

5 fl oz (140 ml) vegetable oil

5 fl oz (140 ml) water

1 tsp bicarbonate of soda

2 oz (55g) brazil nuts

1. Preheat the oven to 180ºC/350ºF/Gas 4.

2. Mash the bananas in a mixing bowl, then sieve in the flour and cocoa. Add the sugar, vegetable oil and water, reserving 1 tbsp of the water.

3. Dissolve the bicarbonate of soda in the tbsp of water then add to the bowl. Mix well then stir in the brazil nuts.

4. Put the mixture in a greased brownie tin and place in the oven. Bake for 40 minutes or until a cocktail stick comes out clean. Gluten-free. Eat within a day or two.

There is power in a factory, power in the land

Power in the hands of a worker

But it all amounts to nothing if together we don't stand

There is power in a Union

Now the lessons of the past were all learned with workers' blood

The mistakes of the bosses we must pay for

From the cities and the farmlands to trenches full of mud

War has always been the bosses' way, sir

[Guest guest]



Hi Fraggle

 

I love Banoffee Pie, though it is quite rich - I also love cheesecake :-)

 

Jo

 

-

fraggle

Thursday, May 17, 2007 9:20 PM

Re: Banoffee Pie and Banana Brownies

 

hmmm..never heard of a banoffee pie....tho i just looked it up

 

i think its time we made another vegan cheesecake...

jo May 17, 2007 12:23 AM Banoffee Pie and Banana Brownies

 

 

Banofee Pie

This recipe came from an unknown place on the internet. It is a bit complicated, but well worth it if you are having cravings for banofee pie.

pastry6oz (170g) plain wholemeal flour3oz (85g) margarine

filling4oz (115g) brown sugar4oz (115g) margarine1 tbsp golden syrup4floz (100 ml) soya milk1 dessert spoon cornflour½ tsp vanilla vssence1 banana

1. First make the pastry by rubbing the margarine into the flour until it resembles fine breadcrumbs. Add enough water to make a dough which is soft, but not sticky.

2. Roll out and place into a dish. Bake for 10 minutes at 200°C/400°F/Gas Mark 6 to set the pastry. Allow to cool.

3. In a saucepan with sugar thermometer attached, gently heat the sugar, margarine and and golden syrup.

4. Constantly stirring the mixture with a non plastic spoon, boil up to soft ball stage. Simmer at this temperature for 5 minutes, making sure not to let the temperature go any higher.

5. Heat the soya milk and heaped dessert spoonful of cornflour in the microwave until a thick white sauce is made. Stir in the vanilla.

6. Take the toffee off the heat and allow to cool for a couple of minutes. Beat the toffee whilst slowly adding the white sauce to it. Mix thoroughly, removing any un-dissolved lumps of cornflour.

7. Slice the banana thinly and line the base of the pastry case evenly.

8. Once cooled to room temperature, carefully poor the toffee mixture over the top, making sure as to cover the bananas completely. Refrigerate for a few hours before enjoying. The longer you leave it the firmer and less runny the toffee will be.

Brazil Nut and Banana Brownie

2 very ripe bananas (8oz/225g flesh)

6 oz (170g) gluten-free flour

2 tbsp cocoa

4 oz (115g) sugar

5 fl oz (140 ml) vegetable oil

5 fl oz (140 ml) water

1 tsp bicarbonate of soda

2 oz (55g) brazil nuts

1. Preheat the oven to 180ºC/350ºF/Gas 4.

2. Mash the bananas in a mixing bowl, then sieve in the flour and cocoa. Add the sugar, vegetable oil and water, reserving 1 tbsp of the water.

3. Dissolve the bicarbonate of soda in the tbsp of water then add to the bowl. Mix well then stir in the brazil nuts.

4. Put the mixture in a greased brownie tin and place in the oven. Bake for 40 minutes or until a cocktail stick comes out clean. Gluten-free. Eat within a day or two.

There is power in a factory, power in the land

Power in the hands of a worker

But it all amounts to nothing if together we don't stand

There is power in a Union

Now the lessons of the past were all learned with workers' blood

The mistakes of the bosses we must pay for

From the cities and the farmlands to trenches full of mud

War has always been the bosses' way, sir