Creamy Banana Toffee Dessert - a fabulous dessert that I tried today with fantastic results!!!

I've had this recipe for quite awhile wanting to try it and since I had 3 bananas sitting on my counter begging to be used - this was a perfect time.   I had photocopied it from a book that I think I might have given as a gift.    According to the top page of my "copied page" - it's from "Delightful Desserts".

I will post it as written and "note" my  "changes".    Next time I make it I will double the recipe as my office "inhaled" it this afternoon in record time.    One of the men actually "licked" the empty bowl with a spoon (I put it in a trifle bowl) before I went out the door with the bowl.

Tria

Creamy Banana Toffee Dessert

1 package Golden or Butter cake mix  - made according to package directions with the directed ingredients - (I used half of a frozen pound cake that I had made right before Christmas)

1 package (small size) Banana cream flavor instant pudding.   (I used cheesecake instant pudding flavor as I couldn't find the Banana cream and didn't want to use vanilla - I wanted more "depth" in the flavor - I will use it again as it was wonderful).

1  1/2 cups milk

1 container (8 oz. size) Cool Whip - I use the "lite"

3 medium bananas, sliced.

3/4 cup English Toffee Bits

Preheat oven to 375 degrees.   Grease and flour 10 inch tube pan.

Prepare, bake and cool cake as directed on package (I used a frozen pound cake - half). 

 Combine pudding mix and milk in medium bowl.   Mix w/ whisk until well blended and slightly thick (I mixed it for about 2 minutes by hand).  Cover and chill pudding for at least 5 minutes.  Fold in whipped topping.   Chill this mixture while cake bakes (I didn't do this as my cake was ready).

To assemble: Cut cake into 12 slices.   Place 6 cake slices in a 3 quart clear glass bowl (I used a trifle bowl) top with 1 1/2 banana (I sliced the bananas right onto the cake slices), half of the pudding mixture and half of the toffee bits.   Repeat layering with 6 more slices, the remaining bananas (sliced), pudding mixture and toffee bits.   Chill until ready to serve.

I will double this recipe the next time I make it unless I am only making it for 6 or less people.   It is a wonderful dessert and goes together quickly - especially if you have already made the cake.   As I said - I used half of a pound cake and it had plenty of slices and cake.   Really good - and also - the cheesecake pudding gave it a very rich and creamy taste and texture.

Hope many of you will try it.   It's going in my "favorites" for a sure winner.

Tria

 This sounds like a great "take along" recipe.  Thanks for posting.  Don't have a pound cake made but I think I'd use that instead of a regular cake mix.  Seems like the texture would hold together better. 

Yes - the pound cake worked really well - however, those butter yellow cake mixes can work well, too.   You could also make a pound cake type with the cake mix - adding the extra eggs, sour cream, etc.   You just don't need to use all the (big) cake unless you are doubling the recipe because the "half" that I used provided plenty of "cake" for the pudding mixture.    Some people might also want to add a whipped topping to the top - but actually the way the recipe reads - the pudding mixture makes for such a creamy taste and texture - you really don't need the extra topping - plenty rich!

Yes - it is a good "take along" dessert because it can be made ahead and I guarantee - everyone will want the recipe!

Tria

Forgive my ignorance but how do you slice the cake....horizontally?  Do you slice bananas on each layer/slice?  I'm not clear on this...thanks for any help you can give me.

I sliced the cake like I would slice any cake - servings style - top to bottom.   I sliced the bananas as I layered them in and put 1 1/2 banana on the first layer and the remaining 1 1/2 on the second layer.

Hope this helps.

Tria

I have 2 banana boys at home, so I will make this for sure! Thank you, Tria!

This looks just grand, and I am going to follow your lead with the frozen pound cake.

This sounds really good.  Thanks so much for the recipe!!

Janet

If you don't like this one - I'll be amazed!

Tria

 I just have a question regarding the bananas. If you make this the night before and serve it the next day,  do the bananas turn brown? Thanks. It really sounds good and different.

This sounds very tasty, Tria!  I'll review it once I can give it a try...thanks so much for posting this one.

Vicki

I'm not sure whether making it the night before will turn the bananas brown (and I don't think lemon juice would "enhance" the recipe) but usually - if the bananas are well covered  (with the mixture) and not allowed to sit out too long (exposed to the air) before putting them in the "dessert", they should be all right.   That's one reason I sliced the banana right over the cake  - and covered them immediately with the pudding mixture - because I didn't want them to have a chance to "start" the "browning" process.  

 I have seen banana pudding served where the bananas have turned slightly - but nobody seemed to mind.

This sounds wonderful and just what our church groups would love. I think I'll use my Quick and Easy Sour Cream Pound Cake as the cake part. That is always moist and wouldn't dry out the moisture in the bananas and pudding.

Not surprised that anyone would rave about this. The combination of banana and toffee has been popular in the United Kingdom. Something like this would be called "Banoffee" (banana + toffee). We had banoffee cakes and pies when we were in Ireland this past summer.

This dessert sound great.  Gaudrey, would you be willing to share your Quick and Easy Sour Cream Pound Cake?  It sounds like it would good in this recipe.

 Thank you.

Jogie

I'll post it separately in case others might be interested.