Banana and Chocolate Chip Cinnamon Rolls

Banana Bread and Cinnamon Rolls have joined hands into this kitchen invention. Why not? If you love them both, then come have a look at this recipe that I’ve come up today. I added chocolate chips into it for added texture. You’re going to love this.

My husband and kids are absolutely in love with banana bread, maybe because I make them all the time. One main reason is that I don’t want to waste food, so whenever I see very ripened bananas in the counter, I would immediately convert it to a loaf of banana bread, banana cupcakes, banana oat cookies and so on. Stay with me as we make this Banana and Chocolate Chip Cinnamon Rolls together.

How to Make Banana and Chocolate Chip Cinnamon Rolls?

Activate the yeast by mixing yeast, sugar and salt in warm milk until it is foamy., about 10 minutes. In a separate bowl, add mashed ripe banana and the yeast mixture. Mix together. Add flour 1/2 cup at a time, stirring as you go. Transfer to a lightly floured surface or on a silicone mat and knead for a minute or so. Adding flour as needed or until it forms a loose but springy ball. Grease a bowl with olive oil then place the dough ball in it with seam side down. Cover with plastic wrap and leave in a warm place to rise for about 1 hour or until doubled in size. Roll the dough into 1/4 inch thick then make the filling. Just add all the filling ingredients (butter, sugar and cinnamon) together. Sprinkle into the dough. Now add the banana slices, placing them as you wish then sprinkle chocolate chips too. Roll the dough and cut into 10-12 pieces. Place in a baking pan or tray. Bake for 28-35 minutes in a preheated oven of 350 degrees F or 180 degrees C. Make the frosting by mixing cream cheese and sugar together while the rolls are baking. Make sure to wait for the cinnamon rolls to cool down a bit before spreading the frosting.

You may also like my other banana recipes:

Banana Crumb Muffins

Banana Oat Bread

Best Banana Cupcakes with Honey Cinnamon Frosting

Banana and Chocolate Chip Cinnamon Rolls Recipe



1 cup milk

3 tablespoons unsalted butter

2 1/4 teaspoons instant yeast (1 packet)

1 tablespoon white sugar

1/2 cup mashed ripe banana

2 and 3/4 – 3 and 1/4 all-purpose flour


1/4 cup unsalted butter

1/3 cup brown sugar

1/2 – 1 tablespoon ground cinnamon

20 slices of very thin banana slice (1/2 cup)

1/3 cup chocolate chips


1/4 cup cream cheese

1/4 cup sugar


  1. MAKE THE DOUGH: In a bowl, heat the milk and butter in the microwave in 30 seconds increments until it reaches 110 degrees F or 43 degrees C. TO ACTIVATE THE YEAST: Sprinkle the yeast, sugar and salt and stir. Leave for 10 minutes until bubbly and foamy.In a separate bowl, add mashed ripe banana and the yeast mixture. Mix together. Add flour 1/2 cup at a time, stirring as you go. Use a spatula for mixing as the dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface or on a silicone mat and knead for a minute or so. Adding flour as needed or until it forms a loose but springy ball. Wipe a bowl with olive oil then place the dough ball in it with seam side down. Cover with plastic wrap and leave in a warm place to rise for about 1 hour or until doubled in size.
  2. MAKE FILLING: Lightly flour a surface to work on, roll out the dough into a long rectangle, about 1/4 inch thick. Mix softened butter and brown sugar together to make a paste. Spread on the dough. Sprinkle cinnamon on top. Add banana slices and chocolate chips too. Slowly and tightly roll up the dough and situate seam side down. Using a floss, cut the dough into 1 and 1/2 – 2-inch sections and position in a well-buttered pan (8×8 square or round pan).
  3. BAKING THE ROLLS: Cover the pan with plastic wrap and place on top of the oven to let it rise again while preheating the oven to 350 degrees F or 180 degrees C. Bake the rolls for 28-35 minutes or until slightly golden brown. Let the rolls cool for a few minutes before putting on top.
  4. MAKE FROSTING: In a small bowl, mix together softened cream cheese and sugar until it turns into a paste. Spread on top of slightly cooled cinnamon rolls.

Serve and enjoy these Banana and Chocolate Chip Cinnamon Rolls with family and friends!


  • Always use ripe bananas. They’re best for baking.
  • Chocolate chips are optional, you can also add nuts or Nutella spread if you wish.
  • Use dental floss in slicing the dough for a cleaner cut.
  • Make sure that your yeast is activated properly.
  • If you don’t like cream cheese frosting, you can make a simple glaze by adding 1 cup icing sugar, 1 tablespoon melted butter, 1 teaspoon vanilla and 2 tablespoons milk.

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If you tried and loved this Banana and Chocolate Chip Cinnamon Rolls recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

Lemon Meringue Pie

This Lemon Meringue Pie is a sugar pie crust topped with a creamy lemon filling and fluffy brown sugar meringue.

With a little bit of effort in the kitchen, I ended up having this amazingly delicious Lemon Meringue Pie from Dinner at the Zoo! It is totally worth it! Believe me!

Lemon Meringue Pie Recipe



2 1/2 cups flour, all-purpose or plain (plus more to dust)  

1/2 tablespoon sugar  

1/2 teaspoon salt  

225 grams butter, cold (diced into small cubes)  

6 tablespoon ice water


6 large eggs  

1 1/2 cup sugar  

1 tablespoon lemon zest, finely grated  

3/4 cup lemon juice, freshly squeezed  

1 cup heavy cream


3/4 cup egg whites  

1/4 teaspoon cream of tartar  

1 1/2 cups light brown sugar, firmly packed  

1/2 cup – 1 cup water, or just enough to cover the sugar

How to Make Lemon Meringue Pie?


1. Preheat oven to 180 degrees C.  

2. MAKE CRUST: In a food processor, mix flour, sugar, salt and cold butter until it resembles crumbs. Add iced cold water and mix it until it comes together like a dough, but still a bit crumbly. Put it out on a lightly floured surface, cut the dough into 2, make a ball and flatten them a bit. Wrap them with Glad wrap and leave them in the fridge for 30 minutes to 1 hour. After the dough has been cooled, take them out of the fridge and roll them out, make round pie crust(s) that will fit into your pie pan. Press the crust to mould into your pie pan. Seam the edge depending on your preference. Poke the pie crust with a fork. Bake blind (with baking beans or rice) in a preheated oven (180 degrees C), for 10-15 minutes.   

3. MAKE FILLING: In a bowl, whisk the eggs and sugar together until smooth. Add lemon juice until thoroughly incorporated. Add in the cream and whisk until combined. Strain the filling through a sieve and stir in the lemon zest. The filling will still be liquid at this point, don’t worry, it will be set when it has cooled.   

4. Take the baking beans or rice from your pie, slowly pour the filling into the pie crust. If you have leftover, just pour it into a dish and bake it along with the tart for later on.  

5. Bake the tart for 35 – 40 minutes until the centre is set. Cool the tart on a rack about 10 minutes, and then refrigerate it for at least an hour.  

6. MAKE MERINGUE: Place the egg whites and cream of tartar into a stand mixer with a whisk attachment. Add the brown sugar into a medium heavy saucepan. Add just enough water to cover the sugar. At this stage, you can put candy thermometer on the saucepan and turn the heat to high. Watch until the sugar reaches 240 degrees, start whipping the egg whites by turning your mixer to high speed, until its foamy and starting to thicken. When the sugar reaches 245 degrees, remove the candy thermometer from the saucepan and turn the mixer speed down to medium. Pour the sugar syrup into the egg whites in a thin, steady stream. Continue whipping until the meringue reaches the firm peak stage. Immediately spread the meringue over the tart using a large spoon or offset spatula. Use a torch to brown the outside of the meringue or pop it in the oven until the meringue has browned. Store the tart in the fridge until ready to serve.  

Serve and enjoy this Lemon Meringue Pie with family and friends!


  • You can make the pie crust or tart in advances and store in the fridge for 2 days. It can also be frozen for a month. 
  • This recipe works for a 9-inch pie pan. 
  • Poke the pie crust before bake blind or called pre-baking (baking the pie crust without the filling).
  •  When adding the sugar syrup into the whipped egg whites, make sure to pour it in a thin, steady stream avoiding the whisk. 
  • If you don’t have a torch to brown the outside of the meringue, you can pop the tart back to the oven until the meringue is nice and brown. Cool the tart on the rack, before storing it in the fridge until ready to serve.

Did you make this Lemon Meringue Pie? Please leave a comment below. 


Strawberry Filled Doughnuts

My kids have been craving for something sweet, and they yelled “doughnuts!” They don’t care if it’s from Dunkin’ Donuts, Krispy Kreme or even store-bought doughnuts… they just want doughnuts, period!!! But since we are in a lockdown and stores are closed, we opted to make our own Strawberry Filled Doughnuts at home.

This doughnut is a bit more rich and buttery. It is more decadent because of the extra butter and yolks. It stays moist for days! But I don’t think these doughnuts will last for days in my house though. The strawberry jam and the buttery doughnuts are just perfect for each other.  

Strawberry Filled Doughnuts Recipe



1 1/4 cups milk

2 1/4 teaspoon (one package) active dry yeast

2 eggs

8 tablespoons (1 stick) butter, melted and cooled

1/4 cup granulated sugar, plus 1 tsp for activating the yeast

1 teaspoon salt

4 1/4 cup all-purpose flour, plus more for rolling out the dough

2 quarts of oil for frying  


1 quart (16oz) strawberries, hulled and quartered

1/2 cup sugar pinch of salt

4 teaspoon cornstarch 2 tsp. water

1 teaspoon lemon juice, or to taste  

How to Make Strawberry Filled Doughnuts?


1. MAKE DOUGH: To activate the yeast, warm milk to about 108-112F. Sprinkle over the yeast and 1 tsp. of sugar. Stir lightly to combine. Let it sit for about 5 minutes or until the mixture is foamy.

2. Using a stand mixer with a dough hook attached, beat the eggs, butter, sugar and salt and yeast mixture. Add half of the flour (2 cups plus 2 Tbsp.), 2 tsp. of sugar and salt. Knead over low speed for about 2-3 minutes or until the ingredients are well combined.  

3. Gradually add the rest of the flour into the dough. Add additional flour if needed, until dough is soft, smooth and shiny and pulls away from dough hook. Knead the dough on a floured surface for about 5 minutes.  

4. Transfer dough to a large greased bowl. Cover with a clean kitchen towel or glad wrap and let it rise in a warm place for 1 hour, or until doubled in volume. (In colder countries, you can place the dough inside of a warm, turned-off oven (90F).  

5. Transfer dough to a light flour surface. Roll the dough to about ½ to ¾ inch thickness. Cut into rounds using 3½ inch dough cutter, dipped in flour. Reroll scraps once. Place cut the dough in a parchment paper-lined sheet tray and cover with a clean towel. Allow it to rise in a warm area for about 40-50 minutes or until almost doubled in size.

6. MAKE STRAWBERRY JAM: While the dough is rising, let’s make the strawberry jam. In a nonstick pan, add strawberries, sugar and salt. Bring to a simmer and cook for about 20 minutes in medium heat. Jam has to be thickened and strawberries have to be very soft. You can add a cornstarch slurry (4 tsp. cornstarch dissolved in 4 tsp. water) to thicken jam further. Stir to combine and gently boil for 2 minutes. In this stage, transfer the jam into a food processor and blend until smooth. Let it cool and stir in lemon juice to taste.

7. Pour oil in a pan or pot, about 4 inches deep. Heat to 350F or 180C. Fry doughnuts in batches about 1-2 minutes or until browned. Flip the doughnut and cook the other side for about 1-2 minutes. Transfer to a paper towel-lined plate. Toss and coat the doughnuts in sugar while still warm.

8. Using a chopstick or piping tip, puncture each doughnut through the centre horizontally and gently swirl to widen the hole. Transfer cooled jam to a piping bag fitted with a ¼ inch round tip, and squeeze to fill with jam until the jam starts to seep from opening.  

Serve and enjoy this Strawberry Filled Doughnuts with family and friends!

Did you make this Strawberry Filled Doughnuts? Please leave us a comment below.


Twisted Korean Doughnuts (Kkwabaegi)


2 tablespoons butter or approximately 30 grams
1 cup milk
2 tablespoons sugar
½ teaspoon salt
1 egg
1 packet of dry yeast (about 2¼ teaspoons: 7 grams)
3 cups all purpose flour for doughnuts, plus 2 tablespoons for dusting
corn oil for frying
½ teaspoon cinnamon powder
plus 3 tablespoons white sugar (for coating)



Add 2-3 tbsp sugar and 1/2 tsp cinnamon powder to a brown paper bag. Shake to mix well. Set aside.


1. Microwave butter for 30 seconds or until fully melted. In a bowl, pour the melted butter and add milk, sugar, and salt. Mix well until everything is well dissolved. Crack an egg in the bowl and mix well but not do not over beat the egg. Add the yeast and stir. Leave it for 5 minutes.

2. In a separate large bowl, add flour and the yeast mixture. Mix them well with a wooden spoon. Use your hands to knead the dough for a few minutes, and shape it into a big round dough. Cover with plastic wrap.

3. Let the dough rise until it doubles in size, about 1 hour to 1½ hours depending on the weather and humidity.

4. Punch the dough until the gas deflates and knead for a few minutes until it’s soft and smooth. Again, cover with plastic wrap and let it sit for 30 minutes to 1 hour until it doubles in size once more.


1. Once doubled in size, knead the dough for a few minutes. Dust your working surface with 2 tbsp flour. Divide the dough into 16 equal pieces.

2. Take one piece of dough and roll it out like a rope, about 10 inches long and ½ inch in diameter. Sprinkle some flour on the area you’re working in if it gets sticky. When you roll out the dough, move one hand upward and the other downward so that the rope is twisted in between your hands as you roll it.

3. Take the dough off the board, hold it aloft, and bring the ends together. You’ll notice the dough will twist itself because of the tension. It is ideal for a Kkwabaegi to have 3-4 twists, but you can always add some more twist if you like. Don’t forget to pinch both ends so as not to deform the dough when cooking.

4. Set aside the twisted dough. Repeat the process with the rest of the pieces of dough.

5. Let the doughnuts expand for about 30 minutes, flipping the doughnut over every 15 minutes so the other side won’t get flat.


1. Heat oil in a skillet, about 4 inches over medium high heat, until the temperature reaches 350 degrees F or 180 degrees C. Lower the heat to medium heat, then gently put each doughnut into the hot oil using your hands. Add as many pieces to the skillet (I fried 3 at a time).

2. Cook for about 5 minutes. Always watch while frying. Occasionally flip them over with tongs. The doughnuts should be crunchy outside and are evenly golden brown and fluffy inside.

3. Strain the cooked doughnuts using the sieve. Put them in the brown paper bag with sugar-cinnamon mixture. Shake the bag few times until they are evenly coated while the doughnuts are still warm.

4. Serve and enjoy with family and friends!

Leftovers can be put in freezer for up to 1 month. When ready to eat, just thaw at room temperature for 5 or 10 minutes before serving.


Homemade Doughnut

11.05. 2017

Here is our homemade donut recipe for kids:


2 (8 g) packages fast rising yeast
1 cup lukewarm water
3 tablespoons sugar
1 egg, well beaten
1⁄2 teaspoon cinnamon
1⁄3 cup melted butter
1 teaspoon vanilla
1 teaspoon salt
2 1⁄2 cups flour (use More if too sticky)
cooking oil (for frying)


1. Mix yeast, water and sugar.
2. Wait until bubbles form in mixture.
3. Add egg, butter, cinnamon, vanilla, salt and flour.
4. Mix to form dough.
5. Knead dough for 1 minute.
6. Roll out and cut out donuts.
7. Allow to rise for 30 minutes on floured surface.
8. Fry in oil until golden brown. Oil should be approximately 390°F.
9. Coat in cinnamon & sugar mixture or your favourite topping.
10. These freeze very well after they have fully cooled, if there are any left.

Source: FOOD

For the Chocolate Glaze you need:

1/3 cup cocoa powder
2 cups icing sugar
2 tbsp milk

Just mix them together and voila, you can dip your doughnuts on it.

For the Cinnamon Sugar:

1 cup white sugar
2 tbsp cinnamon

Again just mix them together and your doughnuts are really to roll in it.

There you have it, simple and easy homemade donut recipe for kids.


Vanilla Glazed Baked Donuts


Today, I made Vanilla Glazed Baked Donuts because why not? I want to try other donut recipes that doesn’t need to be fried as baked is a healthier alternative.

I’m getting so obsessed in making donuts since the silicone moulds came. I think I’m going to spam all your feed with different kinds of donut flavors and designs. I’m so excited.

I am not a donut kind of person although I crave for it sometimes especially when partnered with coffee. Dunkin Donuts? Yes please! Mister Donuts? Yes please! That’s all there were when I was still in my homeland but now there’s J.Co, Krispy Kreme, and I’m pretty sure there are lots more.

To be honest, I wanted to make these donuts since forever. What holds me back is the allergy I had these past days, my very clingy little boy (who by the way doesn’t want me to move around the house as he just wants to snuggle up with me while watching his favorite videos) and also the weather. The weather lately was unpredictable (oh well, that’s not a surprise in New Zealand). It was a good thing that I found time to grab all the ingredients that I need for this recipe. This recipe is originally from As Easy as Apple Pie. Here they are:

Vanilla Glazed Baked Donuts


1 cup all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons unsalted butter melted
1 egg
100 ml milk
1 teaspoon vanilla extract

For the vanilla glaze:

1/2 cup icing sugar
1/2 teaspoon vanilla extract
1 small pinch salt
1 or 2 tablespoons milk
Optional: food colouring and sprinkles


1. Preheat the oven to 175 degrees C.
2. Spray a donut pan with nonstick cooking spray and set aside. I used silicone moulds so I didn’t need to spray cooking spray on them.
3. In a large bowl, whisk together the flour, sugar, baking powder and salt.
4. In a small bowl, whisk together egg, milk, butter and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir together until all the ingredients are well combined. Do not over-mix the batter.
6. Pour the batter into a piping bag and pipe it around the donut cavities filling it up half way or 3/4 full.
7. Place the pan in the oven and bake for 8 to 10 minutes.
8. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.
9. While the donuts cool, make the vanilla glaze.
10. In a medium bowl whisk together the powdered sugar, vanilla extract and salt.
11. Add 1 tablespoon of milk, and whisk to combine. If the glaze is too thick, add additional milk, 1/2 teaspoon at a time until the desired consistency is reached.
12. Add food coloring if you wish.
13. Once the donuts are completely cool, dip them into the vanilla glaze. Return to the wire rack and sprinkle with sprinkles. Allow the glaze to set for about 30 minutes before stacking or serving.
14. Enjoy these delicious vanilla glazed baked donuts!


Classic Apple Pie

Ingredients for Pie Crust:

2 1/2 cups (350 grams) all-purpose flour
1 teaspoon salt
2 tablespoon (30 grams) granulated white sugar
1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/4 to 1/2 cup (60 – 120 ml) ice water

Procedure for Pie Crust:

1. In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
2. Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
3. Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.
4. After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan. Cover with plastic wrap and place in the refrigerator.
5. Then remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator.

Ingredients for  pple Filling:

2 1/2 pounds (1.1 kg) apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups (2 L))
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon salt
2 tablespoons (28 grams) unsalted butter
1 1/2 tablespoons (15 grams) cornstarch (corn flour)

Procedure for Apple Filling:

1. In a large bowl combine the sliced apples with the sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let sit at room temperature for at least 30 minutes or up to three hours. Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes or until you have about 1/2 cup (120 ml) of juice. Spray a 4 cup (960 ml) heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons (28 grams) of unsalted butter. Place in the microwave and boil the liquid, on high, about 5 to 7 minutes or until the liquid has reduced to about 1/3 cup (80 ml) and is syrupy and lightly caramelized.  (Alternatively, you could place the juices and butter in a small saucepan and boil over medium high heat on the stove.)
2. Meanwhile, remove the top pastry crust from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften. Transfer the drained apples slices to a large bowl and mix them with the cornstarch (corn flour). Then pour the reduced syrup over the apples and toss to combine. Pour the apples and their syrup into the chilled pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five- 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.
3. Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and place a baking stone or baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the stone (or pan) to catch any apple juices. Set the pie on the stone or pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes. Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 to 3 days.

Share and enjoy with family and friends!!!
Source: Joy of Baking


Banoffee Pie

Weekday Potluck Every Tuesday to Thursday


My second daughter Klarion turned 22 months on Wednesday and this is a great excuse for me to make another yummy dessert hehe! I was inspired to make this pie because of a request of my High School friend via my personal Facebook account. He requested for it as if he can taste it when I do. I am in New Zealand and he is in Canada and how would he be able to eat it? Haha! 
But the idea of banana pie got into me one day and searched for an easy to make recipe. The combination of caramel and banana is HEAVEN!!! My family loves it. My friend Mika was asking for this recipe. She told me that her boyfriend loves banana pie, so she’s really keen to know how to make this. So here it is, the recipe of Banoffee Pie.


For the Pie Crust:

100 g (3 1/2 oz) melted butter
250 g (9 oz) digestive biscuit

For the Filling:

100 g (3 1/2 oz) melted butter
100 g (3 1/2 oz) dark brown sugar
1 can of 379 g condensed milk

For the Topping: 

2 – 4 small bananas
300 ml  double cream, whipped
grated chocolate


To Make the Crust: 

1. Process the biscuits until fine crumbs then put in a bowl.
2. Stir in the melted butter until well combined.
3. Press the mixture into a pie pan or loose bottom cake tin (I prefer the loose botton cake tin).
4. Chill in the fridge for 30 to 1 hour.

To Make the Filling:

1. Place the butter and the sugar in a saucepan over a low heat until the butter melts and the sugaar dissolves.
2. Add the condensed milk and bring to the boil, stirring continuously to make caramel.
3. Spread the caramel filling over the biscuit base, cool, and leave to chill for 1 hour or until firm.

(Or you could use 1 can of Highlander Caramel in substitute for this filling recipe).

To Serve:

1. Remove the pie from the tin then
2. Slice bananas; put half of the bananas over the caramel then fold the other half into the whipped cream.
3. Spoon over the toffee base.
4. Decorate with remaining bananas and top with grated chocolate.

Share and enjoy with family and friends!!!


Filipino Egg Pie

For the Pastry:

1/2 cup butter (at room temperature)
1/3 cup + 1 tbsp caster sugar
1 cup + 2/3 cup plain flour
1 egg beaten
1-2 tbsp cold water

For the Filling:

2 1/3 cup milk
4 eggs, separated
1/2 cup caster sugar
1 1/2 tbsp cornflour

To make the Pastry:

1. Combine flour and sugar in a bowl.
2. Cut butter in small pieces and put in the flour and sugar mixture. Rub in the butter using the tip of your fingers until it resembles coarse breadcrumbs.
3. Mix in lightly beaten egg and knead the dough until it just comes together. If the dough is too dry, you can sprinkle cold water to moisten it up.
4. Knead for a short while and form into a ball.
5. Roll out thinky on a floured table top to a circle about 12 inches in diameter.
6. Line a 9 inch pie pan. Press the pastry well into the sides of the pan.
7. Put the tin on a baking sheet and bake blind: line the pastry with foil and baking beans.
8. Bake in preheated oven to 200C for 15 minutes.
9. Remove foil and baking beans then return the pan to the oven to bake for another 5 minutes.
10. Trim the excess pastry from the edge of the pie pan with a knife.

To make the Filling:

1. Turn down the oven to 180C.
2. In a bowl, mix the flour, sugar and egg yolks.
3. Stir in the milk into the mixture.
4. Beat the egg white to soft peak and fold into the milk and egg yolk mixture.
5. Place the pastry lined pie pan on a baking sheet.
6. Pour the fillinf in the pie pan and bake for 20 minutes or until the top is brown.
7. Bring down oven to 110C and bake for a further 1 hour or until the custard is just set. Wobbly center is normal.
8. Remove from oven and cool completely.

Share and enjoy with family and friends!
Source: English Patis