Mix 2 tablespoons of the sugar and cinnamon in small bowl. Coat banana slices in cinnamon sugar mixture. Heat 2 tablespoons of the butter in large skillet on medium-high heat. Add bananas; cook until lightly browned, turning once. Remove bananas.
Add remaining butter, remaining sugar and vanilla to same pan, stirring to melt sugar. Cook 5 minutes or until caramel is golden brown. Gradually add coconut milk while stirring. Remove caramel sauce from heat.
Beat cream cheese and 1/4 of the caramel sauce in large bowl with electric mixer on medium speed until smooth. Gradually beat in heavy cream. Beat on medium-high speed 2 minutes or until fluffy.
Gently stir crumbled cookies into banoffee pie filling. Gently split bao buns. Dollop a spoonful of Banoffee Pie Filling into each bao bun. Top each with banana slices and drizzle with Caramel Sauce. Serve immediately.
Ingredients
3 banana(s), sliced 1/2" thick on diagonal
1/4 cup Biscoff Cookies, crumbled
4 tbsp Nature's Best Dairy® Butter, divided
1/2 cup Thai Kitchen® Coconut Milk
8 oz Nature's Best Dairy® Cream Cheese, softened
2 tsp McCormick Culinary® Cinnamon, Ground
1/4 cup Nature's Best Dairy® Cream, Heavy
3/4 cup West Creek® Sugar, Granulated
1 tbsp McCormick Culinary® Pure Vanilla Extract, Premium
