Banoffee millionaire’s shortbread

Name: Banoffee millionaire’s shortbread
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 30 pieces
Cuisine: British recipes
Ingredients: 200g plain flour; 450g unsalted butter, cubed; 50g golden caster sugar; 300g soft dark brown sugar; 2 x 397g tins condensed milk; 3 bananas, sliced; 200g milk chocolate, chopped; You’ll also need…; 20cm x 30cm baking tin, base and sides lined with non-stick baking paper

Portion size: Makes 30 pieces
Hands-on time 20 min, oven time 20 min, plus chilling
Difficulty: easy

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When the worlds of banoffee pie and millionaire’s shortbread collide, you get this shortbread topped with caramel, bananas and chocolate. Cut this traybake into elegant squares and serve with a strong cuppa for afternoon tea.

Or, if you want to make your afternoon tea treat even sweeter, try this toffee apple millionaire’s shortbread recipe.

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Ingredients

200g plain flour
450g unsalted butter, cubed
50g golden caster sugar
300g soft dark brown sugar
2 x 397g tins condensed milk
3 bananas, sliced
200g milk chocolate, chopped

You’ll also need…

20cm x 30cm baking tin, base and sides lined with non-stick baking paper

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Method

Heat the oven to 160°C/140°C fan/gas 3. For the shortbread base, briefly whizz the flour and 150g of the butter in a food processor to fine crumbs. Add the golden caster sugar and whizz again until the mixture starts clumping together. Tip into the lined tin and level with the back of a spoon – don’t pack it down too firmly or it will be tough. Bake for 20 minutes (watching like a hawk) or until pale golden and sandy to the touch. Leave to cool in the tin.
For the caramel layer, melt the remaining butter and the soft brown sugar in a heavy-based pan, then stir in the condensed milk. Bring to the boil, then keep boiling for 5 minutes to thicken, stirring with a wooden spoon to stop sugar crystals forming in the pan.
Arrange a layer of sliced bananas on the cooled shortbread, then pour the caramel on top. Tap the tin on the work surface to level the caramel. Chill for 1 hour/overnight until firm.
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Melt 150g of the chocolate in a bowl set over a pan of water (don’t let the bowl touch the water), then stir in the rest of the chocolate until melted. Pour over the chilled caramel and leave to set in the fridge. Lift out of the tin using the lining paper and cut into 30 pieces.