One again, we are back with another millionaires shortbread recipe. This time we are putting a twist on the banoffee pie, using bananas with our salted caramel
Layers of butter biscuit base, using digestive biscuits instead of shortbread like you would with a banoffee pie or our s’mores millionaires, topped with a layer of sliced bananas, followed by rich salted caramel and finished with milk chocolate with a white chocolate feathering.
We began by blitzing the digestive biscuits in a food processor and adding melted butter and pressing it down into a 9″ square tin before baking it. And using the same simple method we use in all our millionaires to create the caramel. Sometimes we find the condensed milk catches on the bottom of the pan, this isn’t necessarily a problem as its just a little catching – you aren’t burning your caramel! But it’s nice to achieve a really smooth even finish to your caramel. A fool proof method we like to use is adding the sugar, butter & syrup to the pan and let this boil to create a hot, molten, golden brown caramel, this creates the base to your caramel insuring a deep brown colour first without even adding the condensed milk and letting it catch! Then you want to add your condensed milk, you will need to stir this almost constantly on low-medium heat for 5-10 minutes until you result in a deep brown luxurious caramel which will set perfectly.
We realise banana might not to be everyone’s taste, but for those who do, and for those who love abit of banoffee this is an amazing bake. It’s so so quick and easy and guaranteed to please anyone who tries it. They’re like little squared of banoffee heaven.
To make ours look a little different we considered a white chocolate top, then through the white chocolate and caramel would be too rich – so we went for milk and white. an even layer of milk chocolate with a little bit of white chocolate which we piped into evenly placed stripes across the top of the melted milk chocolate. Then using a skewer /knife we ran it up and down through the white chocolate lines to create a feathered effect
- 250g digestive biscuits
- 100g butter, melted
- 2 bananas
- 200g caster sugar
- 250g butter
- 3 tbsp golden syrup
- 1 tin condensed milk
- 1 tsp sea salt
- 150g milk chocolate
- 50g white chocolate
- Line a 9" square baking tin with parchment
- Blitz the digestive biscuits in a food processor until finely crumbed
- Add the melted butter and pulse till combined
- Transfer the biscuit crumbs into the lined tin and press down, compacting the crumbs together and into the corners
- Bake for 10mins at 180c
- Melt the butter, sugar and golden syrup in a non-stick pan to create a smooth caramel, let it bubble for a few minutes, reduce to a low heat
- Add the condensed milk and stir constantly, be careful not to let it stick to the bottom or burn until your caramel reaches a deep golden brown colour, finally stir in the salt
- Slice the bananas and lay them over the top of the digestive base, pour the caramel over the bananas and pop in the fridge to set.
- Melt the milk chocolate and the white chocolate separately, we use the microwave 30 seconds at a time
- First pour the milk chocolate over the caramel and shake the tin slightly till smooth and covering all the caramel
- Pipe the white chocolate in lines across the top of the milk chocolate, then using a cocktail stick drag it through the milk and white chocolate, up and down the top to create a feather pattern in the chocolate. (You may want to just marble the chocolate if you prefer)
- Leave to set in the fridge until fully chilled before cutting into squares or slices