prep: 30mins
cook: 20mins
serves: 12


  • to make the base
  • 200g butter, softened
  • 1/3 cup caster sugar
  • 1 tsp vanilla extract
  • 1 extra large egg
  • 3/4 cup plain flour
  • 2 tsp self raising flour
  • 1/4 cup cocoa powder
  • 1/4 cup milk
  • to make the caramel filling
  • 395g canned sweetened condensed milk
  • 90g butter
  • 1/2 cup light brown sugar
  • 2 Tbsp golden syrup
  • to serve
  • 2 medium bananas
  • 300mL Bulla Thickened Cream
  • 60g milk chocolate

Banoffee Slice


  1. Preheat oven to 180°C (160°C fan forced). Grease 16cm x 26cm slice pan, line base and sides with baking paper, allowing for overhang.
  2. Beat butter, sugar and vanilla in a medium bowl with an electric mixer on medium speed for 3-5 minutes or until pale and creamy. Add egg and continue beating for a minute. Fold in plain and self raising flours, with cocoa and milk.
  3. Spoon batter into prepared pan and spread evenly over the base. Bake for 15-20 minutes or until skewer inserted in centre comes out clean. Set aside.
  4. Combine filling ingredients in a medium saucepan and cook over medium heat stirring constantly for 10-12 minutes or until rich caramel in colour. Remove from heat and allow to cool for 10 minutes. Pour filling over base. Refrigerate 1 hour or until firm.
  5. Place banana slices over caramel in a single layer, top with whipped Bulla Thickened Cream followed by grated chocolate. Slice and serve immediately.