prep: 30mins
cook: 20mins
serves: 12
share this recipe
Ingredients
- 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
method
- 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.
- 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.
- 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.
- 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.
- Place banana slices over caramel in a single layer, top with whipped Bulla Thickened Cream followed by grated chocolate. Slice and serve immediately.
