Name: Banoffee slice
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Ingredients: 1 cup (150g) self-raising flour; 1/4 cup (55g) caster (superfine) sugar; 100 gram (3½ ounces) butter, melted; 2 medium bananas (400g), sliced thinly diagonally; 1 cup (250ml) thickened (heavy) cream, whipped, for topping; 60 gram (2 ounces) milk eating chocolate, for topping; Caramel filling; 395 gram (12½ ounces) canned sweetened condensed milk; 90 gram (3 ounces) butter, chopped coarsely; 1/2 cup (110g) firmly packed light brown sugar; 2 tablespoon golden syrup or treacle

Banoffee slice

Inspired by delicious banoffee pie, this sweet little slice celebrates the match-made-in-heaven that is toffee and banana.

Makes 30 Item

Prep

Cook

20M

Total

1H 20M

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Ingredients

1 cup (150g) self-raising flour

1/4 cup (55g) caster (superfine) sugar

100 gram (3½ ounces) butter, melted

2 medium bananas (400g), sliced thinly diagonally

1 cup (250ml) thickened (heavy) cream, whipped, for topping

60 gram (2 ounces) milk eating chocolate, for topping

Caramel filling

395 gram (12½ ounces) canned sweetened condensed milk

90 gram (3 ounces) butter, chopped coarsely

1/2 cup (110g) firmly packed light brown sugar

2 tablespoon golden syrup or treacle

Method

1.Preheat oven to 180°C/350°F. Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.

2.Combine sifted flour and sugar in small bowl; stir in butter. Press mixture firmly over base of pan. Bake about 20 minutes. Cool.

3.Meanwhile, make the caramel filling. Stir ingredients in medium saucepan over medium heat about 12 minutes or until caramel in colour. Cool 5 minutes.

4.Pour filling over base. Refrigerate 1 hour or until firm.

5.Place banana over caramel; top with whipped cream. Grate chocolate, using a vegetable peeler; sprinkle over cream before cutting slice.

Slice is best eaten on the day it is made, however, it can be stored in an airtight container in the fridge for up to 2 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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