Banoffee Shortbread

A community recipe by Mandy_C

Not tested or verified by Nigella.com

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Introduction

I'm always looking for new ways to use up bananas that are past their best. This is a scrumptious traybake, and a good alternative to Millionaire's Shortbread. It can be eaten on its own as a biscuit, or served hot with ice cream or custard as a pudding. It's scrummy!

Ingredients

Serves: Makes around 24 small squares.

Metric Cups

2 tins condensed milk
250 grams unsalted butter (at room temperature)
140 grams caster sugar
140 grams cornflour
300 grams plain flour
3 large bananas (peeled and chopped)

2 tins sweetened condensed milk
8⅚ ounces unsalted butter (at room temperature)
4⅞ ounces superfine sugar
4⅞ ounces cornstarch
10⅗ ounces all-purpose flour
3 large bananas (peeled and chopped)

Method

Banoffee Shortbread is a community recipe submitted by Mandy_C and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put the unopened cans of condensed milk in a deep saucepan and cover with cold water. Bring to the boil, the reduce the heat and put on the lid. Leave to simmer rapidly for 2 hours, topping up the water if necessary. Cool down completely before you open the cans, to find a golden sticky caramel. (Once cooked, a can of caramelised condensed milk will keep in the fridge for 2 weeks.)
Preheat the oven to 200 C / 400 F.
Cream the butter with the sugar until light and fluffy.
Sift together the flours, then combine with the butter and sugar to form a dough. Gently knead until it all comes together in a firm ball.
Line 20 x 30cm baking tray with non-stick baking parchment. Roll out two-thirds of the dough to fit the tin, and press it right into the edges of the tin.
Spread three-quarters of the caramelised condensed milk evenly over the base. Add the sliced bananas, then crumble the remaining third of the dough over the top.
Bake for 20-25 minutes until the top of the shortbread is golden. Some of the caramel will bubble up through the topping - this is good!
Leave to cool for 5 minutes in the tin, before cutting into small squares. Leave to cool completely in the tin.
Eat. Smile. Eat some more.

Put the unopened cans of sweetened condensed milk in a deep saucepan and cover with cold water. Bring to the boil, the reduce the heat and put on the lid. Leave to simmer rapidly for 2 hours, topping up the water if necessary. Cool down completely before you open the cans, to find a golden sticky caramel. (Once cooked, a can of caramelised sweetened condensed milk will keep in the fridge for 2 weeks.)
Preheat the oven to 200 C / 400 F.
Cream the butter with the sugar until light and fluffy.
Sift together the flours, then combine with the butter and sugar to form a dough. Gently knead until it all comes together in a firm ball.
Line 20 x 30cm baking tray with non-stick baking parchment. Roll out two-thirds of the dough to fit the tin, and press it right into the edges of the tin.
Spread three-quarters of the caramelised sweetened condensed milk evenly over the base. Add the sliced bananas, then crumble the remaining third of the dough over the top.
Bake for 20-25 minutes until the top of the shortbread is golden. Some of the caramel will bubble up through the topping - this is good!
Leave to cool for 5 minutes in the tin, before cutting into small squares. Leave to cool completely in the tin.
Eat. Smile. Eat some more.

Additional Information

I have reproduced this recipe as it appears in 'The Collection' by James Martin. However, I found that it took a good 15 minutes longer than the recipe states for the shortbread to be cooked. Next time, I would bake the shortbread blind for 10 minutes, placing the tin on another pre-heated baking sheet, before adding the caramel and banana topping. I found also found the shortbread mixture too crumbly to knead and roll-out. I just pressed it into the tin instead.