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Banoffee Shortbread

A community recipe by

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!

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.

  1. 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.)

  2. Preheat the oven to 200 C / 400 F.

  3. Cream the butter with the sugar until light and fluffy.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  8. Leave to cool for 5 minutes in the tin, before cutting into small squares. Leave to cool completely in the tin.

  9. Eat. Smile. Eat some more.

  1. 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.)

  2. Preheat the oven to 200 C / 400 F.

  3. Cream the butter with the sugar until light and fluffy.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  8. Leave to cool for 5 minutes in the tin, before cutting into small squares. Leave to cool completely in the tin.

  9. 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.

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.

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