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Caramel banana shortbread


  • 2 400g cans Condensed milk

  • 250 g unsalted butter at room temperature, plus an extra spoonful

  • 150 g caster sugar

  • 150 g Cornflour

  • 300 g Plain Flour

  • 4 large Bananas peeled and sliced

  • To serve

  • caramel sauce

  • banana ice cream

  • Fresh Mint


  • 1.

    Place the cans of condensed milk in a deep saucepan and cover with water, topping up with hot water as necessary. Bring to the boil, then reduce the heat and cover with a lid. Leave to simmer for two hours. Remove from the water and cool completely. When you open the cans you will find it has turned to a golden sticky caramel.

  • 2.

    Preheat the oven to 170C/340F/Gas 3.

  • 3.

    Cream the butter with the sugar in a large bowl until it is light and fluffy. Sift the cornflour and plain flour into the bowl. Mix and gently knead the dough until it comes together in a ball.

  • 4.

    Line a 20cm/8in x 30cm/12in baking tin with non-stick baking parchment. Roll out two-thirds of the dough to fit the tin and lay it inside, pressing it neatly into the edges.

  • 5.

    Spread three quarters of the condensed-milk caramel evenly over the base (the rest will keep in a covered bowl in the fridge for up to two weeks). Lay the banana slices over the caramel and then crumble the remaining third of the dough over the top.

  • 6.

    Bake for 20 minutes. The caramel should have bubbled up a little among the dough and the top of the shortbread should be golden-brown. Leave it to cool in the tin for five minutes before cutting it into squares. Allow to cool completely before removing from the tin.

  • To serve:

  • 1.

    To serve, reheat the shortbread squares. Serve with banana ice cream and a drizzle of caramel sauce. Decorate with a sprig of fresh mint.

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Posted by AM81Report
Sounds absolutely delicious. Definitely trying this on friends.