Paddock To Plate

Carnarvon in Western Australia's Glascoyne Region is where the very first plantation of bananas was planted. Matt Moran had the perfect recipe in mind with this banoffee treat.


  • 6 small sweet ripe bananas

  • 500 ml (2 cups) pouring cream

  • 2 tablespoons banana jam (optional) 

  • 1 vanilla bean, halved lengthways

  • 5 egg yolks

  • 80 gm castor sugar, plus extra to serve

  • 4½ leaves gold strength gelatine, softened in cold water for 5 minutes

  • 500 ml (2 cups) thickened cream

  • 1 tin condensed milk (about 400gm)

  • 12 gingernut biscuits, coarsely crushed

  • Vanilla ice-cream, to serve


  • 1.

    Spray a 15cm x 25cm rectangular cake tin with oil, then line with plastic wrap, allowing edges to overhang and set aside. Slice three of the bananas and combine in a heavy-based saucepan with the pouring cream, banana jam and vanilla bean and bring to the simmer. Meanwhile, whisk the yolks and sugar in a bowl until pale and doubled in volume (1-2 minutes, mixture should be able to hold a ribbon when you lift the whisk – if you make a figure eight it should sit on top of the mixture). Add one-third of the warm cream mixture to the yolks, whisk to combine, then add mixture back to the pan and stir continuously until the custard thickens and coats the back of a spoon (5-10 minutes, do not boil or the mixture will curdle), remove from heat.

  • 2.

    Squeeze excess water from the gelatin, add to pan and stir to dissolve then add the thickened cream. Strain though a sieve into a jug (discard solids) and pour into prepared cake tin, cover with plastic wrap and refrigerate overnight to set.

  • 3.

    Meanwhile, place the unopened tin of condensed milk into a large saucepan of water, bring to the boil over medium-high heat and cook for 3 hours, topping up with extra hot water if necessary to keep the tin completely submerged. Remove from the heat and cool for at least 1 hour before opening (if the can isn’t cooled, it will explode as it opens). Transfer to a container and refrigerate until required.

  • 4.

    Process the gingernut biscuits in a food processor to fine crumbs and store in an airtight container until required.

  • 5.

    Just before serving, turn out the custard onto the bench or a chopping board, trim the ends and sides, then cut into 3cm slices with a hot wet knife.

  • 6.

    To serve, place a line of the biscuit crumbs across the centre of the plate, then make a small pile to one side. Cut the remaining bananas into diagonal slices, sprinkle with a little extra castor sugar and caramelize with a brulée torch. Cool slightly, arrange on top of custard slices then transfer custard slices, placing gently across biscuit crumbs. Make a small quenelle of the condensed milk caramel and place beside the custard, place a scoop of ice cream on the pile of biscuit crumbs and serve.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 1300kj
  • Fat Total 78g
  • Saturated Fat 39g
  • Protein 22g
  • Carbohydrate 131g
  • Sugar 57g
  • Sodium 1003mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Corey Report
I made this for dinner guests last night and it was a massive hit. Pretty labour intensive, especially with the caramel (condensed milk) and you only need a little of it on the plate (baby quenelle) I used French Vanilla Ice cream with a tiny lavendar flower bud as a garnish. I need to work on my quenelle technique, but overall, I really loved making this recipe, and want to say thanks to Matt and the team for creating and sharing it. Cheers from your newest fan of the show. Corey.