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Biscuit Base 250g plain sweet biscuits 2 tbsp dark cocoa, sifted 130g butter, melted Caramel Banana Filling 90g butter, diced ½ packed cup soft brown sugar 2 tbsp golden syrup 395g can sweetened condensed milk 4 ripe bananas, finely mashed (about 2 cups) To serve slices of just-ripe banana softly whipped cream or crème fraîche grated or shaved dark chocolate
© Annabel Langbein Media
Caramel Banana Filling
Preheat oven to 180°C fanbake.
To make the Biscuit Base, break up the biscuits in a food processor, add cocoa and whizz to a fine crumb, or place in a bag and beat with a rolling pin to very fine crumbs. Add the butter and whizz or mix to combine evenly. Press firmly into a 23-24cm tart tin to cover base and 4cm up the sides. Chill while you make the filling.
To make the Caramel Banana Filling, melt the butter in a pot, add brown sugar and golden syrup and stir over a medium heat until bubbling. Mix in the condensed milk and cook over a low heat for 4-5 minutes, stirring constantly so it doesn’t catch. Remove from the heat and stir through the banana. Pour over the base. Bake until the filling is set and very lightly golden (10 minutes). Cool and, if not serving at once, chill for up to 5 days until needed. To serve, top with sliced banana, whipped cream or crème fraîche and grated or shaved chocolate.
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