Banana and caramel are a wickedly good combo. Our version has banana in the filling for added nutrition.
250 g plain sweet biscuits
2 tbsp good-quality cocoa, sifted
130 g butter, melted
CARAMEL BANANA FILLING
90 g butter, diced
1/2 cup soft brown sugar, packed
2 tbsp golden syrup
395 g sweetened condensed milk
4 ripe bananas, mashed
a few slices of just-ripe banana
lightly whipped cream, or crème fraîche
finely grated or shaved dark chocolate
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.
LINK TO VIDEO: https://youtu.be/CFmFqKZMrCw