A Bake in the Life: Banoffee Caramel Shortcake

As well as making a Banana, Cherry and Date Loaf this week, I also decided to try out a new twist on one of favourite classic traybakes – Caramel Shortcake/Millionaires Shortbread. I really enjoy making caramel shortcake, despite having to be very patience and wait for each layer to cool before adding the next! The last time I made these I thought about how they would taste with banana slices pressed into the caramel layer, creating an interesting banoffee pie inspired take on the original. So with a banana themed bake this week what better time to try it out! 🙂

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Caramel Shortcake

You will need:

For the shortbread

6oz/175g Plain Flour

2oz/50g Caster Sugar

4oz/110g Butter (Softened)

For the caramel

1 Tin of Condensed Milk

4oz/110g Butter

4oz/110g Light Brown Sugar

½ tsp Vanilla Flavouring/Extract

1 Large Banana (Depends on the size of your tin and how much banana you want!)

For the chocolate topping

7oz/200g Milk Chocolate

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Let’s get started! 

  • Begin by preheating your oven to 180ºC/350ºF/Gas Mark 4.
  • Then lightly grease your tin (Around 28x18x3cm/11x7x1in but it doesn’t have to be exact) and line with grease proof/baking paper.
  • Combine flour, sugar and butter in a bowl. Using your fingertips rub the ingredients together to form a breadcrumb like mixture.

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  • Pour this mixture into your tin and gently pat down all over.
  • Bake for around 15-20 minutes (Keep an eye on the base, as you want it to be lightly golden, so it may be ready before 20 minutes).
  • While the base cools in the tin, combine condensed milk, sugar and butter in a saucepan.

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  • Over a low heat, melt and combine the ingredients for around 7 minutes (Stirring continuously) until thick and golden brown in colour.

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  • Stir in the vanilla and pour over the base in tin. Leave this to cool in the fridge.

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  • While the caramel is cooling, slice the banana into thin pieces.
  • When the caramel is set place the banana slices evenly over the caramel making sure the whole surface is covered so there will be plenty of banana in every slice!

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  • Melt the chocolate either in a bowl over a pan of simmering water or carefully in the microwave (Be careful not to let the chocolate burn!)

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  • Stir until smooth and pour over the caramel. Mark into bars when slightly set to give you guidelines and make it easier to cut when set. Leave to cool in fridge (Preferably over night – if you can leave it/or keep people away from it that long…).
  • You are all done! Cut into bars and enjoy.

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I’m really happy with how this shortcake turned out 🙂 Laying the banana on top of the caramel when it was set ensured it didn’t sink in and lose it’s taste. The combination of crumbly cake base, sweet caramel mixed with soft banana and milk chocolate works perfectly together – I’m really glad I tried it out. Opinions from those who tried some were in complete agreement, the only problem I’ve found is cutting pieces without it going everywhere! If you are looking for a tasty and slightly challenging recipe to try out this one is definitely a winner!

A Bake in the Life…

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