Peel and slice the bananas.

Break up the dark chocolate.

Crush the dried banana chips

Fit the K beater to the machine.

Pre heat the oven to 180ºC.

Line the square tin with parchment paper.

Add Ingredients 1 (flour, sugar, butter) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 5 for 2 minutes.

Press the shortbread mixture into the base of the square tin and level.

Bake for 20 minutes at 180ºC.

Let cool in the tin.

Layer Ingredients 2 (bananas) onto the shortbread mixture.

Add the first 2 items of Ingredients 3 (butter, sugar) to the large saucepan.

Heat over a medium heat, stirring often until the mixture has come together.

Add the last item of Ingredients 3 (condensed milk) to the saucepan.

Bring to the boil, stirring constantly with a rubber spatula and scraping along the bottom so no mixture sticks and burns.

Lower the heat and simmer for 2 minutes whilst stirring.

Remove the pan from the heat and let cool, stirring occasionally.

Once the caramel is cool, poor over the bananas and level.

Place the square tin in the fridge and let cool.

Add Ingredients 4 (dark chocolate) into the small glass bowl.

Heat until melted.

Let cool slightly.

Pour over the caramel and level.

Top the chocolate with Ingredients 5 (banana chips).

Let cool.

Cut into squares.

Serve.