Ingredients

• 2 Bananas
• Dried Banana as needed
• 250g Cake Flour
• 75g Caster Sugar
• 275g Butter
• 100g Muscovado Sugar
• 395g Condensed Milk
• 200g Dark Chocolate

Tools

• Oven
• Parchment paper
• Microwave
• Kenwood Chef
• Kenwood bowl - kenwood chef
• Small glass bowl
• Square pan - 9"
• Large saucepan

Method

1. Line a clean square pan with parchment paper
2. Pre-heat oven - 180°C
3. Attach K Beater
4. Add cake flour, caster sugar and butter to the Kenwood Bowl
5. Mix - 2 min, Speed 5
6. Press the shortbread mixture into the base of the tin making sure it is level.
7. Bake - 20 min, 180°C
8. Let cool
9. Layer with banana
10. Add butter and muscovado sugar to a clean large saucepan
11. Heat over a medium heat stirring often until the butter has melted, the sugar is dissolved, and the mixture had come together.
12. Add condensed milk to the large saucepan
13. While stirring constantly with a rubber spatula bring the mixture to the boil. Make sure you scrape along the bottom of the pan while stirring so no mixture sticks and burns.
14. Lower the heat and simmer for 2 minutes while stirring.
15. Remove the pan from the heat and let cool, stirring occasionally.
16. Once the caramel was cool pour over the bananas and level.
17. Place the tin into the fridge and let cool.
18. Add dark chocolate to a clean small glass bowl
19. Heat in microwave until melted
20. Let cool slightly and pour onto the caramel and level.
21. Top with dried banana
22. Let cool
23. Cut into squares
24. Serve

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