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October 23, 2013

Banoffee Squares

Banoffee Squares

A few weeks ago, I came across an Australian magazine recipe book in a book store. Needless to say, I am totally in love with this book !  It's specifically dessert recipes - bars, slices and squares.

I have made it my personal mission, to make each and every one of the recipes in the book.  This far, I have made around 6 or 7 of the recipes and all were instant hits.

I did, however, adapt some of the methods here and there and specifically the size of the oven pans. If you use a too large dish, you always run the risk of a thin, not sturdy crust {to begin with}. I always prepare the crust, or sometimes the filling, and see exactly how much I have to work with before deciding on a pan size, as I like chunky treats more than a thinnish type.


  • 1 cup Self-Raising Flour
  • 1/4 cup Caster Sugar
  • 1/3 cup Butter, melted
  • 2 Medium Bananas, sliced diagonally
  • 1 cup Fresh Cream, whipped (whipping cream/double cream)
  • 60g Milk Chocolate, grated {good quality)
  • Caramel Filling:
  • 1 can (397g) Sweetened Condensed Milk
  • 1/3 cup Butter, cubed
  • 1/2 cup Light Brown Sugar
  • 2 TB Golden Syrup or Treacle
  1. Pre-heat oven to 180 deg C (350 deg F) - Line a 20 x 20cm oven dish with baking paper - let the paper extend over the edges.
  2. Combine the Flour, Caster Sugar and melted Butter in a small bowl - press into the bottom of the prepared oven dish - bake 20 minutes - let cool slightly.
  3. Meanwhile, make the Caramel Filling - place the Condensed Milk, cubed Butter, Brown Sugar and Syrup in a medium saucepan - bring to the boil whilst stirring continuously - lower the heat and simmer for 8 - 12 minutes until caramel in color - cool 5 minutes.
  4. Pour Caramel Filling over the cooled crust - chill for 1 - 2 hours until firm - arrange the sliced Banana on top of the caramel layer.
  5. Scoop the whipped Cream on top and end with a layer of grated Chocolate.
  6. Slice and serve.

We had some left which I stored in a sealed container in the refrigerator and it kept well until the next day. Longer, I can not say as we had finished them all by then.  {the magazine does however mention it should be fine for up to two days - that is.. if you have any leftover by that time ! }

Hope you enjoy this wonderful recipe !

Banoffee Squares


  1. Those look really good. We like bar type treats here and this could fit the bill for a Christmas treat this year.

  2. Banoffee, is absolutely amazing!

  3. Hi, these look so yummy! I saw it at krafty inspiration thurs party.

  4. Thank you for delicious recipe.

  5. Jamie @ Love Bakes Good CakesOctober 25, 2013 at 5:20 AM

    I so need to try these - and I agree with you on a chunkier square versus a thinner one :)

  6. It looks fantastic! Another recipe I have to try!

    Heidi’s Wanderings

  7. Aww I love banoffee too, I bet they taste amazing :)

    Thanks for sharing at Creative Mondays...

  8. What is treacle? This sounds yummy but not sure what that is. Thanks for sharing on the weekend re-Treat link party.

  9. These sound great! I'm a new follower by way of Tasty Tuesday's link up. Have a great week!

  10. Thanks for sharing at What'd You Do This Weekend. I love the sound of these. I am always amazed when I come across a new cook book that can take me in a really different direction. Best wishes!

  11. Thanks for linking to What'd You Do This Weekend. I tried making this once, took it to church for a lunch. It was a soupy mess. I'm going to give yours a try and not share it! :-).

    Wishes for tasty dishes,

  12. Oh, that caramel filling sounds AMAZING!

  13. Thicker is always better than thinner when it comes to bars. :) They look delicious Linda!!


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