Banoffee Squares
A Delicious version of the ever popular Banoffee Pie ! These Gooey, Caramel Banana Cream bars are so delicious – you would not want to share !
A few weeks ago, I came across an Australian magazine recipe book in a book store. And one of the first recipes my eye caught was these Banoffee Squares.
Needless to say, I am totally in love with this book ! It is 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.
However, I did 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.
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 !
More Sweet treat recipes you might like:
- Coffee Custard Slices
- White Chocolate and Pineapple Coconut Bars
- Blueberry Lemon Meringue
- White Chocolate Mousse Cake
- Apple Crumble Bars
Banoffee Squares
Banoffee Squares
Ingredients
CRUST:
- 1 cup Self-Raising Flour
- ¼ cup Caster Sugar (Superfine Sugar)
- ⅓ cup Unsalted Butter melted
CARAMEL FILLING:
- 1 can 397 grams Sweetened Condensed Milk
- ⅓ cup Unsalted Butter cubed
- ½ cup Light Brown Sugar
- 2 TB Golden Syrup or Treacle Syrup
TO FINISH:
- 2 Medium Bananas sliced diagonally
- 1 cup Fresh Cream whipped (whipping cream/double cream)
- ⅓ cup Milk Chocolate grated {good quality)
Instructions
- Pre-heat oven to 180 deg C (350 deg F) – Line a 20 x 20cm ( 8 x 8 inch ) oven dish with baking paper – let the paper extend over the edges
- CRUST: 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
- 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
- Pour Caramel Filling over the cooled crust – chill for 1 – 2 hours until firm – arrange the sliced Banana on top of the caramel layer
- Scoop the whipped Cream on top and end with a layer of grated Chocolate
- Slice and serve
[…] Banoffee Squares from With a Blast […]
Thicker is always better than thinner when it comes to bars. 🙂 They look delicious Linda!!
Oh, that caramel filling sounds AMAZING!
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,
Lind
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!
These sound great! I'm a new follower by way of Tasty Tuesday's link up. Have a great week!
What is treacle? This sounds yummy but not sure what that is. Thanks for sharing on the weekend re-Treat link party.
Aww I love banoffee too, I bet they taste amazing 🙂
Thanks for sharing at Creative Mondays…
It looks fantastic! Another recipe I have to try!
Heidi’s Wanderings
I so need to try these – and I agree with you on a chunkier square versus a thinner one 🙂
Thank you for delicious recipe.
Hi, these look so yummy! I saw it at krafty inspiration thurs party.
Julie
Banoffee, is absolutely amazing!
Those look really good. We like bar type treats here and this could fit the bill for a Christmas treat this year.