Recently on a visit to a book shop, I grabbed a copy of Australian Women’s Weekly… I am a huge fan of AWW and I couldn’t resist this "Little Squares and Slices" book which has a collection of heavenly indulgences, some are very rich and some are very healthy .... All are completely irresistible recipes.... and as you know, naturally, I will go for the rich desserts first... So I made this Banoffee Slice, as I love Banoffee Pie which I have posted earlier.... both these two recipes are almost same, the only difference is in the method of making Dulce the Leche .... If you have not yet decided on what dessert to make on Christmas, this will be a perfect dessert to include in your menu .... after all it’s Christmas and you can overload yourself with this rich, luscious and decadent little slices without any guilt ;) ;).....
Makes : 30
1 cup (150gm) self-raising flour
¼ cup (55gm) caster (superfine) sugar
100gm (3 ½ oz) butter, melted
2 medium bananas (400gm), sliced thinly diagonally
1 cup (250 ml) thickened (heavy) cream, whipped
60gm (2 oz) milk chocolate
395gm (12 ½ oz) canned sweetened condensed milk
90gm (3 oz) butter, chopped coarsely
½ cup (110 gm) firmly packed light brown sugar
2 tbsp golden syrup or treacle or honey
- Preheat oven to 180°C/ 350°F. Grease 20cm x 30cm (8” x 12”) rectangular pan; line base and long sides with baking paper, extending paper 2” (5cm) over sides.
- Combine sifted flour and sugar in a small bowl; stir in butter. Press mixture firmly over base of pan. Bake about 20 minutes. Cool.
- Meanwhile, make the *caramel filling.
- Pour filling over base. Refrigerate 1 hour or until firm.
- Place banana over caramel, top with whipped cream. Grate chocolate, using a vegetable peeler; sprinkle over cream before cutting slice.
Stir ingredients in medium saucepan over medium heat about 12 minutes or until caramel in colour. Cool 5 minutes.
Sending these slices to Suma's "Cakes And More Cookie Fest" event.
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