If you can’t decide between a classic Banoffee Pie and the rich, decadent layers of a Millionaire’s Shortbread, I have some very good news: you don’t have to.
This Banoffee Millionaire’s Shortbread takes everything you love about both desserts and stacks them into one incredible bite. We’re talking a buttery shortbread base, a layer of fresh sliced bananas, a deep fudge-like caramel, and a marbled chocolate topping that looks professional but is secretly so easy to do.
The Shopping List
The Base
• 250g Shortbread Biscuits: Crushed into fine crumbs.
• 55g Butter: Melted to bind it all together.
The Filling
• 150g Dark Brown Soft Sugar: This gives the caramel a deeper, toffee-like flavor.
• 150g Butter: For that silky texture.
• 397g Can Condensed Milk: The secret to perfect “no-fail” caramel.
• 2 Bananas: Ripe but firm works best here.
The Topping
• 200g Dark Chocolate: To balance the sweetness of the caramel.
• 55g White Chocolate: For that beautiful marbled effect.
Step-by-Step Instructions
1. The Foundation
Start by combining your crushed shortbread and the 55g of melted butter. Press this firmly into a 20cm square tin lined with parchment paper. You want it packed tight so it doesn’t crumble when you slice it later! Pop that in the fridge for 20 minutes to firm up.
2. The Caramel Layer
In a non-stick pan, gently melt the sugar and the remaining 150g of butter. Once smooth, pour in the condensed milk. Now, turn up the heat and bring it to a rapid boil, stirring constantly (don’t walk away, or it’ll catch!). Cook for about a minute until it thickens and turns a gorgeous amber color.
3. The Banoffee Secret
While the caramel is slightly cooling, slice your bananas and layer them evenly across your chilled biscuit base. Pour that warm caramel directly over the bananas, smoothing it out to the edges. Let it cool, then chill in the fridge until it’s fully set.
4. The Marbled Finish
Melt your dark and white chocolates in separate bowls. Pour the dark chocolate over the set caramel layer. While it’s still wet, drop spoonfuls of the white chocolate on top. Use a skewer or a small spoon to gently swirl them together to create a marble pattern.
5. The Perfect Slice
Once the chocolate is set, remove the block from the tin. To get those clean, “bakery-style” edges, dip your knife in hot water, wipe it dry, and slice through the chocolate while the blade is still warm.
Why This Works
The dark brown sugar in the caramel mimics the flavor of a traditional Banoffee “Dulce de Leche,” while the fresh bananas add a soft texture that breaks up the richness of the chocolate. It’s the perfect treat for a weekend bake or a crowd-pleasing party tray.
Did you make this? Tag me in your photos!
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