Millionaire Banoffee Traybake
Frances Quinn's signature creation from Biscuits and Traybakes Week that proved style and substance could coexist. This inventive fusion of millionaire's shortbread and banoffee pie features a sandy, melt-in-your-mouth rice flour shortbread base, banana-infused caramel cooked to proper fudge consistency, and a glossy dark chocolate topping finished with flaky sea salt. Mary Berry was impressed that the toffee set despite the banana addition, while Paul Hollywood praised the biscuit flavor and the essential salt element. Cut into precise blocks and stack Jenga-style for Frances's signature playful presentation. Chef's Notes: Addressing Judge Feedback Mary Berry on Setting: "I was really worried about the toffee bit not setting because you'd put in banana and you've been able to cut through it so obviously." The key to achieving properly set banana caramel is extended cooking time. Bananas contain significant moisture that must be evaporated, or the caramel will remain soft and oozy. Co…
- Time: 300 min
Source: Relaxed Recipes
Ingredients
- MAKE THE SHORTBREAD BASE
- Preheat oven to 325°F . Line a 9x13 inch baking pan with parchment paper, leavin
- In a food processor, pulse together the all-purpose flour, rice flour, sugar, an
- Add the cold cubed butter and pulse in short bursts until the mixture resembles
- Tip the mixture into the prepared pan and press firmly and evenly across the bot
- Prick the shortbread all over with a fork to prevent puffing. Refrigerate for 15
- Bake for 35-45 minutes until pale golden all over with slightly darker edges. Th
- MAKE THE BANANA CARAMEL
- In a heavy-bottomed saucepan, combine the butter, brown sugar, and golden syrup.
- Pour in the condensed milk and increase heat to medium. Bring to a gentle boil,
- Add the mashed banana, vanilla, and salt. The mixture will bubble vigorously—thi
- Cook and stir for 20-25 minutes. The caramel should thicken significantly, pull
- Immediately pour the hot caramel over the cooled shortbread. Spread evenly with
- Cool at room temperature for 30 minutes, then refrigerate for at least 1 hour un
- APPLY THE CHOCOLATE TOPPING
- Melt the chopped chocolate with coconut oil in a heatproof bowl over simmering w
- Pour the chocolate over the set caramel. Tilt the pan and use an offset spatula
- Immediately sprinkle the flaky sea salt over the wet chocolate. Add banana chips
- Refrigerate for at least 1 hour until chocolate is firm, or 2-3 hours for cleane
- CUT AND SERVE
- Let sit at room temperature for 10 minutes to prevent chocolate cracking
- Using the parchment overhang, lift the slab onto a cutting board. Cut into 16-20
- Stack at angles like Jenga pieces for Frances's signature presentation