Easy Millionaire Banoffee Traybake
Prep. Time:
20 minutes
Baking Time:
No bake (2 hours chilling)
Total Time:
Serves:
16-20 bars
This simplified version captures the essence of Frances Quinn's creative fusion of millionaire shortbread and banoffee pie from GBBO Season 5—but without the 25 minutes of caramel stirring with a thermometer. Frances's original required cooking mashed banana into caramel at precise temperature (240-245°F) with constant stirring to achieve a fudgy consistency that would set properly. Mary Berry praised her: '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.' This easy adaptation folds banana flavor into ready-made caramel instead—giving you 90% of the same flavor with zero risk of burning. The banana taste is actually brighter because it's not cooked down. Paul Hollywood loved 'that little bit of salt in there' against the chocolate, which this version preserves with flaky sea salt on top.
Ingredients
Instructions
MAKE THE BASE
Line a 9x13 inch (23x33cm) tin with baking paper, leaving overhang on two sides for easy lifting.
Crush digestives to fine crumbs using a food processor or by placing them in a bag and bashing with a rolling pin. Mix with melted butter until the mixture resembles wet sand.
Press firmly and evenly into the tin using the back of a spoon or the bottom of a measuring cup. Refrigerate for 15 minutes while you prepare the filling.
MAKE THE BANANA CARAMEL (No cooking required)
Spoon the tinned caramel into a mixing bowl. Add the banana powder and salt.
Whisk vigorously until the powder is completely incorporated and no lumps remain. The mixture should be smooth, thick, and taste distinctly of banana.
Taste and adjust—add more banana powder for stronger flavor if desired.
Spread evenly over the chilled biscuit base. The caramel should hold its shape and spread without running. Refrigerate for 30 minutes until firmed up.
ADD THE CHOCOLATE TOPPING
Melt chocolate with oil in 30-second microwave bursts, stirring between each, until completely smooth. Alternatively, melt in a heatproof bowl over a pan of simmering water.
Pour the melted chocolate over the caramel layer, tilting the tin gently to spread it into an even layer.
Sprinkle immediately with flaky sea salt (and banana chips if using) while the chocolate is still wet.
Refrigerate for at least 1.5 hours until chocolate is completely set.
CUT AND SERVE
Using the paper overhang, carefully lift the whole slab out of the tin and transfer to a cutting board.
Cut into bars using a sharp knife—run the blade under hot water and wipe dry between cuts for clean edges.
Store in the refrigerator for up to 1 week.
