Millionaire Banoffee Traybake
Prep. Time:
1 hour
Baking Time:
1 hour 15 minutes
Total Time:
6 hours 15 minutes
Serves:
16-20 blocks
Frances's playful playing with food signature creation that got both design right and actual bake right with fusion creativity combining millionaire shortbread and banoffee pie in innovative stackable blocks. This signature challenge addresses Mary Berry's worry about toffee setting despite banana addition through extended cooking time of 25-35 minutes achieving proper fudgy consistency that been able to cut through so obviously. Paul Hollywood praised good biscuit base flavor, chocolate on top with little bit of salt working harmoniously with all elements enhanced by flaky sea salt, while stackable game pieces design allows fun interactive presentation demonstrating Frances's playful approach with patient extended toffee cooking delivering three distinct layers.
Ingredients
Instructions
MAKE THE SHORTBREAD BASE:
1. Preheat oven to 325°F (165°C). Line 9x13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In food processor, pulse flour, sugar, and salt several times to combine evenly.
3. Add cold butter cubes and pulse 10-15 times until mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
4. Add vanilla extract and heavy cream, then pulse just until dough begins to come together (should still look slightly crumbly but hold together when pressed).
5. Turn dough into prepared pan and press firmly and evenly across bottom using your hands or flat-bottomed measuring cup, ensuring corners are well-packed.
6. Prick entire surface with fork at 1-inch intervals to prevent bubbling during baking.
7. Bake 25-30 minutes until pale golden and set (edges will be slightly darker). Do not overbake or base will be too hard.
8. Cool completely in pan on wire rack while preparing toffee layer.
PREPARE THE EXTENDED-COOK BANANA TOFFEE:
9. In medium bowl, mash very ripe bananas until completely smooth with no lumps remaining.
10. In heavy-bottomed saucepan, combine mashed bananas, sweetened condensed milk, butter, brown sugar, golden syrup, and salt.
11. Cook over medium-low heat, stirring constantly with wooden spoon or heat-resistant spatula, for 25-35 minutes until mixture transforms (this extended cooking time is critical for proper setting).
12. Monitor carefully: mixture should thicken significantly, darken to deep golden caramel color, and reach 225°F (107°C) on candy thermometer. Toffee should leave clear trail when spoon is dragged through it.
13. Remove from heat immediately and stir in vanilla extract.
14. Working quickly, pour hot toffee over cooled shortbread base, using offset spatula to spread evenly into corners and create smooth surface.
15. Cool to room temperature, then refrigerate 2-3 hours until firmly set (toffee should not leave indentation when pressed lightly).
MAKE THE SALTED CHOCOLATE LAYER:
16. Place chopped chocolate in medium heatproof bowl.
17. Heat heavy cream in small saucepan over medium heat until just simmering (small bubbles around edges).
18. Pour hot cream over chopped chocolate and let sit undisturbed for 2 minutes.
19. Whisk from center outward in small circles until completely smooth and glossy.
20. Whisk in butter until fully incorporated and ganache is silky.
21. Pour chocolate mixture over set toffee layer, using offset spatula to spread evenly across entire surface.
22. Immediately sprinkle 1-2 teaspoons flaky sea salt evenly over chocolate surface while still wet (salt will stick as chocolate sets).
23. Refrigerate 1 hour until chocolate is completely firm to touch.
CREATE THE STACKABLE BLOCKS:
24. Remove entire traybake from pan using parchment overhang and place on cutting board.
25. Using sharp knife warmed in hot water and wiped dry, cut into 16-20 uniform blocks or squares (4x4 or 4x5 grid).
26. Wipe knife clean and rewarm between each cut for neat, professional edges through all three layers.
OPTIONAL DECORATION:
27. If using banana chips: Press one dried banana chip gently onto center of each chocolate-topped block.
28. If making chocolate drizzle: Melt 2 oz dark chocolate and transfer to small piping bag or squeeze bottle, then drizzle in zigzag pattern over blocks.
29. If using gold leaf: Use tweezers to place small pieces of edible gold leaf on select blocks for luxury appearance.
30. Arrange blocks in stacked patterns on serving platter for playful presentation.
STORAGE AND SERVING:
Store in airtight container in refrigerator up to 5 days
Can be frozen up to 1 month (thaw in refrigerator overnight)
Remove from refrigerator 10-15 minutes before serving for best texture
Best consumed within 3 days for optimal freshness
