Banoffee slice

Inspired by delicious banoffee pie, this sweet little slice celebrates the match-made-in-heaven that is toffee and banana.

  • 1 hr preparation chill time
  • 20 mins cooking
  • Makes 30 Item
  • Print


  • 1 cup (150g) self-raising flour
  • 1/4 cup (55g) caster (superfine) sugar
  • 100 gram (3½ ounces) butter, melted
  • 2 medium bananas (400g), sliced thinly diagonally
  • 1 cup (250ml) thickened (heavy) cream, whipped, for topping
  • 60 gram (2 ounces) milk eating chocolate, for topping
Caramel filling
  • 395 gram (12½ ounces) canned sweetened condensed milk
  • 90 gram (3 ounces) butter, chopped coarsely
  • 1/2 cup (110g) firmly packed light brown sugar
  • 2 tablespoon golden syrup or treacle


Banoffee slice
  • 1
    Preheat oven to 180°C/350°F. Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
  • 2
    Combine sifted flour and sugar in small bowl; stir in butter. Press mixture firmly over base of pan. Bake about 20 minutes. Cool.
  • 3
    Meanwhile, make the caramel filling. Stir ingredients in medium saucepan over medium heat about 12 minutes or until caramel in colour. Cool 5 minutes.
  • 4
    Pour filling over base. Refrigerate 1 hour or until firm.
  • 5
    Place banana over caramel; top with whipped cream. Grate chocolate, using a vegetable peeler; sprinkle over cream before cutting slice.


Slice is best eaten on the day it is made, however, it can be stored in an airtight container in the fridge for up to 2 days.

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