Banana Caramel Slice

Name: Banana Caramel Slice
Prep time: 30
Cook time: 30
Yield: 12 servings

This fruit-laced sweet treat is a classic in the making, says chef Sam Parish.

Sam ParishChef

30 minprepare
30 mincook
12 servings
Easy

A vertical stack of five pieces of banana caramel slice, showing a cross-section of biscuit base, gooey caramel and chocolate topping, on a pink patterned cloth.

Thanks to the addition of banana, this caramel slice is "practically fruit salad" says chef Sam Parish.Sam Parish

Is there really anything I need to say to convince you to make this? It’s got banana in it, so technically it’s a fruit salad. With all due respect to the caramel slice queens - Nagi (RecipeTin Eats) and Brookies (@brookiebakehouse) - this one takes a slight left turn. There’s banana in the base and just enough fruit content to make you feel smug about eating three pieces.

Not the classic — but absolutely a classic in the making. Plus, caramel slice freezes like a dream. Life hack from my grandma: always have a stash in the freezer.

Hot tips

Use it up: Got sad bananas? This is your moment. I keep them in the freezer for this exact situation.

Spice it up: A pinch of cinnamon, nutmeg or ground ginger in the base gets people talking.

Ingredients

For the base: 150g malt or shortbread biscuits
For the base: 50g butter, melted
For the base: 1 banana, whole
For the base: 1 banana, thinly sliced
For the filling: 395g can sweetened condensed milk
For the filling: ¼ cup (60ml) golden syrup
For the filling: 70g butter, chopped
For the filling: Pinch of flaky salt
For the topping: 100g dark chocolate, melted
For the topping: 3 tsp vegetable oil

Instructions

Preheat oven to 180°C fan-forced. Grease and line a 12cm × 24cm loaf pan with baking paper.
Make the base: In a food processor, blitz the biscuits, melted butter, and whole banana until smooth. Press the mixture into the prepared pan. Layer the thinly sliced banana evenly over the top.
Bake for 12-14 minutes, or until golden and firm to touch.
Make the caramel: In a saucepan over medium heat, combine the condensed milk, golden syrup, chopped butter, and salt. Cook, stirring, for 5 minutes or until golden and thickened slightly.
Pour the caramel over the baked base and return to the oven for 15–20 minutes, or until golden and bubbling.
Mix the melted chocolate with oil, then pour over the hot caramel. Smooth with a small palette knife. Let cool at room temperature, then refrigerate for at least 2 hours or until firm.
Slice and serve. Or freeze it and live your best life.