Millionaire’s shortbread banoffee traybake recipe
 Banana chips, caramel, shortbread and flakes of sea salt. Try resisting that (and if you can’t find hard banana chips for this recipe, you can use the chewier ones instead.) 200g/7oz unsalted butter, softened, plus extra for greasing100g/3½oz golden caster sugar300g/10½oz plain flour1 tsp vanilla extract 200g/7oz unsalted butter, softened, plus extra for greasing 100g/3½oz golden caster sugar 300g/10½oz plain flour 1 tsp vanilla extract 100g/3½oz hard banana chips 150g/5½oz unsalted butter150g/5½oz golden caster sugar50g/1¾oz golden syrup1x 397g/14oz tin condensed milk1 large slightly ripe banana, mashed until smooth100g/3½oz chewy banana chips, cut up with scissors1 tbsp sea salt flakes250g/9oz dark chocolate 100g/3½oz hard banana chips 150g/5½oz unsalted butter 150g/5½oz golden caster sugar 50g/1¾oz golden syrup 1x 397g/14oz tin condensed milk 1 large slightly ripe banana, mashed until smooth 100g/3½oz chewy banana chips, cut up with scissors 1 tbsp sea salt flakes 250g/9oz dark chocolate gold leaf-covered hard and chewy banana chips gold leaf-covered hard and chewy banana chips Method Preheat the oven to 180C/fan 160C/350F/Gas 4 and lightly grease a 20x33cm/8x13in square-cornered Swiss roll tin.Place all the ingredients for the shortbread in a food processor and pulse to form a smooth dough. Press the mixture firmly into the base of the tin, to create a flat surface and clean edge. Prick all over with a fork and bake for 20-30 minutes, or until lightly golden-brown and firm.For the topping, grind the hard banana chips in a food processor to a coarse powder. Set aside.To make the caramel, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted, stirring all the time. Boil the mixture gently for 10 minutes, stirring all the time until deep golden-brown and thickened, stirring in the mashed banana a few minutes before the end. Remove from the heat and allow to cool slightly before stirring through the banana chips and reserved banana powder. Pour over the baked shortbread base and sprinkle over the sea salt flakes. Allow to cool slightly while preparing the chocolate topping. Melt the chocolate in a bowl set over a pan of simmering water (do not allow the bottom of the bowl to touch the water). Pour the chocolate over the banana salted caramel layer and leave to set in the fridge. Cut into bars with a very sharp, heavy knife and stack up on a serving plate. Decorate with gold leaf-covered hard and chewy banana chips if you like. Preheat the oven to 180C/fan 160C/350F/Gas 4 and lightly grease a 20x33cm/8x13in square-cornered Swiss roll tin. Preheat the oven to 180C/fan 160C/350F/Gas 4 and lightly grease a 20x33cm/8x13in square-cornered Swiss roll tin. Place all the ingredients for the shortbread in a food processor and pulse to form a smooth dough. Place all the ingredients for the shortbread in a food processor and pulse to form a smooth dough. Press the mixture firmly into the base of the tin, to create a flat surface and clean edge. Prick all over with a fork and bake for 20-30 minutes, or until lightly golden-brown and firm. Press the mixture firmly into the base of the tin, to create a flat surface and clean edge. Prick all over with a fork and bake for 20-30 minutes, or until lightly golden-brown and firm. For the topping, grind the hard banana chips in a food processor to a coarse powder. Set aside. For the topping, grind the hard banana chips in a food processor to a coarse powder. Set aside. To make the caramel, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted, stirring all the time. Boil the mixture gently for 10 minutes, stirring all the time until deep golden-brown and thickened, stirring in the mashed banana a few minutes before the end. To make the caramel, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted, stirring all the time. Boil the mixture gently for 10 minutes, stirring all the time until deep golden-brown and thickened, stirring in the mashed banana a few minutes before the end. Remove from the heat and allow to cool slightly before stirring through the banana chips and reserved banana powder. Pour over the baked shortbread base and sprinkle over the sea salt flakes. Allow to cool slightly while preparing the chocolate topping. Remove from the heat and allow to cool slightly before stirring through the banana chips and reserved banana powder. Pour over the baked shortbread base and sprinkle over the sea salt flakes. Allow to cool slightly while preparing the chocolate topping. Melt the chocolate in a bowl set over a pan of simmering water (do not allow the bottom of the bowl to touch the water). Pour the chocolate over the banana salted caramel layer and leave to set in the fridge. Melt the chocolate in a bowl set over a pan of simmering water (do not allow the bottom of the bowl to touch the water). Pour the chocolate over the banana salted caramel layer and leave to set in the fridge. Cut into bars with a very sharp, heavy knife and stack up on a serving plate. Decorate with gold leaf-covered hard and chewy banana chips if you like. Cut into bars with a very sharp, heavy knife and stack up on a serving plate. Decorate with gold leaf-covered hard and chewy banana chips if you like.