Go to all recipes
Banoffee millionaire’s shortbread

Banoffee millionaire’s shortbread


Making the base in a food processor makes this millionaire's shortbread recipe super-speedy. Plus, it contains a hidden layer of bananas!

  • Feeds 16 Feeds 16
  • Ready in 1 hour

Each serving contains

  • Energy
    1776kj 425kcal
  • Fat
    High 35%
  • Saturates
    High 73%
  • Sugar
    High 36%
  • Salt
    Low 2%

% of adult’s reference intake | Carbohydrates per serving : 46g

Bring Co-op to your front door

Big Bag Option


For the base

  • 200g Co-op unsalted butter, cubed
  • 275g Co-op plain white flour
  • 100g Fairtrade caster sugar

For the caramel

  • 100g Co-op unsalted butter
  • 100g Co-op Fairtrade light brown soft sugar
  • 397g can condensed milk
  • 2 Co-op Fairtrade bananas, sliced

For the toppings

  • 200g Co-op Irresistible Fairtrade 70% cocoa dark chocolate
  • 2 tbsp flaked almonds, toasted


  1. Preheat the oven to 180°C/fan 160°C/gas 4
  2. Grease and line a 22-24cm square tin
  3. Pulse the butter, flour and sugar in a food processor until you have fine crumbs
  4. Knead together briefly until it forms a dough, then press into the lined tin, spreading evenly
  5. Prick all over with a fork and bake for 25-30 mins, until golden and firm
  6. Set aside to cool
  7. For the caramel, gently melt the butter, sugar and condensed milk in a saucepan until the sugar has dissolved
  8. Bring to the boil and then simmer for 6-10 mins, stirring all the time, until thickened
  9. Pour over the shortbread and allow to cool slightly before carefully pushing in the slices of banana
  10. Leave to set for 1 hour
  11. To finish, melt the chocolate in a heatproof bowl over a pan of simmering water and then pour over the banana caramel
  12. Scatter over the almonds
  13. Leave to set in the fridge for at least 4 hours, or overnight if possible, then cut into bars with a hot knife to serve