We have taken the recipe for the very popular dessert, banoffee pie, and turned it into a milkshake! As if the combination of caramel, banana, ice-cream and cream wasn't enough, we've topped it off with shaved chocolate. Heavenly...
- 395 g can sweetened condensed milk
- ⅓ cup brown sugar
- 50 g butter
- 2 large ripe bananas
- 2 cups milk
- 4 large scoops vanilla ice-cream
- ½ cup thickened cream, whipped
- 1 tbsp shaved chocolate
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine the sweetened condensed milk, brown sugar and butter in a frying pan over a low heat and cook, stirring, for 10-12 minutes until it has thickened. Do not allow it to boil. Remove from heat and set aside to cool.
Place bananas, milk, ice-cream and 2 tablespoons of the cooled caramel sauce in a blender and blend until smooth.
Take 1 tablespoon of caramel sauce and swirl it around the inside of a large glass. Pour in half of the banana shake and top with a dollop of cream and 2 teaspoons of shaved chocolate. Repeat with a second glass. Serve immediately.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.