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“This is my DH FAVOURITE combo - caramel and banana. I don't like Bananas and don't eat this personally. Original recipe comes from a Woolies Fresh Magazine (has been tweaked to suit my family). Chilling time is cooking time.”
4hrs 30mins

Ingredients Nutrition


  1. Place the crushed cookies and butter in a bowl and mix well. Press into either a 25cm fluted flan tin with a removable base OR a large pie tin. Freeze base until needed. ( If you use the flan tin, remember to press the crumbs up the sides so the pie slips out easily).
  2. Meanwhile, make your filling. In a saucepan (medium size with a lovely heavy base) add the milk, butter, sugar, 1/4 cup of cream and the golden syrup. Stir over a Low - Medium heat for 15 minutes (could be slightly more) until the mixture has turned thick and is a glossy rich caramel colour.
  3. Remove from the heat and let sit for 10 minutes away from the heating element to cool down.
  4. Carefully pour the caramel (I use the back of a large spoon to stop the mixture from churning up the base) into the cooled cookie base. Freeze for 4 hours OR chill overnight.
  5. Place the sliced bananas (i cut them diagonally, but anyways will do) on top of the caramel layer (my DH likes them sliced thick so I use 5, while my friends family only uses 2 and slices them REALLY thinly).
  6. In a separate bowl, beat the cream with the icing sugar and vanilla. Spoon over the banana layer and dust with cocoa.

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