It’s International Banana Day on April 18th and I’m kicking off the celebrations with a new inspired recipe dedicated to New Zealand’s favourite fruit. In fact we Kiwis love bananas so much that, according to Statistics NZ, we get through 18kg per person per year! That’s more bananas per capita than anywhere else in the world. So for this new recipe I really wanted to celebrate the beloved banana while adding a twist to another popular kiwi slice, the custard square.
For this recipe I’m using Dole Bananas as I genuinely care about where my bananas come from and like to know that they have been sustainably and ethically produced. Dole has been a long-time partner of the Rainforest Alliance and it’s bananas, grown in Ecuador and the Philippines, carry the Rainforest Alliance Certified seal. When I see the little green frog sticker on Dole bananas, I know they’ve been grown at Rainforest Alliance Certified farms where they conserve natural resources and promote the well-being of workers and local communities.
Keeping this in mind I really wanted to use the sweet taste of banana and combine it with another popular flavour, caramel. This flavour combo is a match made in heaven and I thought it would fuse perfectly with the humble custard square. So here we have it, my Banoffee Square made with a banana custard and topped off with a winning caramel icing. Let this bananary twist be your new favourite!
- 2 Ready Rolled Puff Pastry Sheets
- 240g Caster Sugar
- 100g Cornflour
- 60g Custard Powder
- 300ml Cream
- 3 Ripe Dole Bananas (300g total)
- 50g Butter
- 2 Egg Yolks
- 1 Teaspoon Vanilla Bean Paste
- 170g Icing Sugar
- 120g Brown Sugar
- 30g Butter
- ½ Teaspoon Vanilla Bean Paste
- 3 Tablespoon Milk
- To start, flick oven on to 220ºC bake and line a 20cm square baking tin with grease-proof paper and set aside.
- Next line a baking tray with grease-proof paper and lay a sheet of ready rolled pastry on it. Allow to defrost slightly and then prick sheets with a fork all over. Bake each sheet one at a time for 8-9 minutes or until crisp and golden. Flip pastry sheet over onto its other side and bake for another 3-4 minutes. Remove from the oven and while still hot, flatten with a fish slice and trim to size of baking tin. Allow to cool completely. Repeat for second sheet.
- To make the banana custard add cream and banana to a blender and blitz until completely smooth and thickened slightly. Pour banana mixture into a large measuring jug and add a little bit of milk, making up to 600ml in total if necessary.
- In a large saucepan, add the banana mix, sugar, cornflour, custard powder and butter and slowly bring to a boil. Stir constantly for about 3 minutes until it thickens, remove from the heat and then quickly whisk in the egg yolks and vanilla until combined.
- Now that the pastry layers are cool, place one layer into the bottom of prepared tin. Pour the hot banana custard directly over pastry, smooth the surface and press second pastry layer firmly on top. Place in the fridge for 3 or until set.
- When the slice has set, it’s time to make the caramel icing. In a medium saucepan, melt the butter over a medium heat. Add the milk and brown sugar and bring to a boil. When mixture reaches a boil, boil vigorously for 1 minute without stirring.
- Remove from the heat and beat in half of the icing sugar. Allow to cool slightly through mixing, then beat in the remaining icing sugar and vanilla. If you’d like the icing thinner, add a splash of milk.
- Spread caramel icing over top of slice, cut and serve!
This is a sponsored post for Dole New Zealand. I only work with products and brands I love and all opinions are my own.