Banana Caramel Board Shorts

Indulge in the tropical charm of Banana Caramel Board Shorts, a delightful dessert recipe that combines the buttery crunch of homemade shortbread with the sweet elegance of caramel-drizzled bananas. Each layer of this treat is a burst of flavor, from the rich caramel sauce made with brown sugar and vanilla to the fluffy whipped cream topping crowned with mini chocolate chips for extra decadence. With just 25 minutes of prep time, it’s the perfect creation for a gathering or a playful family treat. Serve these chilled rectangular bars for a satisfying dessert that looks as fun as it tastes. Perfect for fans of sweet banana desserts, caramel confections, and easy-to-share treats, this recipe is sure to make waves on your dessert table!

Nutriscore Rating: 43/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 115 grams unsalted butter
• 50 grams granulated sugar
• 150 grams all-purpose flour
• 0.25 teaspoons salt
• 2 large ripe bananas
• 120 milliliters heavy cream
• 100 grams brown sugar
• 1 teaspoons vanilla extract
• 10 grams powdered sugar
• 30 grams mini chocolate chips or decorative chocolate

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.

Step 2

In a medium bowl, cream together the unsalted butter and granulated sugar until smooth and fluffy.

Step 3

Slowly incorporate the all-purpose flour and salt into the butter mixture until a crumbly dough forms.

Step 4

Press the dough evenly into the prepared baking tray to form a shortbread base. Use a fork to poke small holes across the surface to prevent puffing during baking.

Step 5

Bake the shortbread base in the preheated oven for 18-20 minutes, or until lightly golden. Let cool completely.

Step 6

While the shortbread cools, prepare the caramel sauce. In a small saucepan over medium heat, combine the brown sugar and 60 milliliters of the heavy cream.

Step 7

Stir continuously until the mixture thickens and reaches a smooth caramel consistency. Remove from heat and stir in the vanilla extract. Let the caramel cool slightly.

Step 8

Peel and slice the bananas into 1 cm thick rounds. Arrange the banana slices neatly over the cooled shortbread base.

Step 9

Drizzle the caramel sauce generously over the bananas, ensuring even coverage.

Step 10

In a small bowl, whip the remaining 60 milliliters of heavy cream with the powdered sugar until soft peaks form.

Step 11

Pipe or dollop the whipped cream on top of the caramel banana layer for added decoration.

Step 12

Scatter mini chocolate chips or decorative chocolate pieces over the whipped cream to enhance the look and texture.

Step 13

Chill the dessert in the fridge for 30 minutes to set, then slice into rectangular bars to resemble playful 'board shorts'. Serve immediately.

Nutrition Facts

Serving size	852.7 grams (852.7g)

Amount per serving	% Daily Value*
Calories	2787

Total Fat 148.70g	191%
Saturated Fat 87.00g	435%
Polyunsaturated Fat 0.00g
Cholesterol 375mg	125%
Sodium 689mg	30%
Total Carbohydrate 351.20g	128%
Dietary Fiber 13.20g	47%
Total Sugars 204.80g
Protein 21.30g	43%

Vitamin D 0IU	0%
Calcium 163mg	13%
Iron 9mg	52%
Potassium 1380mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.3%

Protein: 3.0%

Carbs: 49.7%