Ingredients
For the shortbread
2 x 400g/14oz cans condensed milk
250g/8oz unsalted butter, softened
150g/5oz caster sugar
150g/5oz cornflour
300g/10oz plain flour
500g/1lb 2oz milk chocolate, chopped
6-8 large bananas, peeled and sliced lengthways
For the banana 'ice cream'
4 bananas, peeled and chopped
¼ tsp vanilla essence
3-4 tbsp caster sugar
150ml/5fl oz buttermilk
To serve
1 banana, sliced diagonally

Method
1. Place the cans of condensed milk into a deep pan and completely cover with water. Bring to the boil, then reduce the heat and cover with a lid. Leave to simmer for two hours, topping up with hot water as necessary. Remove from the water and allow to cool completely. When you open the cans you will find it has turned to a golden, sticky caramel.
2. Preheat the oven to 200C/400F/Gas 6.
3. Place the butter and sugar into a bowl and whisk together until light and fluffy.
4. Add the cornflour and plain flour and mix to form a smooth dough. Gently knead the dough until it comes together as a ball.
5. Line a 20cm x 30cm/8in x 12in baking tin with baking parchment.
6. Flatten the dough lightly with a rolling pin, then place the dough into the bottom of the tin, evening it out and into all of the corners.
7. Transfer to the oven and bake for 25 minutes. Remove from the oven and spread the caramelised condensed milk evenly over the top of the shortbread. Return to the oven for 5-6 minutes.
8. Meanwhile, place the chocolate into a bowl and place over a pan of barely simmering water (do not let the water touch the bowl). Cook for 5-8 minutes, or until the chocolate has melted.
9. Remove the shortbread from the oven and place the bananas on top of the caramel.
10. Pour the chocolate over the bananas until they are just covered. Set aside to cool until the chocolate is firm.
11. For the banana 'ice cream', place the bananas onto a baking sheet and place in the freezer. Freeze for at least one hour - until firm.
12. When ready to serve the shortbread, place the frozen banana into a food processor. Add the vanilla essence, caster sugar and buttermilk and blend to a purée. The mixture should be frozen but slightly soft.
13. To serve, cut the shortbread into even squares in the tin. Remove a square and place onto a serving plate. Top with a ball of the banana 'ice cream' and a slice of banana.