Banoffee brouhaha

This chocolate, banana and caramel shake is guaranteed to turn you into a drooling mess.

Banoffee brouhaha Credit: Chris Middleton

• serves

  2

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 625 ml (21 oz/2 ½ cups) milk 
• 60 ml (2 oz/¼ cup) caramel syrup (see note) 
• 2 bananas
• 160 g (6 oz/½ cup) sweetened condensed milk
• 4 scoops vanilla ice cream 

Monster your shake 

• buttercream frosting (see note) 
• 60 g (2 oz/¼ cup) chopped walnuts 
• 2 scoops vanilla ice cream 
• whipped cream 
• 6 choc–banana Pocky sticks 
• chocolate popcorn (see note) 
• choc–caramel chips, for decorating
• caramel syrup (see note) 

Instructions

To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined. 

Using a spatula, smear the frosting around the outer rim of each glass then sprinkle with the chopped walnuts. Gently pour in the shake and top with a scoop of ice cream. Using a piping bag fitted with a star nozzle, cover the shakes with swirls of whipped cream. 

Stick the Pocky sticks into the shake and pile on the chocolate popcorn. Decorate with the choc– caramel chips and drizzle with caramel syrup.

Note: 

•  For the caramel syrup, combine 330 g (11½ oz/1½ cups) sugar with 60 ml (2 oz/¼ cup) water in a medium- sized saucepan over low heat. Stir constantly for 2 minutes until the sugar has dissolved, brushing any sugar from the sides of the pan with a wet pastry brush. Increase the heat to medium–high and boil for 2 minutes then reduce the heat to medium and simmer without stirring for 10 minutes or until golden. Remove from the heat and add 125 g (4½ oz/2⁄3 cup lightly packed) brown sugar and 300 ml (10 oz) thickened cream and stir until combined. Return to medium heat and stir for 2 minutes until smooth. Do not boil. Set aside to cool completely before transferring into a squeeze bottle or container. This syrup will keep in the fridge for up to 2 weeks.

•  To make buttercream frosting, place 125 g (4½ oz/½ cup) softened unsalted butter in a medium-sized bowl. Using an electric mixer, beat on high for 5 minutes or until pale and fluffy. Gradually beat in 92 g (3¼ oz/¾ cups) sifted icing sugar and 2 tablespoons milk, then another 92 g (3¼ oz/¾ cups) sifted icing sugar. Beat for 4 minutes or until the sugar has dissolved and the mixture is smooth. Use immediately or transfer to an airtight container. This frosting will keep in the fridge for up to 1 week. 

•  To make the chocolate popcorn, heat 2 tablespoons of vegetable oil in a large saucepan over medium heat. Add 50 g (1¾ oz/¼ cup) of popping corn kernels, cover with a lid and cook, shaking the pan occasionally, until the corn has finished popping. Remove from the heat, add ½ teaspoon salt and set aside to cool. Meanwhile, place 175 g (1 cup) dark chocolate buttons in a heatproof bowl set over water, making sure the base of the bowl doesn’t touch water. Stir occasionally until melted and smooth, then set aside to cool slightly. Pour the melted chocolate over the popcorn, stirring with a large spoon to coat thoroughly. Turn out onto a baking paper-lined tray and allow to set. Break into bite-sized pieces. 

This recipe is from Monster Shakes (Smith Street Books). Photography by Chris Middleton. 

Cook's Notes

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.