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You will also need 30cm x 20cm swiss-roll tin.
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pre-heat oven to 180 degrees.
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slice butter into a food processor bowl and add the sugar.
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whiz until soft and light and well creamed.
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add the flour and process again, using the pulse switch until dough clings together in coarse crumbs.
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turn mixture into prepared swiss-roll tin and spread out with spatula.
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press all over with floured knuckles to form an even base.
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prick with a fork.
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bake for 15 minutes or until light golden and firm to the touch.
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let shortbread base cool in the baking tin.
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filling:.
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put butter, sugar and condensed milk into a saucepan.
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stir over a low heat until butter has melted and sugar has dissolved.
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then bring mixture to the boil.
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stirring constantly because it will catch easily.
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cook the mixture for 5-10 minutes until it forms a golden caramel.
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then dip the base of the pan into cold water to stop it cooking any longer.
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slice banana into 5mm slices.
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let the caramel cool slightly then stir in banana pieces.
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pour caramel over the shortbread.
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spread it out and level it with a spatula.
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set aside for about an hour to cool set and firm.
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to finish:.
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place the chocolate in a bowl set over a saucepan of hot but not boiling water, making sure that the base of the bowl does not touch the water.
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sllow chocolate to melt.
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when it has melted, quickly pour over caramel shortbread in the tin and spread it out evenly with a spatula.
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chill in fridge until chocolate sets firm.
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cut into shortbread squares and store in plastic container in a cool place.
