Ingredients
¾ cup (125g) roasted macadamia nuts, chopped
1½ cup plain flour
¾ cup brown sugar
125g butter, melted
395g can sweetened condensed milk
60g butter, chopped
2 tbs golden syrup
2 large firm ripe bananas
Filling:
395g can sweetened condensed milk
60g butter, chopped
2 tbs golden syrup
2 large firm ripe bananas
Method
Preheat oven 180°C fan forced. Line base and sides 5cm deep, 18cm x 28cm (base) slice pan allowing a 2cm overhang at both long ends.
Combine the macadamia nuts, flour and brown sugar in a bowl. Add the butter, mix until well combined. Remove ¾ cup (175g) mixture. Press the remaining mixture evenly into the lined pan. Bake 15 minutes or until light golden around the edges.
Meanwhile, combine sweetened condensed milk, butter and golden syrup in a medium non-stick saucepan. Stir constantly over medium heat, for 6-8 minutes or until the caramel thickens (see tip).
Peel and slice the bananas into 1cm-thick rounds. Fold into the warm caramel then carefully spread over the warm base. Crumble over the reserved macadamia mixture. Bake a further 15 minutes until top is golden. Set aside to cool completely. Cut into pieces to serve.