Banoffee millionaires shortbread

Makes 12

1hr 15mins

Deliciously indulgent, packed with polyphenols (health promoting plant chemicals) and 5 plant points, the perfect mid-afternoon or post-dinner treat.

Three pieces of Banoffee millionaire shortbread stacked on a white plate

5 Plant Points



  • 120g plain wholewheat flour
  • 100g ground almonds
  • 2 tbsp ground flaxseed
  • ½ tsp cinnamon
  • ⅓ cup extra virgin olive oil
  • 4 dates, finely chopped & mixed with 5 tbsp boiling water to create a paste


  • 2 medium bananas, sliced
  • 175g pitted Medjool dates, soaked in 1 cup of boiling water
  • ¼ cup leftover date water
  • ⅓ cup peanut butter
  • ¼ tsp of salt
  • 1 tsp vanilla extract

top layer

  • 200g 70% dark chocolate


  1. Preheat the oven to 180C / 350F and line a 8 x 6 x 1.75 inch baking dish with greaseproof paper.
  2. In a large mixing bowl, add the flour, almonds, oil, dates, cinnamon and salt then combine to create a dough.
  3. Press the dough into the base of the dish and smooth it out with a spatula. With a fork, gently prick the dough several times. Bake for 15-18 minutes until lightly browned, then allow to cool to room temperature. Meanwhile, soak the dates for the filling in a bowl with ¼ cup boiling water.
  4. To make the caramel, add the dates, date water, peanut butter, salt and vanilla extract to a food processor and blend until smooth. Scrape down sides when needed.
  5. Once the base is cooled, layer the bananas evenly across the top.
  6. Using a spatula, spread the caramel over the sliced bananas in an even layer. Place in the freezer to set for 40 minutes.
  7. Melt the chocolate over a double boiler or in the microwave in 30s increments and use a spatula to spread it over the caramel. Place in the fridge for 15 minutes to set.
  8. Cut into squares and enjoy! (To make slicing easier, run your knife under hot water for a few seconds before.)


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