Banoffee Shard Pan Cookies

A giant cookie, baked in a pan, studded with caramel shards, banana, and chocolate…. I’ll just leave you for a moment…

A great one for the kids over the School Break.


Caramel Shards:

150g Caster Sugar

2 tbsp Water

Pan Cookies:

100g Banana Chips, chopped

110g Milk Chocolate, chopped into chunks

20g Caramel Shards

100g Unsalted Butter

75g Golden Caster Sugar

135g Light Muscovado Sugar

1 Egg

1 tsp Vanilla Extract

200g Plain Flour

½ tsp Bicarbonate of Soda

1tsp Flaky Salt


1. Begin with the shards. Line a baking sheet with non-stick paper or a silicon mat. Add the sugar and water to a small pan and stir to combine. Heat over a very low heat, swirling to dissolve. Take care not to stir the mixture as it will crystallise.

2. Increase the heat and bubble until the mixture turns the colour of a rusty penny. The bubbles will slow down and become sticky.

3. Pour the caramel onto the sheet and allow to set before breaking into shards.

4. For the cookies, preheat oven 175C. Butter 2 small skillet pans, or a larger frying pan and set aside.

5. Melt the butter and sugars in a small pan until dissolved. Remove from the heat and beat in the egg and vanilla.

6. Sift over the flour and bicarbonate of soda and beat in. Finally fold in the caramel shards, banana chips and chocolate.

7. Divide between the pans and bake for 18-20 minutes or until crisp at the edges and still a little gooey in the centre.

8. Allow to cool for 5 minutes before serving hot with cream or ice cream.