Honey Caramel and Banana Brulee Slice Recipe with Native Bush Honey

Prep 15m
Cook 25m
Serves 6

This is definitely a contender for the best caramel slice ever with a coconut biscuit base, thick layer of delicious caramel and banging banana brulee. Perfect to satisfy your sugar craving – just make sure you’ve got someone to share it with!


  • ½ cup flour
  • ¼ cup shredded coconut
  • ¼ cup brown sugar
  • 120g unsalted butter, half melted, half chopped
  • 2 Tbsp. MVH Native Bush Honey
  • 395g can sweetened condensed milk
  • 4 small bananas, halved lengthways
  • 1 Tbsp. white sugar


  1. Preheat the oven to 180°C. Lightly grease and line a loaf tin with baking paper.
  2. In a medium bowl, mix together the flour, coconut, brown sugar and melted butter. Press evenly into the loaf tin and bake for 10-12 minutes. Set aside.
  3. Place the remaining butter, honey and condensed milk into a small saucepan and heat over a low heat, stirring often. Cook for 8-10 minutes or until the mixture has thickened. 
  4. Pour the mixture over the base and cook for 13-15 minutes or until golden brown. Allow to cool slightly before transferring to the fridge to set for at least an hour.
  5. Remove the slice from the tin and top with the banana slices. Trim to size. Sprinkle with the sugar and use a blowtorch to brulee the top. Cool before slicing to serve.

Note: Best eaten immediately as the brulee will soften.

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