Step 1

Grease a 20 x 30cm (base measurement) slice pan and line the base and sides with baking paper. Trim the banana bread slices and place in the base of the pan to fit snugly.

Step 2

Combine the sugar, golden syrup, condensed milk, vanilla and 150g of the butter in a heavy-based saucepan over low heat. Cook, stirring, for 3-4 minutes or until sugar dissolves. Increase heat to medium-low. Cook, stirring, for 15-20 minutes or until mixture thickens and turns golden caramel.

Step 3

Remove caramel from the heat. Set aside to cool, stirring often, for 3-4 minutes. Pour the caramel over the banana bread and use a spatula to spread evenly. Set aside to cool completely.

Step 4

Place the chocolate and remaining butter in a heatproof bowl. Microwave on High for 45 seconds to 1 minute or until melted and smooth. Spread evenly over the caramel. Place in the fridge for 15-20 minutes to set. Remove from the pan and cut into pieces.