First make the flapjack. Grease and line a 20cm x 20cm tin and preheat the oven to 200'C.

Melt the butter, sugar and syrup together in a pan. Once melted, turn off the heat and add the oats. Mix well, press into the tin and bake for 15 minutes until golden. Remove and cool.

Next make the caramel. Place the condensed milk, syrup, butter and sugar into a large saucepan. Cook on a very low heat, stirring constantly. Do not let it burn. This can take some time but the topping is done when it turns a caramel colour.

Remove the caramel from the heat and allow to cool for a couple of minutes. Peel the bananas and slice them, then lay the slices on top of the flapjack until covered. Pour the caramel over the bananas and flapjack. Make sure it is spread evenly to cover all of the shortbread and cool in the fridge for approx. one hour.

Once it has cooled complete, melt the milk chocolate. Pour the melted chocolate all over the caramel and spread evenly. Transfer to the fridge and cool for an hour-or-so until completely chilled.

Cut into squares and serve. Best kept in the fridge - if you can resist eating it all!