When using bananas, I find roasting them in the skin for 15 minutes on 180 degrees helps. This intensifies the flavour; I do this for banana bread, ice-cream, muffins, and other recipes where the banana will be cooked anyway.
Anzac biscuit base:
100g plain flour
90g brown sugar
60g rolled oats
50g desiccated coconut or coconut flakes
1 tsp sea salt
80g salted butter, coarsely chopped
20g golden syrup
2/3 tsp bicarbonate of soda
250g dark chocolate
400g cream cheese
150g brown sugar
100g whole almonds, roasted
Icing sugar to dust
1. Preheat oven to 180 degrees.
2. For the base, mix flour, sugar, oats, coconut and salt in a bowl. Melt butter in a small saucepan over medium heat, stir in golden syrup, then bicarbonate of soda - the mixture will foam. Add to dry ingredients, stir to combine and press into a buttered 21-centimetre square tin* lined with baking paper so it comes up the sides. Bake until golden and crisp, about 10-15 minutes, and set aside.
3. Bake bananas in the oven at the same time as the Anzac base, remove and cool.
4. For topping, put chocolate in a heatproof bowl, place over simmering water and melt, stirring occasionally. Peel bananas and puree with cream cheese in a food processor. Add sugar and continue pureeing until smooth. Add melted chocolate and scrape down the processor bowl sides so it mixes evenly.
5. When fully mixed, pour onto cooled biscuit base and chill in the fridge for at least 4 hours. When set, use the baking paper to lift it out of the tin. Top with chopped roasted almonds and dust with icing sugar.
* A 22-centimetre round springform tin can also be used.