Bake · 55 min
Arequipe shortbread bars
Buttery shortbread with a thick arequipe layer and a crisp crumb topping.
Ingredients
- 3 very ripe bananas
- 100 g melted butter
- 130 g brown sugar
- 2 large eggs
- 1 tsp vanilla
- 190 g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 160 g arequipe
Method
- Heat oven to 175°C / 350°F and line a loaf pan.
- Mash bananas, then whisk in butter, sugar, eggs and vanilla.
- Fold in flour, baking soda, salt and cinnamon.
- Add half the batter to the pan, spoon in half the arequipe, then repeat. Swirl lightly.
- Bake 50–60 minutes until a skewer comes out with moist crumbs, not raw batter.
Arequipe noteA light swirl is enough; too much mixing can make the arequipe disappear into the batter.