Banoffee flapjack crumble
By Cassie Best
Indulge in a banoffee flapjack crumble for a comforting winter dessert. Enjoy with custard, ice cream, or cold single cream would be equally delicious, too.
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Prep:10 mins
Cook:20 mins
- Serves 6
- Easy
Nutrition per serving
-
kcal 366
-
fat 16g
-
saturates 9g
-
carbs 51g
-
sugars 0g
-
fibre 3g
-
protein 4g
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salt 0.3g
Ingredients
- 5 bananas, peeled
- 1 tsp lemon juice
- 50g light brown soft sugar, plus 2 tbsp
- 85g unsalted butter
- 100g plain flour
- 50g porridge oats
- 1 tbsp golden syrup
- 50g dark chocolate, chopped
- cream, custard or ice cream, to serve
Method
Cut the bananas into ½cm-thick slices on an angle, then arrange in a baking dish (ours was 22cm). Squeeze over the lemon juice, add the 2 tbsp brown sugar and lightly toss together to combine.
Weigh the remaining sugar and the butter, flour and oats into a bowl. Rub the butter into the dry ingredients using your fingertips, then drizzle in the syrup and add a pinch of salt. Mix everything together using a cutlery knife. Stir in the chocolate pieces, then scatter the crumble over the bananas in an even layer. Heat the oven to 200C/180C fan/gas 6.
Bake for 20 mins until golden and crunchy on top. Leave to cool slightly and serve warm with cream, custard or ice cream.
