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Banoffee flapjack crumble

Banoffee flapjack crumble in a bowl with custard

Banoffee flapjack crumble

Name: Banoffee flapjack crumble
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
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

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Serves 4 - 6

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.8 out of 5.8 ratingsRate

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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.

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving (6)

kcal366
fat16g
saturates9g
carbs51g
sugars30g
fibre3g
protein4g
salt0.3g

Method

step 1

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.
step 2

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.
step 3

Bake for 20 mins until golden and crunchy on top. Leave to cool slightly and serve warm with cream, custard or ice cream.

Recipe tip

Making banana bread isn’t the only way to use up overripe bananas. Apart from this recipe, you can peel, freeze and blitz chunks in smoothies, or find even more ideas here.

Recipe from Good Food magazine, January 2023

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A star rating of 4.8 out of 5.8 ratings

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