Banoffee Flapjack Crumble

by BBC Good Food

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.

Method

Based on 6 servings, adjust as needed.

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 a generous sprinkling of brown sugar and lightly toss together to combine.

Step 2

Weigh the remaining 50g 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 200°C/180°C 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.

  • Ingredients
  • Based on 6 servings
  • 5 Bananas, peeled 1x Sainsbury's Fairtrade Bananas x5
  • 1 tbsp Golden Syrup 1x Sainsbury's Golden Syrup 750g
  • 1 tsp Lemon Juice 1x Sainsbury's Lemons
  • 50g Light Brown Soft Sugar, plus a little extra 1x Sainsbury's Fairtrade Light Soft Brown Sugar 500g
  • 85g Unsalted Butter 1x Sainsbury's British Butter, Unsalted 250g
  • 100g Plain Flour 1x Sainsbury's Plain Flour 500g
  • 50g Porridge Oats 1x Sainsbury's Scottish Porridge Oats 1kg
  • 50g Dark Chocolate, chopped 1x Stamford Street Co. Dark Chocolate 100g
  • 150ml Cream, custard or ice cream, to serve 1x Sainsbury's British Double Cream 150ml
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