Banoffee Flapjack Crumble
10m
prep time
30m
total time
Easy
level
9
ingredients
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
-
100g Plain Flour 1 x Sainsbury's Plain Flour 500g -
50g Porridge Oats 1 x Sainsbury's Scottish Porridge Oats 1kg -
150ml Cream, custard or ice cream, to serve 1 x Sainsbury's British Double Cream 150ml -
1 tbsp Golden Syrup 1 x Sainsbury's Golden Syrup 750g -
1 tsp Lemon Juice 1 x Sainsbury's Lemons -
50g Dark Chocolate, chopped 1 x Stamford Street Co. Dark Chocolate 100g -
5 Bananas, peeled 1 x Sainsbury's Fairtrade Bananas x5 -
85g Unsalted Butter 1 x Sainsbury's British Butter, Unsalted 250g -
50g Light Brown Soft Sugar, plus a little extra 1 x Sainsbury's Fairtrade Light Soft Brown Sugar 500g
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