Banoffee flapjack crumble

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.

  • 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
  • salt 0.3g


  • 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


  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.

  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.

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

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