Banoffee flapjack crumble

Baked bananas become meltingly soft and take on a fruity sweetness. The oats in the topping create a texture reminiscent of flapjack – a handful of chopped pecans would be a lovely addition, too, if you have them. If you’re a stickler for tradition, serve this with custard, but ice cream or cold single cream would be equally delicious.

SERVES 4-6 PREP 10 mins COOK 20 mins EASY V

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 1/2cm-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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