Millionaire's banana flapjacks recipe
This well-known treat gets a makeover with a banana flapjack base, sweet caramel layer and a gorgeous marbled chocolate topping. They won't stick around for long!
See method- Serves 20
- 45 mins plus cooling and setting
- 323 calories / serving
Ingredients
- 150g unsalted butter
- 100g golden syrup
- 1 large ripe banana, mashed
- 275g porridge oats
For the caramel
- 150g unsalted butter
- 150g light brown soft sugar
- 405g tin light condensed milk
For the chocolate topping
- 80g dark chocolate, chopped
- 80g milk chocolate, chopped
- 40g white chocolate, chopped
Each serving contains
- Energy
- 1350kJ 323.0kcal
- Fat
- 17g
- Saturates
- 10g
- Salt
- 0.1g
- Sugars
- 29g
of the Reference intake
Carbohydrate 37.6gProtein 4.4gFibre 1.7g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm square baking tin with nonstick baking paper. In a large pan over a low heat, gently melt the butter and golden syrup. Add a pinch of salt, remove from the heat and stir in the mashed banana and oats until well coated.
- Tip the mixture into the prepared tin and spread out with the back of a spoon into an even layer. Bake for 20 mins, until firm and golden.
- To make the caramel layer, add the butter, sugar and condensed milk to a heavy-based saucepan and heat gently to dissolve the sugar. Bring the mixture to the boil, then simmer, stirring continuously, for 6-8 mins, until slightly thickened and a light caramel colour. Pour over the flapjack and leave to cool completely.
- Melt the dark and milk chocolate together, then the white chocolate separately in heatproof bowls over a pan of just-simmering water. Once melted, gently stir the dark and milk chocolate together, then pour over the caramel layer. Even out with the back of a spoon, then drizzle over the white chocolate. Use the tip of a knife to create a marble effect and leave to set completely. Cut into 20 squares. The flapjacks will keep for 3-4 days in an airtight container.
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