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Millionaire's banana flapjacks recipe

Millionaire's banana flapjacks recipe

19 ratings

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
    323kcal
    16%
  • Fat

    17g 24%
  • Saturates

    10g 51%
  • Sugars

    29g 33%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 37.6g Protein 4.4g Fibre 1.7g

Method

  1. 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.
  2. 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.

  3. 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.

  4. 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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