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Millionaire's banana flapjacks recipe

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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

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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