Sunday, 7 January 2018

Banoffee Flapjacks

This is a recipe from SortedFood´s newest cookbook "Dessert in Duvets" which we as the community financed ourselves through Kickstarter.

I pledged for a signed copy and it arrived short after Christmas's. A lot of very tasty sweet things are in the book and when I thumped through it the first time the recipe of Banoffee Flapjacks caught my eye.

The recipe has 3 parts and I added a bit more ingredients, because I only have a 9 inch square baking dish and  not an 8 inch. But I think the extra will be eaten soon.

Part 1 filling:
4 ripe bananas
3 tbsp light brown sugar
1 tbsp unsalted butter
50 ml spiced rum
200 g Dulce de Leche

400 g porridge oat
120 g sliced almonds
250 g unsalted butter
130 g brown sugar
3 tbsp maple syrup
Pinch of salt

30g creme fraiche
2 tbsp melted dark chocolate

Use a 9 inch square baking dish and place two sheets of baking paper, overlapping and higher as the dish.
Preheat the oven 180 C

Prepare the filling first.
Peel the bananas and cut them into slices. Place in a bowl and toss them with the sugar.
In a wide pan let the butter foam and add the bananas, let them caramelize on both sides about 2 min each side.
Pour in the rum. I cooked it down since my bananas were not so soft. You can just flambé the alcohol off instead.
Pour in the bowl again and chop them a little. Take some slices out before and save for decoration.
Spoon the dulce de leche over the warm bananas and mix well.

Melt the butter in the cleaned wide pan, add sugar and maple syrup and let the sugar dissolve.
Toss in the almond slices, coat in the butter, add the oats and stir until all is combined.
Split the mix in two halves and press one half on the bottom of the dish.
Spread the banana mix on top.
Cover with the second half and press.
Bake for 25 min until the top is golden brown.

When it comes out of the oven, let it rest 15 min, then precut 25 squares. Cool down completely removed from the dish.

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