• STEP 1

    Cut the bananas into ½cm-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.

  • STEP 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.

  • STEP 3

    Bake for 20 mins until golden and crunchy on top. Leave to cool slightly and serve warm with cream, custard or ice cream.

Recipe tip

Making banana bread isn’t the only way to use up overripe bananas. Apart from this recipe, you can peel, freeze and blitz chunks in smoothies, or find even more ideas here.

Recipe from Good Food magazine, January 2023

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