250g rolled oats
175g demerara sugar
100g crushed shortbread
100g fudge, cut into small cubes
185g unsalted butter
6 tbsp golden syrup
1 large/2 small over ripe bananas, mashed
Pre-heat your oven to 180c and line/grease a deep, square baking tray or dish.
In a large mixing bowl, combine the oats, sugar, shortbread and fudge.
Melt the butter in a pan over a low heat, with 4 tbsp of the golden syrup.
Once melted, pour the butter into the oat mix, and stir until all the oats are well covered. Next, mix in the mashed bananas, again making sure they’re well mixed in.
Tip the mix into your tray, pushing it to the edges to fill the corners and flattening the surface with the back of a spoon. Drizzle the remaining 2 tbsp of golden syrup over the top of the flattened mix and bake for 15-18 minutes.Leave to cool completely before removing from the tray and cutting into squares.