Chewy, syrupy flapjack, rich caramel, sweet banana slices and a generous slather of milk chocolate – what is not to like about my gluten free banoffee flapjack recipe? I think my gluten free millionaire’s shortbread might be the most popular recipe I’ve ever posted on my blog, and for a while now I’ve wanted to come up with a variation of it. To go bigger. And, my friends, I think I’ve done just that.
For those coeliacs who can tolerate gluten free oats, these gluten free banoffee flapjack is perfect. You could easily make the flapjack element of the recipe and enjoy this on its own, but why wouldn’t you want to smother it in caramel, bananas and chocolate!? Perhaps now I’ve nailed the art of caramel, a gluten free banoffee pie could be on the cards for the next recipe – let me know if you’d like to see that!
But back to these beauties. Whether you’ve got to bring cakes into the office, are baking for friends or just want a seriously sweet treat, you absolutely have to make these gluten free banoffee flapjacks. They’re big and bold and you shouldn’t be afraid to make a mess when eating them – if you’re not covered in caramel, you’re not doing it right.
How to get the caramel right
This recipe uses the same caramel method as my gluten free millionaire’s shortbread. I know a few people have messaged me saying their caramel hasn’t set, so here are a few top tips for making the caramel. The most important: BE PATIENT. You need to cook the caramel slowly, as otherwise it will burn.
It usually takes about 20 minutes (I know this because I always get through a whole episode of Friends while making it!). You want to bring it up to the boil reeeeal slow, and then cook it on a super low heat, stirring constantly.
So how do you know when the caramel is done? My super simple trick is to spoon a little bit out onto a cold, metal dish (even a saucepan lid will do). Leave it for a couple of minutes to cool, then give it a poke (technical term) with your finger.
If the caramel is still runny, it needs longer. If it’s started to firm up, you’re onto a winner. You want it to cool to a fairly malleable, solid state – exactly how you want it to be on your gluten free banoffee flapjack.
Gluten free banoffee flapjack recipe
Hopefully you’ll find these caramel-making tips super helpful. And now, without further ado, here’s the recipe you’ve all been waiting for! If you make it please let me know and tag me in your photos – I love nothing more than seeing you all make my recipes!
- 250g gluten free oats
- 120g butter
- 120g golden caster sugar
- 2 tbsp Golden Syrup
- 2 bananas
- 1 (397g) tin condensed milk
- 2 tbsp golden syrup
- 60g golden caster sugar
- 120g unsalted butter
- 200g milk chocolate
- First make the flapjack. Grease and line a 20cm x 20cm tin and preheat the oven to 200'C.
- Melt the butter, sugar and syrup together in a pan. Once melted, turn off the heat and add the oats. Mix well, press into the tin and bake for 15 minutes until golden. Remove and cool.
- Next make the caramel. Place the condensed milk, syrup, butter and sugar into a large saucepan. Cook on a very low heat, stirring constantly. Do not let it burn. This can take some time but the topping is done when it turns a caramel colour.
- Remove the caramel from the heat and allow to cool for a couple of minutes. Peel the bananas and slice them, then lay the slices on top of the flapjack until covered. Pour the caramel over the bananas and flapjack. Make sure it is spread evenly to cover all of the shortbread and cool in the fridge for approx. one hour.
- Once it has cooled complete, melt the milk chocolate. Pour the melted chocolate all over the caramel and spread evenly. Transfer to the fridge and cool for an hour-or-so until completely chilled.
- Cut into squares and serve. Best kept in the fridge - if you can resist eating it all!
You might also like my gluten free millionaire’s shortbread recipe and my gluten free Eton mess cookies – they both make a super delicious treat! Let me know if there is anything you’d like a recipe for next, I love receiving your suggestions.