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Reader recipe: Banana and miso oat fingers

Makes: 16 fingers
timePrep time: 25 mins
timeTotal time:
Reader recipe: Banana and miso oat fingers
Recipe photograph by Martin Poole

Reader recipe: Banana and miso oat fingers

Chiara from north London entered our competition for an original recipe using bananas. We loved her simple crumble bars with an unusual ingredient. She says: ‘Miso adds a salty-sweet edge and lovely nutty depth to these bars, which are easy to put together from mostly storecupboard ingredients'

Makes: 16 fingers
timePrep time: 25 mins
timeTotal time:

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Nutritional information (Per oat finger)


  • 175g salted butter, cubed, plus extra to grease
  • 175g light muscovado or light brown sugar
  • 225g plain flour
  • 100g porridge oats
  • 2 very ripe large bananas, mashed
  • 1 tbsp white miso paste (if you don’t have miso, add 3 tbsp peanut butter instead for a different flavour)
  • 15g icing sugar, to dust
  • custard or ice cream, to serve

Step by step

How to store
The oat fingers keep for up to 5 days in an airtight container, or can be frozen for up to 2 months
  1. Preheat the oven to 180°C, fan 160°C, gas 4 and lightly grease and line a 20 x 30cm traybake tin.
  2. In a bowl, rub together the butter, muscovado sugar, flour and oats to make a crumble and divide this in half. Put one half into the tin, pressing down firmly to create the biscuit base.
  3. Mix together the bananas and miso and spread this mixture over the base. Sprinkle the remaining crumble over the top, and pat down lightly.
  4. Bake for 25-30 minutes on the middle shelf or until golden. Allow to cool completely in the tin, then remove, using the lining paper to help you.
  5. Dust with the icing sugar and cut into 16 fingers. Serve with custard or ice cream, or simply with a cup of coffee.

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