Reader recipe: Banana and miso oat fingers
Makes: 16 fingers
Prep time: 25 minsTotal time: 
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
Prep time: 25 minsTotal time: 
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Nutritional information (Per oat finger)
Calories
216Kcal
Fat
10gr
Saturates
6gr
Carbs
29gr
Sugars
14gr
Fibre
1gr
Protein
3gr
Salt
0.4gr
Ingredients
- 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
- Preheat the oven to 180°C, fan 160°C, gas 4 and lightly grease and line a 20 x 30cm traybake tin.
- 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.
- Mix together the bananas and miso and spread this mixture over the base. Sprinkle the remaining crumble over the top, and pat down lightly.
- 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.
- Dust with the icing sugar and cut into 16 fingers. Serve with custard or ice cream, or simply with a cup of coffee.
