You’ll Need
For the Sponge
2 ripe bananas, mashed
100g rolled oats, blitzed or crushed finely
100g self-raising flour
50g soft brown sugar
1 egg
150ml milk
40g butter, melted
1/2 tsp ground cinnamon
Pinch of sea salt
For the Sauce
60g soft brown sugar
1 tbsp golden syrup
200ml boiling water
Optional but dangerous
Hot custard
Natural yoghurt
Sliced banana
Equipment
Four buttered 450ml deep heatproof ramekins
Method
Mix the oats, flour, sugar, cinnamon and salt.
Whisk the banana, egg, milk and melted butter together, then fold into the dry ingredients.
Divide the thick batter between the buttered ramekins.
Mix the sauce sugar, golden syrup and boiling water until dissolved.
Pour the hot liquid gently over the back of a spoon onto each batter; do not stir.
Preheat your air fryer to 165°C and place the ramekins in the basket.
Air fry for 21-25 minutes until the tops are firm and spring back lightly.
Rest for 5 minutes before digging down to the hot sauce.