For the tray bake
100g dried banana slices (preferably the chewy not the crispy type)
100g sultanas
200g unsalted butter
150g grapefruit marmalade
100g soft, dark brown sugar
zest of a large grapefruit
2 tbsp pomegranate molasses
300g fine porridge oats (like Flahavan’s original Irish porridge oats)
50g puffed oats (without sugar or salt, like Rude Health)
50g mixed nuts, roughly chopped
For the topping
170g Greek yogurt
50g icing sugar
squeeze of fresh grapefruit juice
Line a 22cm square tin with foil and preheat the oven to 160°C.
Soak the banana slices and sultanas in boiling water for five minutes, then drain.
Melt the butter in a large saucepan, add the marmalade, sugar, grapefruit zest and pomegranate molasses and bring it just to the boil, then take it off the heat.
Stir in the banana and sultanas, both lots of oats and the roughly chopped nuts.
Pack the mixture into the foil-lined tin, pressing it down evenly.
Bake for about 25 minutes until firm and golden brown.
Leave to cool slightly before cutting into squares.
Mix the yogurt, icing sugar and grapefruit juice to form a thin icing, then drizzle artistically across the cooled squares.