These Banana Flapjacks are delicious, easy to make, far healthier than traditional flapjacks and also a great way to use up over ripe bananas.
Banana Flapjacks are great for lunchboxes and breakfast on the run as they last for around 4 days in a sealed tub. Kids love them and they are cheaper and more nutritious than sugary ready made snacks. Swap the sultanas for chocolate chips for a treat.
Banana muffins are also a great recipe for using up over ripe bananas. Never throw away over ripe bananas as they can be frozen and defrosted and used when needed.
Banana Flapjacks: Makes 12 flapjack squares:
- Time: 10 mins prep + 15 - 20 mins baking
- Cost: 10p per serving (based on 12 squares)
- Calories: 160 per serving (based on 12 squares)
- 3 overripe bananas, roughly mashed
- 50g butter, melted
- 50g / 2 tablespoons honey (or golden syrup)
- 1 teaspoon cinnamon
- 250g rolled oats
- 60g raisins
- Preheat the oven to 200 C / gas mark 6. Grease a rectangular baking tray roughly 25 x 30cm in size (or whatever you have, a round cake tin one will do).
- Mix all the ingredients together well in a large bowl. Pour into the baking tray and use the back of a wet tablespoon to press the banana flapjack mixture down evenly across the tray.
- Bake for 15 - 20 minutes until golden brown but not dark. Leave to cool in the tray then remove and cut into 12 squares with a sharp knife.