Banana Flapjacks are brilliant in so many ways. They are delicious, easy to make, healthier than traditional flapjacks and they are a great way to use up over ripe bananas. I have to thank my friend Yomi for this recipe, which is based on her amazing homemade banana and snickers flapjacks.
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:
3 overripe bananas, roughly mashed
50g butter, melted
50g / 2 tablespoons honey (or golden syrup)
1 teaspoon cinnamon
250g rolled oats
- 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.
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