Banana Flapjacks Recipes

BANANA FLAPJACKS

Steps:

• Preheat oven to 180 degrees celsius.
• Melt the butter, sugar and honey in a large pan over a low heat until melted and combined.
• Remove from heat.
• Add the oats, chopped hazelnuts, cinnamon and baking powder - stir to combine.
• Mash the bananas well, then stir into the oat mix.
• Spoon into a greased 23x33cm tin, packing tightly and smoothing over the top.
• Bake in the centre of the oven for 20-25 minutes, until golden.
• Remove from oven and score into rectangles/squares.
• Allow to cool in the tin before transferring to a wire rack to cool completely.
• These can be stored in an airtight container for upto a week.

BANANA FLAPJACKS

Steps:

• Preheat oven to 190°C/375°F/Gas 5.
• Line a shallow, 9inch square cake tine with baking paper.
• Over a low heat, melt the butter, sugar and honey in a pan, stirring continuously until all the sugar has dissolved.
• Remove from heat and add the rest of the ingredients, mixing everything well.
• Pour the mix into the prepared baking tin and bake for 25 minutes.
• Cut into fingers whilst still warm and allow to cool completely before removing from the pan.

FEELGOOD FLAPJACKS

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 20cm square tin with baking parchment. Heat the butter, peanut butter and honey or maple syrup in a small pan until melted. Add the mashed banana, apple and 100ml hot water, and mix to combine.
• Tip the oats, the dried fruit and the seeds into a large bowl. Pour in the combined banana and apple and stir until everything is coated by the wet mixture. Tip into the cake tin and level the surface. Bake for 55 mins until golden. Leave to cool in the tin. Cut into 12 pieces to serve or store in an airtight container in the fridge. They will keep for up to 3 days.