Recipe by HappyBunny
This is from the Good Food Magazine. It's chewier than regular flapjacks because of the bananas. Use porridge oats rather than jumbo oats, which make the mixture too crumbly. My kids LOVE them - I'm sure yours will too!
Top Review by Nyesha L.
Made today using 3 baby bananas, mixture tasted very yummy, once baked they are not too sweet have a nice banana taste and have a light, moist texture, overall a nice flapjack. They don't feel too unhealthy, some flapjack recipes use a lot of butter and sugar, I may try adding choc chips in future or nuts just to add a bit more texture.
- 5 ounces butter
- 4 ounces light muscovado sugar
- 2 tablespoons golden syrup
- 12 ounces porridge oats
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon baking powder
- 2 medium ripe bananas
Directions See How It's Made
- Preheat oven to 180C/Gas 4 and butter a 23cm/9in x 33cm/13in Swiss roll tin.
- Melt together the butter, sugar and syrup in a large saucepan over a low heat, then stir in the oats, cinnamon, baking powder and a pinch of salt until well combined.
- Peel and mash the bananas and add to the mixture, stirring well to combine; Tip into the prepared tin and smooth the surface with the back of a metal spoon.
- Bake for 20-25 minutes or until the edges are just beginning to turn golden brown; The mixture will feel fairly firm to the touch.
- Transfer the tin to a wire rack and cut the mixture into bars while still hot.
- Leave until completely cold before removing with a palette knife.