- Ready In:
- 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.
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These are amazing, i added 2oz flour and an extra spoon of syrup to support a cup of pecans 'cos i was worried they'd be too crumbly- they're gorgeous, never thought i could put nanas in flapjack! What a great breakfast snack. They're soft and filling and a little crunchy, perfect with a cuppa tea. Mmm!
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.