This recipe is a twist on a classic treat. I always associated the flapjack with my childhood but then rediscovered a love for them as a student in university. They were my go to snack but the shop bought ones just didn’t cut it when it came to the taste.
As with all my recipes I’ve played around with different flavour combinations over the years. This one is definitely a favourite.
Sweet and moreish these make a perfect mid afternoon snack. The addition of the banana make these soft and moist. Packed full with oats they’ll provide you with the slow releasing energy you need to get through the day.
They are also easy to make and store well in an air tight container.
What you’ll need:
- 150g butter
- 150g light brown sugar
- 2 tbsp golden syrup
- 300g porridge oats
- 2 ripe bananas, mashed
- Salted caramel sauce (optional)
- Melted chocolate (optional)
What to do:
Preheat the oven to 170°c. Grease and line an 8 inch square tin.
Heat the butter, sugar and syrup in the microwave in a large mixing bowl until just melted. Add the mashed bananas.
Stir in the oats and mix until evenly combined.
Spread the mixture into the baking tin and press down lightly to make a smooth surface.
Bake in the oven for around 45 minutes.
Remove from the oven and allow to cool in the tin for around 10-15 minutes. Remove from the tin carefully and slice into fingers or squares.
Now, these are delicious as they are but if you want to be a little bit indulgent (and let’s be honest who doesn’t?!) drizzle the slices with salted caramel sauce and melted chocolate.
If you want to make the classic flapjack just add an extra 50g butter and another tbsp of syrup instead of the banana.
And that’s it! As always, if you try my recipes don’t forget to share pictures of your bakes on social media and tag me in!