I haven’t made flapjacks for ages. But now we’re in our new house and I’m on a mission to fill the larder/freezer with healthy, tempting home cooked goodies, and flapjacks have to be one of the best bars to have hanging around for when an energy boost is needed in a hurry.
This flapjack variation packs a surprisingly ‘big’ banana flavour and the toffee-like brown sugar combines with it for a wonderful banoffee like finish. I had thought that by sneaking in one banana my girls wouldn’t notice, but the flavour shone through so much they immediately said ‘are they banana?’ No bad thing in my book!
Banana Flapjacks (dairy-free, egg-free, nut-free, soya-free, sesame-free, maybe gluten-free [depending on oats used], vegetarian and vegan)
- 200g dairy free spread
- 200g soft brown sugar
- 200g golden syrup
- 400g oats
- 1/2 tsp salt (preferably fleur de sel)
- 1 banana, mashed
– Preheat oven to 180 degrees Centigrade
– Line a 30×20 cm (approx.) baking tray with foil
– Melt together the dairy free spread, sugar, syrup and salt
– When the sugar has dissolved mix into the oats and add the mashed banana
– Spread into the lined baking tray
– Bake for 15-20 mins until golden
– Cool well before cutting into bars/squares. Or freeze whole and cut when defrosted.