Banana flapjacks (no refined sugar and no butter)

Banana flapjacks are soft, chewy flapjacks made using nutritious ingredients including natural sweeteners and are quick and easy to make.

They are made without golden syrup, without butter and are dairy free.

They make a tasty teatime treat or nutritious snack and are perfect for packed lunches and picnics as you can eat them without getting sticky fingers.

This fruity flapjack recipe is a great way to use up ripe bananas to avoid food waste. If you are looking for other recipes using ripe bananas take a look at this recipe for chocolate banana truffles, rum truffles or you could make a batch of chocolate banana muffins.

The quantities in this banana flapjack recipe are sufficient for a 28 cm by 18 cm (11" by 7") tin (around 16 portions).

Ingredients

• 2 bananas - use medium sized ripe bananas (when the skins are still yellow but with some black areas). Ripe bananas will be softer and sweeter than firm bananas and will be easier to mash.
• 150 grams dates - such as Deglet Noor. Use these to make a date paste to add natural sweetness.
• 100 ml water
• 50 grams honey
• 175 grams rolled oats (porridge oats)
• 100 grams raisins
• 20 grams flax seeds (linseeds)

How to prepare

Peel the bananas and mash in a bowl.

Chop the dates into small pieces and place in a pan. Add the water and honey. Simmer for a few minutes until the dates have softened and the mixture becomes a thick paste.

Place the oats in a large bowl. Add the raisins and flax seeds and mix. Add the mashed bananas and date paste and mix well.

Line a 28 cm by 18 cm (11" by 7") (or equivalent sized) tin with non-stick parchment paper. Pack the mixture into the tin and level using a spoon or fork.

To bake

Bake at 160^oC, 325^oF gas mark 3 until the edges start to turn golden (20 to 30 minutes). Turn the tin around part way through the baking time.

Leave to cool in the tin and then cut into squares or rectangles.

Variations

• Add or substitute other dried fruits such as cranberries, dried apricots or sultanas.
• Add nuts such as chopped almonds, broken pecans or chopped hazelnuts.
• Sweeten with spices such as ground cinnamon, mixed spice or allspice.

Tips

• If you add substantially more dry ingredients (nuts, seeds, etc) you may need to add more liquid ingredients (mashed banana, honey or date purée).
• For a vegan version simply replace the honey with extra date purée.

To store

• Store in an airtight container where they will keep well for several days.
• Banana flapjacks can also be frozen. Defrost at room temperature and then eat within a couple of days.

Other recipes using oats