Banana flapjacks (no refined sugar and no butter)

Las updated: 9 November 2025 by Judith

If you're looking for a healthy oat flapjack recipe without refined sugar or butter look no more! These banana flapjacks are naturally sweetened with dates, bananas and honey to make a portable snack perfect for lunchboxes. They are soft and chewy, made using wholesome ingredients and are dairy free.

By flapjacks, I'm referring to British oat slices which are baked in a tin, not American flapjacks which we British know as pancakes.

Traditional flapjacks are made using oats, golden syrup, sugar and butter. While they are a tasty snack I prefer not to eat quite so much refined sugar in one go.

I like to make nutritious snacks to take out on a hike or when cycling and these banana flapjacks are just the thing. They contain oats to keep me feeling full for longer and are sweetened with natural sugars. They are also easy to pack and carry.

Not only do these flapjacks make a tasty energy snack, they are perfect for picnics and lunchboxes as you can eat them without getting sticky fingers. They are also a wholesome alternative to cakes or biscuits to enjoy at home with a cup of tea or coffee.

And this fruity flapjack recipe is a good way to use up ripe bananas to reduce food waste. If you are looking for other recipes using ripe bananas you could try these tasty chocolate banana truffles, vegan rum truffles or you could use them to bake some chocolate banana muffins.

For other portable snack recipes you may also like to try honey flapjacks, date and oat slices, tropical fruit energy snacks, or banana and prune energy bites.

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

Ingredients

• 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.
• Dates - such as Deglet Noor. Use these to make a date paste to add natural sweetness.
• Water
• Honey
• Rolled oats (porridge oats)
• Raisins
• Flax seeds (linseeds)
• Ground cinnamon

Make it vegan

To make vegan banana flapjacks simply use extra date paste in place of the honey.

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, cinnamon 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.

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.
• Use mixed spice or allspice in place of cinnamon.

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 for up to a month. Defrost at room temperature and then eat within a couple of days.

FAQs

Other recipes using oats