Banana flapjacks (no refined sugar and no butter)

Last updated: 1 June 2026 by Judith

Soft and chewy banana flapjacks are naturally sweetened with bananas and dates, are made without refined sugar and are dairy free. They are perfect for lunchboxes, taking on a hike or an afternoon snack.

By flapjacks, I'm referring to British oat slices which are baked in a tin, not American flapjacks which we British know as pancakes. Flapjacks are typically made using oats, butter, sugar and golden syrup, but this recipe is a variation on traditional flapjacks to produce an oat snack which is dairy free and refined sugar free.

Why you'll love this recipe

• Naturally sweetened.
• Made using wholesome ingredients.
• No refined sugar or butter.
• Soft, chewy texture.
• Great for lunchboxes or a snack on the go.
• Freeze well.

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.

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 carrot flapjacks, 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 - to soften the dates.
• Honey - to add natural sweetness.
• Rolled oats (porridge oats) - to create a healthy, filling snack.
• Raisins - for natural sweetness.
• Flax seeds (linseeds) - seeds add fibre and help to bind the other ingredients.
• Ground cinnamon

Make it vegan

To make vegan banana flapjacks simply use extra date paste in place of the honey. Alternatively you could use maple syrup or golden syrup, although golden syrup would add refined sugar to your flapjacks.

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 and troubleshooting

• If you add substantially more dry ingredients (nuts, seeds, etc) you may need to add more liquid ingredients (mashed banana, honey or date purée).
• Too crumbly - the mixture may not have been packed firmly enough into the tin before baking.

Storage and freezing

• Store in an airtight container where they will keep well for several days.
• Banana flapjacks can also be frozen for up to a month. Cut into portions before freezing and freeze in an airtight container.
• Defrost at room temperature and then eat within a couple of days.

FAQs

Other recipes using oats