I make these at least twice a month, as they are a great way of using up a couple of dodgy, old bananas that look a bit too brown to eat. Everyone has those from time to time, don’t they?
This recipe is consistently reliable; it works every time. The ingredients below are enough to make a thinnish layer of flapjacks in a 20cm baking tin.
In a smaller tin, maybe even a 2lb loaf tin, it would make a nice deep layer instead that you could cut into proper cubes of flapjack like wholesome, flavour-packed gobstoppers.
- 2 ripe bananas, mashed.
- 1 cup rolled oats.
- ½ cup desiccated coconut.
- 2 tablespoons of maple or agave syrup
- 1 tablespoon coconut oil, melted
- ½ teaspoon of cinnamon.
- 2 tablespoons of cocoa powder.
- A large handful of raisins, chopped nuts or dark chocolate chips. Your choice, whatever you’ve got is fine. Dried apricots? Chop ’em up. Glace cherries? Yes please. Mixed peel? Certainly. Half a block of dark chocolate smashed into little pieces? Absolutely!
- Preheat the oven to 180C/360F
- Mash the bananas in a mixing bowl then add in the oats and the dessicated coconut. Mix everything together until well combined into a thick paste.
- Add the maple syrup, the melted coconut oil and the cinnamon, and stir in well. Then add the cacao powder and mix it in thoroughly
- Finally, add in your raisins, nuts, chocolate chips etc and mix them so that they are well distributed.
- Press the batter down into a shallow baking tray or loaf tin and bake in the oven for around 15 minutes, then simply take them out and let them cool for half-an-hour. Better still, you can put them in the fridge for a couple of hours to set firm. When cooled, cut into chunks, squares, strips or whatever shape you prefer.
- These last about 3-4 days in an airtight container, especially if they are kept in the fridge. You’ll have eaten them way before that, though.