These banana flapjacks are sweet, squidy and utterly delicious!
Shortly after moving into the new flat, I decided it was important to test out the kitchen and have a little baking trial run before the Great British Bake Off is back on telly.
I wanted something quick, simple and perfect for taking to work with me for a little energy boost - or as a home-time pick me up after a long day.
The millionaire's flapjacks I made the other week were lovely, but possibly a bit too rich for what I had in mind. So I decided on trying a rather lighter variation...
These are by no means 'super-healthy' flapjacks, but they are tasty and more naturally sweet with honey, bananas and dried fruit rather than a tonne of sugar. And because I haven't used sugar or syrup, they're much squidgier and don't crisp and burn quite so easily. (A tip I learned years ago trying to recreate Konditor & Cooks flapjacks is to always swap syrup for honey).
Recipe for 12 to 16 flapjacks
2 ripe bananas
100g mixed dried fruits and seeds (I used pumpkin and sunflower seeds)
- Preheat the oven to 200°c (170°c fan) and line a tin with baking paper.
- Put the oats, dried fruit and seeds into a mixing bowl.
- Mash the bananas to a fairly smooth consistency (although you don't have to worry too much about getting every last lump).
- Put the bananas into a saucepan, along with the butter and honey. Melt over a medium heat and simmer until you have a well mixed liquid.
- Pour the liquid into the dry ingredients and mix together.
- Tip the mixture into the prepared baking tin and press down so that it is tightly packed. Use a spoon or spatula to smooth.
- Bake in the oven for 15-20 minutes or until the top is starting to turn golden brown.
- Remove from the oven and cool in the tin. Then turn out and slice into rectangles.
And it's really just as simple as that! Let me know if you try them out - or if you have any other tasty recipes that make good snacks :)