The addition of bananas gives these flapjacks a lovely soft texture and delicious flavour. Using the natural sweetness of the fruit means that you can use less sugar. The banana also helps make the end flapjack nice and moist, meaning you can use less butter.
- 100 g salted butter
- 3 tbsp runny honey
- 60 g light brown sugar
- 350 g porridge oats
- 50 g Pinenuts, lightly toasted
- ½ tsp ground cinnamon
- 250 g ripe bananas, approx. two large bananas
- Preheat the oven to 190C gas 5.
- Place the butter, honey and sugar into a large pan and allow to melt over a medium heat. Next, you can gently warm it in a microwave for 3-4 minutes on medium setting.
- Line a 23cm shallow square baking tin with parchment.
- Stir the oats and cinnamon into the melted mixture.
- Roughly mash the bananas with a fork, then add to the oat mix.
- Spoon into the lined tin, level and press down slightly.
- Bake in the oven for 20-25 minutes until golden, I tend to slightly undercook, or the flapjack can become crunchy.
- Once cooked, remove and gently cut ¾ of the way through into 12 pieces, then leave to cool.
- Once cooled, finish cutting with a sharp knife.
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