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Ingredients
| 350 g g | porridge oats porridge oats | |
| 4 | bananas banana | |
| 3 -5 tbsp tbsp | honey honey | |
| 4 tbsp tbsp | coconut oil coconut oil | |
| 30 g g | pistachio pistachio | |
| 30 g g | dried cranberries dried cranberry | |
| 2 tsp tsp | cinnamon cinnamon |
Banana bread flapjacks
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0:30
min
(82)
Method
These tasty and filling flapjacks by food blogger Jemma Andrew-Andiamah (CeleryandCupcakes.com) are a great treat for lunch boxes. To make this a vegan recipe, swap the honey for golden syrup.
- Preheat the oven to 180ºC/160ºC fan/gas mark 4 and line a non-stick tray with greaseproof paper.
- In a large bowl, mash 3 bananas and add the oats, honey, coconut oil, nuts, cranberries and spices. Stir together until everything is well combined.
- Pour the mixture into the tray and pat down with the back of a spoon until smooth. Slice the remaining banana into 9 pieces and press these evenly across the top of the flapjack mixture.
- Bake for 15 - 20 minutes, or until golden brown. Allow to cool completely before cutting into 9 even squares.
