Whenever my fruit bowl is harvesting some compost worthy bananas I peel and bag them and shove them in the freezer ready when I need them when banana bread calls. So, never throw your poor bruised bananas in the bin, stick them in the freezer….consequently mine is full of bags of random bananas. I always make my standby banana and walnut loaf but with a hankering for something new this time, I tried whacking them into my flapjack recipe…..! I dabbled with the idea of ‘banoffee flapjacks’ but with a hate of banoffee pie, I just couldn’t bring myself to do it. But if you’re a fan, a handful of toffee or a drizzle of caramel on top would probably be your best bet.
- 130g unsalted butter
- 50g golden syrup
- 50g soft light brown sugar
- 250g oats
- 50g dessicated coconut
- 2 ripe bananas, mashed
- Pinch ground cinnamon
- Pinch ground ginger
- Line a baking/brownie tin with parchment and preheat the oven to 180°C.
- Melt the butter, sugar and syrup in a saucepan until melted and glossy.
- Whisk in the mashed banana and the spices (as liberally as you like)
- Tip in your oats and coconut and stir to combine before pouring into the lined baking tin. Bake for about 25-35 minutes. They should be golden on top and still soft. The banana will keep them from drying out like some flapjack recipes.
