Banana and Coconut Flapjacks

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
  1. Line a baking/brownie tin with parchment and preheat the oven to 180°C.
  2. Melt the butter, sugar and syrup in a saucepan until melted and glossy.
  3. Whisk in the mashed banana and the spices (as liberally as you like)
  4. 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.