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 to make the resulting flapjack nice and moist, meaning you can use less butter.
100g salted butter
3 tbsp runny honey
60g light brown sugar
350g porridge oats
50g pine nuts, lightly toasted
1/2 tsp ground cinnamon
2 large ripe bananas (roughly 250g)
1. Preheat the oven to 190C/gas 5. Line a shallow, 23cm-square baking tin with greaseproof paper.
2. Place the butter, honey and sugar in a large pan and melt together over a medium heat. Or you can gently warm in a microwave for 3-4 minutes on medium setting.
3. Stir the oats, pine nuts 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, otherwise the flapjack can become crunchy.
4. Remove and gently cut into 12 pieces three-quarters of the way through, then leave to cool completely. Once cooled, finish cutting with a sharp knife.
TIP Bananas may get a bad rap for being high in carbs and sugar, but they’re much healthier alternatives to flour and are great sources of vitamin B6, manganese, potassium and fibre.
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