These sticky sweet banana maple flapjacks are the ultimate sweet treat, but the best news is they don’t contained any refined sugars!
They get all of their sweetness from the maple syrup and bananas, meaning you can enjoy them completely guilt free. On top of that, the addition of prunes gives a scrumtastic chewiness that is just to die for, and we all know what prunes are good for…right!?
What’s In Banana Maple Flapjacks?
- 600g Porridge Oats
- 2 Bananas
- 200ml Maple Syrup
- 200g Unsalted Butter
- 150g Prunes
How Do I Make Banana Maple Flapjacks?
Chop the prunes into roughly 1 inch pieces, I find chopping them with scissors the easiest.
Place the chopped prunes, maple syrup and butter into a saucepan and heat until the butter has melted and you’ve got a lovely golden syrupy mixture.
Remove from the heat and stir in the porridge oats, ensuring they are fully coated.
Mash up the bananas and the add this to the mixture and stir until well combined.
Pour the mixture into a greased shallow baking tin and then pop in a moderate oven for approximately 20-25 minutes or until the flapjacks are golden in colour.
Remove from the oven and score out your flapjacks with a sharp knife, then leave them in the tin to cool completely.
Once cool, re-score over your lines and then remove from the tin.
I love eating these topped with a slice of fresh banana, but you could also use banana chips for an extra bit of crunch.
TOP TIP – For the ultimate sweetness and for a much richer flavour try using defrosted bananas. Freeze two bananas, then remove from freezer and allow to defrost. Don’t worry! A defrosted banana looks vile, but I promise you it is the best thing to use in cakes and bakes and adds a delicious, almost caramel like taste. Don’t knock it until you’ve tried it!
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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