I was flicking through the recipe books in my kitchen the other day trying to get some inspiration for flavour combinations and I came across a recipe for Banana and Walnut cake that I haven’t made in ages, but is everything you could wish for in a cake. Both bananas and walnuts are also two of my daughter’s favourite foods, so it seemed the ideal combo to put into flapjacks. Keep an eye out below for my extra special banana tip – it’s the perfect way to sweeten up a recipe without using sugar 🙂
What’s In It?
- 200g Porridge Oats
- 50g Chopped Walnuts
- 50g Chopped Banana Chips
- 2 Bananas (frozen then defrosted!)
- 2 Tbsp Coconut Oil
- 1 Tbsp Maple Syrup
How Do I Make It?
Melt the coconut oil together with the maple syrup and bananas in a saucepan over a moderate hob. When everything has melted, remove from the heat and stir in the oats, walnuts and banana chips.
Pour into your chosen baking tin, I used an individual brownie tin as it’s the perfect flapjack size and there’s also no need for slicing.
Place in a moderate oven for approximately 20 minutes.
Take out of the oven and allow to cool completely in the tin, before removing them. If you baked them as a traybake, remember to score out your flapjacks with a sharp knife before leaving to cool in the tin.
Top Banana Tip – Always keep some bananas in the freezer as they are the BEST for baking. Allow to defrost in a container and don’t be alarmed when you see what they look like – brown, runny and disgusting! But it’s because the natural sugars have broken down and they almost start to caramelise. Optimum flavour, increased sweetness and it mixes into cakes, flapjacks, biscuits and bars an absolute treat. I only ever used defrosted bananas when I bake now, because once you’ve tried it you can seriously taste the difference.
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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