I'm ordinarily a muffin and mug of coffee breakfast kinda girl, but lately flapjacks have been finding their way on my breakfast menu, or at snack attack times. I also have a 10 year old nephew who adores flapjacks so I partly made some to share with him and his cousins.
I've made banana fair trade banana flapjacks before: a variation with sesame seeds and sultanas; and another with flaked coconut. However the recipe below make a large dense variation. One bite and you know you've been smacked in the face with a banana shake! I mean, these are seriously bananaree - if such a word exists!?
To make these Bananaree flapjacks look a little pretty and appealing to the eyes, I decided to slice one half of the bananas and pressed them gently into the top. This gives the onlooker an indication of what's in the oaty slab cakes too.
I am sharing some of these banana flapjacks with the Breakfast Club #22, founded and hosted by Helen of Fuss Free Flavours. The theme this month is Fairtrade and for this recipe I have used fairtrade bananas. I did nearly add some fairtrade chocolate to these, but then decided to keep them purely banana.
Makes about 16
100g golden caster sugar
150g golden syrup
2 ripe fairtrade bananas, mashed (keep back half a banana if you wish to press some into the oaty mixture)
425g rolled oats
Preheat oven to gas mark 4 or 180oc.
Grease a medium sized baking tray. My tin measured 8inch by 8 inch with greaseproof paper. In a large saucepan, melt the butter, sugar, golden syrup and mashed bananas.Take of the heat, then evenly stir in the oats.
Using a spatula, carefully turn out into the baking tray and spread out evenly. Gently press down down the sliced bananas if using. Place the tray in the oven for 20 – 25 minutes or until the sides are golden. Remove from the oven. Allow to cool, before slicing.