Banana Bread Flapjacks

These gooey flapjacks taste just like banana bread, a two-in-one traybake!

I had absolutely no intention of making these flapjacks taste like banana bread, it just happened so organically. When I first trialled them my first bite instantly took me back to my first ever banana bread recipe and that's when I knew I couldn't just call them banana flapjacks when banana bread was championing them. Adding the chocolate chips added additional gooeyness, they melted slightly when baking so the flapjacks are kind of oozing which I also appreciate. I am saying this in the hope that not only do you love banana bread but that you love the idea of combing them with a flapjack to make the most underrated traybake I may have ever made. When I decided to trial flapjacks yearssss ago, I was trying to make them more of a healthier treat and it just wasn't working. It's not very on-brand for me to make treats with a health twist any longer, and these flapjacks are so much better since then. I really hope you like them, their unexpected origin is what has made them so tasty and I hope you do try them!

If you love banana bread and flapjacks....

Check out my other traybake recipes for more inspiration!

• Blueberry and Almond Flapjacks
• Raspberry and Dark Chocolate Banana Bread
• Strawberry and Banana Baked Oats

Recipe

Prep: 10 minutes
Cook: 25 minutes
Serves: 12 squares

Notes:

• You want to make sure the bananas are nice and ripe - you can tel because they are starting to go brown on the skin and the do not feel so firm when handled. This also makes them easier to mash when ripe.
• Try not to overtake the flapjacks. They should still have a little wobble once baked but as they cool they firm up. 

Ingredients

• 150g golden syrup 
• 70g dark brown sugar
• 350g  Ripe bananas
• 250g Porridge oats
• 100g Plain flour 
• 250g butter, melted
• 200g dark chocolate chips
• Pinch of salt
• 50g banana sliced for on top

Method

1. Preheat the oven to 180℃ and grease and line an 8x8 inch square cake tin with baking paper.
2. Melt the butter, golden syrup and sugar together in a medium saucepan on a medium heat then remove. 
3. Mash the bananas until you have hardly any lumps then add to the saucepan and mix in. 
4. In a large bowl combine the oats, and flour.
5. Pour in the wet ingredients and mix altogether till combined. 
6. Fold in the chocolate chips.
7. Spoon the mixture into the baking tin and spread out evenly.
8. Slice some more banana then place on top of the flapjacks - I tried to do this so that each square had a banana on top.
9. Bake in the oven for 20-25 minutes until browning on top and still soft. Leave to cool completely in the tin before removing and slicing into squares. 
10. Best stored in an airtight container in the fridge up to 4 days. Enjoy!

Christina

xx