These lovely banana flapjacks are healthy but not lacking in taste – naturally sweetened by ripe bananas. Perfect for breakfast or a portable snack.
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These banana flapjacks are super easy to make, really healthy, juicy & delicious!
The bananas naturally sweetened these flapjacks, so you want to use really ripe bananas as it makes for a sweeter, even more banana-ey flapjack.
They are great for breakfast with a dollop of coconut yogurt, if you’re on the go, or as a snack an hour before a workout. I have made these many times and always take them on hikes with me for slow release energy.
This recipe changes all the time I literally throw in whatever I have in my cupboard. I sometimes make them really nutty and add lots of peanut butter, other times more dried fruit & seeds.
These flapjacks are dairy, gluten, and vegan.
Here’s my basic recipe, which can be tweaked depending on what you fancy adding!
Enjoy…
These lovely banana flapjacks are healthy but not lacking in taste - naturally sweetened by ripe bananas. Perfect for breakfast or a portable snack.
Prep time: 10 minutes mins
Cook time: 20 minutes mins
8 servings
4 from 2 votes
Ingredients
- 4 really ripe bananas squished
- 2 cup oats I use organic & gluten-free
- 1/3 cup seeds flax, sunflower, pumpkin, sesame
- 1/2 cup dried fruit chopped figs, dates, cranberries, apricots
- 1/2 cup mixed nuts broken up pecans, walnuts, cashews
- 2 tbsp maple syrup
- 1/3 cup coconut oil
- 2 tbsp crunchy organic nut butter peanut, almond, cashew
For the toppings
- Nuts seeds, dried fruits, coconut, fresh fruit (I used a handful of blueberries here)
Instructions
Pre heat the oven to gas Mark 5/190C
Mix all the dry ingredients in a large bowl & add the mashed bananas
Heat the honey, coconut oil & peanut butter in a saucepan over a low heat until combined.
Add the wet mix to the mixture & stir well until everything is combined (this shouldn’t be too wet).
Line a baking tray with greaseproof paper & spread the mix on top, around an inch thick
Bake for 20 minutes.
Remove from the oven, leave to cool slightly & then divide into squares.
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Banana, Date and Blueberry Flapjacks
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Banana Beetroot Blueberry Flapjacks (Gluten Free)
Discuss this Recipe with Niki
7 Responses
Hi, could I use organic rapeseed oil instead of the coconut oil? Does your upcoming cookbook feature a lot of coconut oil and products? Do you give substitutions? as I avoid all coconut? Thanks
Reply
Yes you can! xx
Reply
Yes for sure xxx
Reply
I really enjoyed these flapjacks. So nice they aren’t too sweet. I might add another tbs of maple syrup next time and pop them in the oven a bit longer. Really yummy though. Thank you xReply
Very happy you liked!
Much love, Niki xxxReply
How long will these flapjacks keep?
Many thanks
Reply
Hi Debbie
They keep around four days.. Longer if you keep them in the fridge .
Hope that helps.
Best wishes
NikixxReply
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