They last for days, use up those overripe bananas, they are cheap to make and they are good(ish) for you. What could be better than a great flapjack. A double batch, cut into small pieces and frozen comes in really handy. Junior Gingerbread loves them and a reserve is great for surprise visitors.
Overripe Banana Flapjack
Brown Sugar – 80g
Butter – 40g
Margarine – 60g
Oats – 250g
Salt – pinch
Banana – 1
Honey – 3tbsp
1. Melt the butter and the Margarine in a deep saucepan over a low heat
2. Add the brown sugar and 3 tablespoons of honey and mix well until you have a liquid substance
3. Mix in the oats, if you find it easier add them in gradually stirring and covering the oats with the mixture
4. Mash the banana into a liquid pulp and mix into the oats (this will take a good few minutes to ensure that the banana is fully mixed in).
5. Get a knife and spread the oats evenly over a baking tray.
6. Place the baking tray onto the middle shelf in a preheated oven ( 200 °C) and bake for 15 minutes, checking the progress regularly. Take out when the mixture starts turning a darker colour.
7. Stand for a minute or two, cut the flapjack into as many pieces as you wish
8. You may find it best to leave the flapjack for a few hours to cool down although you can eat them straight away.
To make the flapjacks that little bit more special, drizzle melted chocolate over the top of them.