We ran out of snacks yesterday and the kids were getting hangry! (It was 9 am so didn’t bode well!) I decided to rummage in the cupboards and see what I could make for them to avoid a non essential trip to the shops.
I ended up making these chocolate banana flapjacks and they were a big hit with my children! They were tasty, healthier than shop bought and we didn’t have to leave the house to get them… win win win!
I used frozen bananas that I had sliced in the freezer, I just defrosted them first then used them as I would fresh. Freezing bananas that are going a little brown is a great way to save waste. You can then use them for banana bread, ice cream, flapjacks… whatever you like! I’ll pop some links to some more recipes to use up ripe bananas at the end of this post!
To make 12 slices of flapjack
- 40g unsalted butter
- 50g sugar
- 1 tbsp agave (You could use honey for children over 1 year old)
- 2 ripe bananas
- 225g porridge oats
- 1 tbsp cocoa powder
- Preheat the oven to 200ºC.
- Melt the butter in a pan over a gentle heat
- Once the butter is melted, add the sugar and agave then mix well.
- Peel and mash the bananas until smooth.
- Take the pan off the heat and add the banana and cacao powder. Mix well.
- Line a baking tray with greaseproof paper (Alternatively you could grease with butter)
- Transfer the mixture into the tin and level out.
- Bake in the oven for 15 minutes (The time may vary depending on the size of tin you are using and how thick your flapjack is.
- Allow to cool before cutting into 12 pieces and serving.
More recipes for ripe bananas…
If you make and enjoy any of my recipes please let me know! I’d love you to tag me on social media!