Banana flapjacks with peanut butter, pecans, raisins and dark chocolate

Could the title for these flapjacks get any longer?

I suppose just banana flapjacks would do, but then you’d be missing out on all the yummy details. And of course it’s alllll in the details!!

These flapjacks are common-place in our household. Whenever too many bananas are blackening in the fruit bowl, I always rotate between cookies, banana bread and these flapjacks. All handy snacks to have throughout a busy week. Fulfilling, healthy and full of wholegrains, natural sugars from fruit and lots of healthy fats and protein from nuts and seeds. A good dose of cinnamon is always thrown in, helping to balance out your blood sugar and adding some warmth and sweetness.

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The original recipe comes from BBC Good Food, the Feelgood flapjacks. This recipe has banana and apple for sweetness, dried apricots and raisins and some mixed seeds. I omit the added maple syrup/honey as I don’t believe it is necessary and just add in some plant based milk instead. I also don’t add as much dried fruit, and make up the weight with extra nuts and on this occasion some dark 85% chocolate. It just felt necessary and was totally delicious.

 

The recipe is super easy to adapt depending on what you have to hand, or what flavours you prefer. Add in extra spices such as cardamom, nutmeg and ground ginger for a gingerbread kick, use anything from dried prunes, apricots, cherries, dates, cranberries or figs, and use your favourite nuts or seeds, toasted in the oven before to release all their flavour. Substitute some of the oats for desiccated coconut to go down a tropical route, or use any puffed grains to add some varying texture.

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It’s time to boil the kettle, I’m thinking a rooibos with some oat milk, and have a moment of peace with your flapjack. To dunk or not, that’s up to you, and extra peanut butter spread on top? I won’t tell if you don’t!!

Banana flapjacks with peanut butter, pecans, raisins and dark chocolate

Ingredients

  • 50g butter
  • 2 tbsp peanut butter
  • 3 tbsp plant-based milk
  • 3 large (or 4 small) overripe bananas
  • 1 tsp ground cinnamon
  • pinch of salt
  • 250g rolled oats
  • 85g raisins
  • 100g pecans
  • 85g dark chocolate (85%) chopped into small chunks

Directions

  1. Heat the oven to 160C/140C fan. Line a 20cm square tin with baking paper and set aside.
  2. Put the pecans on a baking sheet and put in the oven for 5-10 minutes until toasty and browning slightly. Leave to one side to cool down.
  3. Place the butter, peanut butter and milk in a large sauce pan. Peel the bananas, put in the pan and mash well until quite smooth. Place on a low heat and stir until melted. Add 100ml of hot water to the pan and stir well until mixed, and take off the heat.
  4. In a separate bowl, put the oats, cinnamon, salt, raisins and chopped chocolate. Chop the pecans roughly and also add to the bowl, mix everything together.
  5. Tip the dry ingredients into the saucepan, and mix well until everything is well-coated and you have a fairly wet mixture. Tip into the tin, press firmly and level the surface.
  6. Bake in the oven for 30 minutes until firm and a golden brown colour on top. Remove and leave to cool on a wire rack.
  7. Once cool cut into 12 chunks and store in a Tupperware in the fridge for up to 1 week.

I hope you make these and enjoy them as much as I do. I’m sure it won’t be long until your bananas are on the turn, in fact buy extra at the shop just so you will be flapjack ready any day soon!

With love and flapjacks

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