Banana and dark chocolate flapjacks

For non-confident bakers, these healthy flapjacks are practically impossible to mess up. They’re also incredibly hard to resist.

One of my earliest memories as a kid was helping my nan bake a large tray of flapjacks, followed by a three-tier Victoria sponge that was overflowing with jam and buttercream in the centre.

I just remember seeing golden syrup, butter and a huge pack of sugar lined up the work surface. I knew then that I was going to be eating well that afternoon. Nowadays, I’m more conscious of what I’m putting in my body and how I can add a healthy twist to prevent a big sugar crash in the afternoon.

This recipe is yet another in a long line of my creations that uses dates and hot water – rather than golden syrup – to create the simplest, most incredible caramel to help bind the porridge oats together.

Adding dark chocolate chips and a couple of bananas into the mix also means you don’t need any additional sugar, plus they help to keep the flapjacks moist without resembling a door stop.

Grab one of these before you head out for work in the morning and you can enjoy a healthy breakfast or snack while on the go.

How To Make Banana And Dark Chocolate Flapjacks

• Chef Catling’s recipe notes
• Recipe: Banana and dark chocolate flapjacks
• Frequently asked questions

Tips & Notes To Know

• The riper the banana, the better: Next time your bananas look too spotty to eat raw — don’t toss them. They’re at the best for baking and add natural sweetness, as well as moisture to the mixture.
• Grease and line your tin: A little butter and baking parchment is essential to stop the flapjacks sticking to the sides or bottom of the tin. Just be sure to leave a slight overhang with the parchment so you can lift the slab out easily.
• Get firm: Use a spatula to really press the mixture down before baking. The more compact the oats are, the easier they’ll be to cut without crumbling.
• Time it right: Take the flapjacks out while they’re still soft and slightly golden at the edges. They firm up as they cool — not in the oven – so don’t over bake.

Banana and dark chocolate flapjacks

Serves: 12 Prep time: 10 mins Cook time: 25 mins 25 mins

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Ingredients

4 medjool dates, pitted
100g dairy-free butter
2 tbsp maple syrup
250g jumbo porridge oats
100g muesli oats
2 very ripe bananas, mashed
1 tsp vanilla extract
1/2 tsp ground sweet cinnamon
50g dark chocolate chips

Instructions

Step 1
Line a square brownie tin with baking parchment and preheat the oven to 190C.

Step 2
Place the butter, medjool dates, maple syrup and a pinch of salt in a small saucepan and cook gently, stirring regularly, until the dates have broken down and a thick caramel has formed. Remove from the heat and leave to cool.

Step 3
In a small bowl, combine the porridge oats and muesli with the mashed banana, vanilla extract and cinnamon. Fold through the chocolate chips, then do the same with the date caramel. Mix well, then pour the mixture into the prepared tin. Level the top with a spatula and bake in the oven for 18-20 minutes until golden brown and set.

Step 4
Leave to cool in the tin before removing and cutting into 12 squares. Store in an airtight container for up to 3 days. Alternatively, freeze and use within one month.  

Frequently Asked Questions

What Oats Should I Use For Flapjacks?

When combined with syrup, butter, and sugar, rolled or jumbo oats absorb the liquid but maintain their structure, which creates the perfect consistency for traditional flapjacks that are firm but still chewy.

Instant or ready oats, on the other hand, can become too soft and almost mushy in texture. Save those for your morning porridge instead.

How Do You Ripen Bananas?

Put them in a brown paper bag for a day or two. Better stil, bake them unpeeled at 160C for 15 minutes or until blackened. The softer texture will make them easier to mash and incorporate into the batter.

Can I Use Honey In Place Of Maple Syrup?

Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price.