Banana Raisin Flapjacks- use up over-ripe bananas to make these flapjacks. An easy recipe for after-school snacks or lunchbox treats.
I had never thought of putting bananas in flapjacks before, until I was visiting my fiancee (as he was at the time) and all he had in the cupboards was brown bananas and porridge oats. I grabbed a couple of other ingredients from the shop and hey presto! They are well-worth trying as they last a good while in a tin; great for lunchboxes or after-school snacks.
The great thing about Banana Raisin Flapjacks is that, as well as using up ripe bananas, they have a really good banana flavour and when you take the raisins into account as well, there's a lot of natural sweetness. That limits the need for a lot of golden syrup. You could even reduce the amount of sugar I have listed, if you're trying to cut back.
Ingredients
2 bananas
3 and a half tbsp golden syrup
140g light Muscovado sugar
200g butter
400g porridge oats
100-200g raisins (according to taste)
Method
(makes 15)
1. Melt the butter with the sugar over a low heat in a saucepan.
2. Add the syrup and the mashed banana and mix well.
3. Gradually stir in the oats and the raisins until it's all well combined.
4. Grease a baking tray or cake tin, or line it with greaseproof paper. I used a 22cm square tin but a rectangular one of roughly the same size or smaller would do.
5. Pour the mixture in and bake at 180/160 fan, Gas mark 4 if not, for 25 mins.
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