Banana flapjacks

Banana flapjacks are a tasty twist on a classic oaty traybake. They’re a deliciously chewy oat bar with some tasty banana and cinnamon flavour, they’re the perfect bake for kids and beginner bakers alike.

Banana flapjacks are a delicious take on our classic flapjack recipe. They’re still a simple oaty traybake, but with the addition of banana and cinnamon. And with the exception of a dash of golden syrup no refined sugar which makes them the perfect after school snack for kids.

How can kids help make these banana flapjacks?

Flapjacks are great recipes for kids of all ages to bake and these banana flapjacks are no exception. They’re a really easy bake and you don’t have to be too accurate with the measurements which is great for kids and beginner bakers.

Banana flapjacks are also a good bake to try if you don’t have a lot of baking equipment as all you really need is a mixing bowl, a wooden spoon, baking tray and something to melt the butter in. You don’t need any fancy mixers or digital scales.

It’s such an easy recipe, so easy in fact that your kids can probably take charge and do most, if not all, of the work on their own. They can certainly measure out all the ingredients, melt the butter and mash the banana before mixing it all together.

Once you’ve made the flapjack mixture, your kids can pour or spoon it into your baking tin before pressing it all down.

It’s really that simple. Your kids will love making, and eating it.

What can I use instead of golden syrup?

If you don’t have any golden syrup you can swap it for an equal amount of corn syrup or honey. If you have maple syrup, you can use that to add another element of flavour.

Should my flapjacks be soft when they come out of the oven?

Yes. You’ll know the banana flapjacks are cooked when they’ve turned a nice golden brown colour. They’ll still be a little soft when you remove them from the oven, but will harden as they cool down.

Should I cut the banana flapjacks when they’re warm or cold?

As flapjacks are still a little soft when they come out of the oven, I find it a bit easier to wait until they’re cooled completely and hardened before removing them from their baking tin and cutting them. They’re more likely to fall apart if you remove them from the tin when they’re still warm.

You might find it a good idea to score the top of the flapjacks where you plan to cut them to make it easier to portion then without them cracking later.

How long do banana flapjacks keep?

Flapjacks will keep in an airtight container for a few days. If you want to store them for longer you can portion them then wrap them in cling film / glad wrap and freeze them for a few months.

Other flapjack and traybake recipes

If you liked these banana flapjacks, why not try some of our other flapjack recipes or our easy traybakes

Raspberry flapjacks
Raisin and honey flapjacks
Mary Berry flapjacks
Millionaires shortbread
School cake
Banana and chocolate chip bars
Apple flapjacks

Or if you have more bananas to use up, try one of these delicious banana filled bakes.

Banoffee cupcakes
No-bake banoffee pie
Banana and chocolate cupcakes
Banana Nutella loaf
Chocolate banana bread
Banana upside down cake
Cinnamon banana bread
Banana bread muffins
Banana and chocolate chip slice
Chocolate chip banana bread
Banana traybake
Chocolate chip banana muffins

Useful equipment

You might need the following baking tools/gadgets to make these banana flapjacks

Digital scales
Mixing bowl
Wooden spoons
Measuring cups
Sauce pan
Baking tin

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Ingredients

75g butter
2 tablespoons golden syrup
200g porridge oats
65g raisins
1 tsp cinnamon
2 bananas

How to make banana flapjacks

Preheat your oven to 180C/170C Fan/350F

Get your kids to use a little bit of butter or oil to grease a square baking tin 7 inch (18cm) and then line it with baking or parchment paper.

We often find the easiest way doing this is to measure a strip of baking paper the width of the tin and lay that in scoring and pressing down into the edges/sides. Then repeat this with another strip going in the opposite direction.

Melt the wet ingredients

Start by getting your kids to measure out the butter and golden syrup and add them to a small pot or microwaveable bowl.

Heat the pan over a low heat until everything has melted.

If your kids are a bit older and safe around a hot pan they can help stir the butter while it melts.

Alternatively, pop your bowl into the microwave and heat it in bursts until the butter has melted.

Weigh the dry ingredients

While the butter mixture is melting, measure the porridge oats out and pop them in a large mixing bowl.

Add the raisins and cinnamon, making sure your kids use their finger to level the teaspoon so that you add just the right amount of cinnamon.

Prepare the bananas

Get your kids to peel and mash the bananas.

Add them to your mixing bowl. And stir everything together.

Mix everything together

Pour the melted butter/banana mixture into your mixing bowl.

Give your child a spoon or spatula and get them to stir everything together until all the oats are well coated and the banana well distributed.

Bake the banana flapjacks

Get your kids to spoon or pour the flapjack mixture into your prepared baking tin.

Using the back of a metal spoon or a spatula press the mixture down until it is well pressed down into the edges and corners. A metal spoon can be a great job for this task as the oats tend not to stick to it as much.

Bake the flapjacks in the oven for around 25 minutes. They’re ready when they have started to turn a nice golden brown colour. Don’t worry if they’re soft when you bring them out of the oven – they’ll harden as they cool.

Remove the flapjacks from the oven and leave them to cool in the tin.

Once cool, remove them from the tin and cut them into 12 or 16 pieces with a sharp knife.

Serve and enjoy.

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