Crisp around the edges but chewy in the middle, these banana flapjacks are tasty and not overly sweet. They’re a good way to use up brown bananas but because of the coconut and white chocolate they don’t taste overwhelmingly of banana. Use the right oats and they’re also gluten-free. They’re fairly robust, so make a good addition to lunch boxes and they’re perfect as an energy boost for outdoor activities.
Once upon a time, I’d never made a banana flapjack. I’d seen various recipes for them over the years, but was slightly dubious about its efficacy. Once I saw this recipe over at Jam and Clotted Cream however, all that changed. Banana and coconut is a classic combination of tropical fruits and somehow it seemed like the right time to try it.
It might have had something to do with the two old bananas left over from the banana and peanut butter cake that were in dire need of using up. And it just so happened that it was Jubilee weekend and we had no cakes, bakes or other goodies in the house. It was time to try out some banana flapjacks.
What Are Flapjacks?
British flapjacks are not to be confused with American flapjacks. They are two quite different things. British flapjacks are a simple oat bars which are baked in the oven. Traditionally, they’re made with butter, sugar and golden syrup or treacle.
They’re really flexible and you can incorporate any number of additional ingredients into them. Dried fruit, nuts, seeds and chocolate are the most common, but nut butters, jam and condensed milk work well too. To get more of an idea, why not take a look at my flapjack recipes?.
Flapjacks in the US and Canada, on the other hand, is another term for pancakes. So you can see where confusion might arise.
Banana and Coconut Flapjacks
Flapjacks are one of my go to recipes when I need to bake something sweet fast. They’re so quick and easy to make and they don’t take too long to bake either. As an added bonus, they smell absolutely gorgeous whilst baking.
Not surprisingly, they’re also very tasty to eat. These banana flapjacks are not too sweet and not too bananary (if such a word exists). Banana and coconut are a well matched pair and the tropical flavour is really good. They’re just how I like flapjacks to be, crisp around the edges and chewy in the middle.
I adapted the original recipe, of course. At the time the blog was all about chocolate, so I added some white chocolate. I no longer need to do this, but actually white chocolate works really well. It gives the flapjacks a bit of richness and helps hold things together. So I continue to use it.
I also use less golden syrup, a little more sugar, ordinary sized bananas and a few more oats. Depending on what mood I’m in, I might sprinkle some of my signature sesame seeds over the top before popping the flapjacks into the oven.
Sometimes I make it, as I originally did, in a 23 cm (9″) square pan and sometimes in a 20 cm (8″) one. The larger pan needs less cooking time and makes sixteen thinner banana and coconut flapjacks, whereas the smaller pan makes twelve thicker bars and takes longer to bake.
How Long Will Banana Flapjacks Last?
One of the really good things about banana flapjacks, or any other flapjacks come to that, is that they store well. How long they last really depends on how hungry you are and how many people are going to eat them though. Keep them in an airtight container and they will easily last four days.
Can You Freeze Banana Flapjacks?
Banana flapjacks freeze just as well as any other flapjacks. That is to say you can store them in the freezer for up to three months. It’s best not to keep them longer than that as the texture and taste will change.
Are Banana Flapjacks Healthy?
It really depends on how you make your flapjacks as to how healthy they are. You could use coconut oil instead of butter, maple syrup instead of golden syrup and coconut sugar instead of brown sugar. These substitutions will make your banana flapjacks vegan too.
I wouldn’t class this recipe for banana flapjacks as healthy, but it’s not too unhealthy either. The bars are chock full of oats, coconut and banana, all of which are healthy foods.
Although they contain sugar, white chocolate and golden syrup, the quantities are fairly low. Compare the amounts to standard cakes, cookies and puddings and you’ll see that they’re not so bad after all.
Other Banana Recipes You Might Like
- Breakfast banana bread
- Frugal banana chocolate cake (vegan)
- Peanut butter banana muffins (vegan)
- Stick banana ginger cake
- Tortilla wrap hack with banana, chocolate and peanut butter (vegan)
- Tropical smoothie with coconut, mango and banana
Bananas are such a useful ingredient, you’ll find a lot of recipes that include them here on Tin and Thyme. Click on this banana recipes link for the full list.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these banana and coconut flapjacks, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more flapjack recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Banana Coconut Flapjacks. PIN IT.
Banana Flapjacks – The Recipe
Banana Flapjacks with Coconut and White Chocolate
Ingredients
- 150 g unsalted butter
- 1 tbsp golden syrup
- 50 g white chocolate (I use Green & Blacks)
- 2 bananas
- 60 g light brown sugar (I use muscovado)
- 50 g desiccated coconut
- 300 g rolled oats (ensure they’re gluten-free if you need a gluten-free bake)
- 1 tsp sesame seeds (optional)
Instructions
- Melt the butter in a pan over a low heat along with the syrup, sugar and white chocolate.
- Mash the bananas in a large bowl.
- Pour in the butter mixture and give a good stir.
- Stir in the the coconut, followed by the oats.
- Press into a 23 cm (9″) square silicone mould or lined tin and sprinkle with sesame seeds if desired.
- Bake for twenty minutes in the middle of a preheated oven at 180℃ (160℃ fan, 350℉, Gas 4).
- Leave to cool in the tin then cut into sixteen squares.
Notes
Nutrition
Sharing
I’m sending these banana coconut flapjacks off to Bookmarked Recipes with Jac of Tinned Tomatoes.
Post updated July 2021
These flapjacks were a great combination of flavors! The consistency was perfectly chewy and delicious. I liked the white chocolate bits you get in each bite.
Pleased you like them. We find them really satisfying. And it’s a great way to use up old bananas.
These were perfect, really flavoursome and not at all dry like some flapjacks can be. They made a great mid-morning snack. A great use for overripe bananas and the white chocolate was a really lovely addition.
The white chocolate does make a difference. I’m a big fan of it in baking. This is one of my go to bakes when I have too many overripe bananas. Glad you enjoyed them.
These banana flapjacks with white chocolate and coconut were amazing and the perfect treat to take along with me to the park. I made mine with gluten free oats and they were so delicious!
One of the best things about flapjacks is that you can so easily make them gluten free without any change in flavour or texture. Really happy you enjoyed them.
Coconut and bananas is an unbeatable combination of flavors. This sounds wonderful! Please do visit soon! Blessings to you, Catherine
Thank you Catherine, you are so right, they pair very well together 🙂
I quite like bananas in flapjacks – as you’ve found, the middle always seems to stay soft and slightly gooey rather than being crispy. Yum!
Yes, a new tip for me C, but one I shall be using again.
I’ve never heard of putting banana in flapjacks but it sounds delicious. Lovely and summery with the coconut.
Thanks Jo, it was a new one for me too, but it works so well.
Great recipe Choclette. I put banana in my flapjacks most of the time now, it makes them loely and moist. It was Shaheen over at Allotment 2 Kitchen who gave me the idea and Cooper loves them.
Good on Shaheen, it’s a great idea and so good for little Cooper.
Oh fruit portion! They look great, very tasty.
Yes, those five a day are so tough 😉
These look like an interesting little number! I’ve never thought about putting banana in a flapjack…and with coconut too but I bet it works beautifully…it also makes me wish I was on holiday somewhere on a tropical island! 🙂
Thanks Laura – with the weather we’re having I think we all want to be on a tropical island 🙁
Oh wow these sound so good and I can almost smell them coming out the oven-thank you so much for coming up with this one!
GD, thank you, I do my best 😀
I must try bananas in flapjacks next time. I’ll have mine without the coconut please 🙂
You and your coconut aversion Ros 😉
I had flapjacks for the first time in England and I liked them straight away! This combination of coconut banana and chocolate seems extremely yummy!
Flapjacks do seem to be a peculiarly British bake Alida – I’ve not come across them anywhere else.
This does sound like a very good flapjack recipe so I’m not surprised you wanted to try it out. I love baking flapjacks and it is a recipe that gets adapted so well. Depends on my mood, sometimes I like them plain, other times I want a few extras in them. I hope to give them a go myself :))x
You know Laura, I don’t think I’ve made a plain flapjack since I was at school, but you’re right, they are really good too.
Stellar! I’ll follow you and your recipes wherever you go :-). These sound delicious and they are different without being difficult to make. I hope you have a great day. Blessings…Mary
Thanks Mary. The beauty of flapjacks is that they are so easy to make 🙂
These sound incredible, Choclette! I’m really getting into flapjack recently. I always buy it when I go to a coffee shop, but this has definitely influenced me to make some for myself. Bananary is definitely a word in my vocabulary 🙂
Hazel, flapjacks are so easy to make and their variation is endless. Have a go and enjoy.
I finally got around to making some of these (or similar)! See my latest post for details 😉
Deelish. Make lots of flapjacks & always looking for new ways to use up bananas! Thanks so much
So glad flapjacks sell well Rachel. I’m a real fan as they are so easy to make and such a good vehicle for carrying all sorts of goodies.
They seem nice and simple and almost health food! What’s not to like right? :))
I always find you can kid yourself with flapjacks Anna and even more so with banana in them 😉
Oh perfect I have some bananas at home in need of using up and this is a great recipe different from banana bread which I usually do. think I may add some nuts for more texture too
Yes, nuts would be good, although the sesame seeds on top did provide a bit of crunch.
Wonderful combination of coconut and bananas and what with oats and sesame it must’ve tasted great 😀
Yes, they tasted rather too good and didn’t last nearly as long as they should have done 🙁
this is a sensational combo C… I haven’t made flap jacks for years but these are really calling to me!… and I can just imagine the smell… woo hoo… I always make banana bread with ripe bananas but this really is a great and easy alternative… and almost healthy? no…?
Had a feeling this one would appeal to you Dom – definitely more healthy than banana bread 😉