Crisp around the edges but chewy in the middle, these 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 a perfect energy boost for outdoor activities.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Afternoon Tea, Snack
Cuisine: British
Keyword: bananas, coconut, flapjacks, quick, traybake, white chocolate
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
Alternatively, bake in a 20cm (8") pan for twenty five minutes. Cut into twelve bars.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.