Getting in a flap

It’s something most of us are confronted with on a fairly regular basis: those overripe, brown bananas left in the fruit bowl. I only enjoy them when they’re just off-green but am loath to waste food so I’m always thinking of ways to use them up. There’s only so much banana bread a girl can bake – and eat – so this week, I’ve had a go at making these banana flapjacks. These are super sweet thanks to the bananas and dried fruit and if you’re cutting back on sugar, you can skip the maple syrup. Having said that, if you’re feeling decadent, you could add some dark chocolate chips to the mixture.

For this recipe I’ve used Fairtrade bananas, and I always buy these when I can, along with coffee, dark chocolate and sugar. Most of us know that lots of farmers in developing countries aren’t paid enough to support their families so buying Fairtrade helps them.  Fairtrade Fortnight ends on Sunday and you can find out more how you can take action here.

Banana flapjacks.jpg

Banana flapjacks

(Makes 12-14 flapjacks)


3 really ripe bananas squished

440g (2 cups) oats

100g (1/3 cup) seeds (flax, sunflower, pumpkin, sesame)

170g (1/2 cup) dried fruit chopped (figs, dates, cranberries, apricots)

170g (1/2 cup) mixed nuts broken up (pecans, walnuts, cashews)

2 tablespoons maple syrup

80ml (1/3 cup) oil (coconut, olive, vegetable)

2 tablespoons nut butter (peanut, almond, cashew)

1 teaspoon cinnamon powder



Preheat the oven to 190C (gas mark 5).

Mix all the dry ingredients in a large bowl and add the mashed bananas.

Heat the maple syrup, oil and peanut butter in a saucepan over a low heat until combined.

Add the wet mix to the mixture and stir well until everything is combined (this shouldn’t be too wet).

Line a baking tray with grease proof paper and spread the mix on top, around an inch thick.

Bake for 25 minutes. Remove from the oven, leave to cool slightly and then divide into squares.

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