It’s been years since I’ve baked flapjacks, I couldn’t justify pigging out on all that sugar, so I’ve been trying to find a healthier recipe, and finally I have, thanks to Messrs Sainsburys.
It may not be one of the most artistic photos, but I haven’t got time to set the shot up because I’m too busy nomming them…and yes, I am sharing them with Chris because he too donned his pinny and helped by chopping the dates and bananas. I’ve trained him well!!
Banana & Date Flapjacks
250g rolled oats
125g medjool dates, pitted
2 ripe bananas
3 tbsp date nectar
100g melted butter
¼ tsp ground cinnamon
1 tbsp clear honey, to glaze
1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line a 20×20 cm baking tin with greaseproof paper.
2. Place the oats in a large bowl, then roughly chop the dates. Roughly chop one of the bananas. Add the dates and bananas to the oats with the date nectar, melted butter and cinnamon and mix until it just comes together. Press into the lined baking tin and smooth the surface. Slice the remaining banana into ½cm thick slices and arrange 16 slices over the surface. Bake for 35-40 minutes, until golden all over. Leave to cool, then brush with the honey.