Maybe these should be called ‘one week a year flapjacks’ because it seems that in England, this is the period of time for which there is sufficient weather warm enough to turn your bananas ripe.
I mean ripe as in opening the cupboard and being greeted by an immediate banana aroma and spotty yellow skin that would make an adolescent Simpson blush.
I love bananas so I always have a supply in the house and they never hang around long enough to ripen but on the rare occasion that they do, it is an excellent opportunity to make all things banana: banana bread, hummingbird cake, banana & peanut butter milkshakes and of course, banana flapjacks.
The great thing is that these flapjacks keep very well for up to a week if stored in an airtight container (and not eaten in one sitting).
- 125g baking margarine
- 85g light muscovado or light brown sugar
- 2 tablespoons golden syrup
- 350g porridge oats
- 1/2 teaspoon baking powder
- a pinch of salt
- 2 medium-sized ripe bananas, mashed
- 100g sultanas (optional)
- Preheat the oven to 180C. Line a 9×13 baking tin with foil and lightly grease.
- Melt the margarine, sugar and golden syrup in a large saucepan over a gentle heat until melted together.
- Turn off the heat and stir in the oats, baking powder and salt.
- Stir in the mashed bananas and sultanas if using and mix well until thoroughly combined.
- Spread the mixture into the prepared tin. Use a metal spoon to smooth the surface.
- Bake for 20-25 minutes or until the edges are turning golden brown and it feels fairly firm.
- Remove from the oven and cut into bars immediately. Leave the flapjacks to cool completely in the tin before transferring to an airtight container.