Dietitian UK: Banana Flapjack

Banana and Sultana Flapjack

| 14 Comments

This recipe is one of our family favs and I love the fact that although it’s a flapjack it’s not full of syrup. My toddler girl loves cooking with me and this is a recipe that she can really get involved with, here’s some photo’s of her doing so from an earlier post.

Recipe:

200g oats

1/2 cup sultanas

1 tbsp honey

75g marg

2 mashed bananas

  • Weigh out oats and sultanas
  • In a separate bowl weigh out honey and marg, then melt, if you prefer a sweeter option you could add a little brown sugar too, I don’t (I heat in the microwave for 40 seconds).
  • Mash the bananas (my little one does this)
  • Mix all the ingredients together. I tend to find that a lot of the sultanas end up in small persons mouth whilst the mixing process occurs!
  • Place into a greased tin and bake at Gas Mark 5 for 30 mins. You may want to cover the top for half the cooking so the sultanas don’t burn.
  • Slice whilst it is warm and leave to cool before removing from the tin.
  • YUM!
Dietitian UK: Banana Flapjack

Dietitian UK: Banana Flapjack

 

14 Comments

  1. Hi Priya, those pics of your daughter cooking with you are so cute! I’m always sending links of your wonderful posts and recipes to my daughter and this one will be a hit with my one year old grand-daughter who just loves bananas! Many thanks for sharing with us all.

  2. How much is half a cup in grams/oz? I find everyone’s cups are different.

    • How about 2 large handfuls? It’s kinda a personal preference thing, depends how many children you have helping you (mine eats the sultanas as we mix)!

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  5. Hi, does this recipe need to be kept in the fridge? Thanks!

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  10. Giving these a go as they have potential to be the lowest sugar version of flapjacks I’ve found.

    I’d drop the margarine – full of trans fat and totally toxic. Shouldn’t even be in the food chain. Butter or coconut oil or be much better. I’m omitting the sultanas for chopped nuts to eliminate sulphites and further reduce the sugar.

    Thanks for the recipe!

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