Twice Baked Toffee Banana Flapjacks Recipes

BANANA FLAPJACKS

Steps:

• Preheat oven to 180 degrees celsius.
• Melt the butter, sugar and honey in a large pan over a low heat until melted and combined.
• Remove from heat.
• Add the oats, chopped hazelnuts, cinnamon and baking powder - stir to combine.
• Mash the bananas well, then stir into the oat mix.
• Spoon into a greased 23x33cm tin, packing tightly and smoothing over the top.
• Bake in the centre of the oven for 20-25 minutes, until golden.
• Remove from oven and score into rectangles/squares.
• Allow to cool in the tin before transferring to a wire rack to cool completely.
• These can be stored in an airtight container for upto a week.

HIGH PROTEIN PEANUT AND BANANA FLAPJACKS

Steps:

• Preheat oven to 180C / 350°F.
• Melt the PB and syrup in a pan over a medium heat until well combined.
• Stir in the banana, nuts, seeds and oats.
• Line an 8 x 8 inch pan
• Encourage the mixture into a flat layer in the pan and smooth the top.
• Bake for 20 minutes (will still be soft when it comes out).
• Cut into 20 pieces.
• Cool for 20 minutes.

BANANA FLAPJACKS

Steps:

• Preheat oven to 190°C/375°F/Gas 5.
• Line a shallow, 9inch square cake tine with baking paper.
• Over a low heat, melt the butter, sugar and honey in a pan, stirring continuously until all the sugar has dissolved.
• Remove from heat and add the rest of the ingredients, mixing everything well.
• Pour the mix into the prepared baking tin and bake for 25 minutes.
• Cut into fingers whilst still warm and allow to cool completely before removing from the pan.