Banoffee Flapjack

This recipe is gold for a number of reasons- (1) you need only 4 ingredients; (2) it takes 5 minutes to make; (3) its nut free so perfect for nursery and school lunch boxes; (4) its refined sugar free; (5) it doesn't fall apart as soon as you cut into it; (6) it survives in your handbag for emergency snacking; (7) you can batch bake and freeze and finally (8) you can put a whole load of naughty toppings on if you so wish. In short, its a winner.


Note: This flapjack is delicious just sliced up and eaten as it is but for parties or if you are feeling a little naughty melt 30g chocolate per recipe and drizzle it over the cooled flapjack before scattering over your favourite nuts/dried fruit/sweets.

My favourite combinations so far are- White Chocolate, Cranberries & Raspberry, Milk Chocolate & Hazelnut Nibs (both pictured below) and a slightly more adult tasting Dark Chocolate, Coconut & Sour Cherry

Makes one small foil tray (11 x 18cm) but just increase the batch to make more


100g unsalted butter, cut into cubes

100g ripe banana, roughly sliced

3 tbsp maple syrup

100g jumbo oats


Preheat the oven to 180oC and have your foil tray or a greased baking tray prepared. 

Place the butter, banana and maple syrup in a pan over a medium heat and cook until the butter has melted. Mash the banana down as you go and once everything starts to bubble take it off the heat. You'll have something that smells like banana caramel!

Meanwhile, put half the oats in a food processor and blitz down for 30 seconds until slightly broken down. Add the banana caramel and blitz again for 10 seconds. Finally, add the remaining oats and blitz for 10 seconds before spooning into your foil tray, or greased baking dish.

Place in the oven for 20 minutes (rotate after 10 minutes). Remove and allow to cool completely before cutting- I normally allow it to firm up in the fridge for at least 3 hours. Now add any toppings!