Banana & Peanut Butter
Although I don't think of myself as a domestic goddess, my sweet tooth means I'm always on the hunt for new recipes.
If I can find inspiration for simple bakes, that don't take hours to create and either include or can be served with peanut butter, than I'm sold before I even really know what the recipe involves. Case in point, Niomi Smart's utterly delicious flapjack recipes from her Eat Smart cookbook, have been a great way for me to experiment and create my perfect flapjacks over the years.
You can follow my adaption of the basic recipe below but if you're like me and want to switch things up too, most flapjack recipes I've tried tend to be relatively forgiving. So even if you're a novice baker, flapjacks might be the bake you need to try out some new (or old!) flavours while at home.
So here it is, my version of Niomi's flapjacks that surprise surprise lasted no more than 24 hours at Frowhome as it wasn't just dessert, it was also breakfast the next day too haha
Happy baking guys! x
Before You Begin
Just like my other recipes, sweet or savoury, I always take the time to give myself a clean and tidy kitchen to bake in. Especially now when Alex and I are spending so much time at home and our orangery/kitchen has naturally become our home office on the sunnier days we've had, there's often lots to be cleared away. Once the kitchen is back to it's beautifully tidy self, I'll gather together everything I'm going to need for the recipe at hand. As mentioned above this particular bake is an adaption of a slightly different recipe so I always consult the cookbook for the basics and then head over to my pantry for my own staples.
Then it's time to preheat the oven.
For this particular recipe you'll need to preheat the oven as follows: *
*Every oven is slightly different to use, so get to know yours well!
You Will Need
Large Mixing Bowl
Ovenproof Dish for Baking
2 Ripe Bananas
250g Rolled Oats
(2 1/2 Cups)
250g Peanut Butter *
125ml Coconut Milk **
40g Caster Sugar
1/4 Cup Desiccated Coconut
1/4 Cup Cacao Nibs
* I prefer a mix of 1/2 smooth and 1/2 crunchy for added texture
** We always have coconut milk in the pantry but any other milk such as almond works too!
Preheat the oven as above. Line your chosen ovenproof dish with baking parchment ensuring that there is a small amount of the parchment visible above the edge. This will ensure easy removal of your flapjacks and will also make cleaning up much easier. (Adding a little coconut oil to the dish will help the parchment to stick.)
Grab your large mixing bowl and mash your ripe bananas with a fork. You can mash until completely smooth if preferred but I've found over the years that sometimes roughly mashing them, enhances the banana flavour in the end result.
Once mashed to your desired consistency, you can add the peanut butter, almond milk, desiccated coconut, caster sugar and cacao nibs. Mix well so that all the ingredients are distributed evenly.
Once the rest of the ingredients are mixed evenly, you can add the rolled oats and combine. Your mixture should now be of a thick, oatmeal style consistency.
Next transfer your mixture into your lined baking dish and spread evenly up to the sides. Use the back of your large spoon or a spatula to ensure a relatively smooth finish.
Carefully place your filled baking dish into the centre of your preheated oven and bake for around 25-30 minutes.
Check your bake after around 25 minutes. I usually like to bake flapjacks for a little longer than any recipe calls for as I personally love when the top starts to caramelise and get golden brown. This also tends to result in a more firm flapjack which I love.
Carefully remove from the oven and allow to cool for just a few minutes. While still in the dish cut into the required size slices but allow to cool further (around 10 minutes) before removing from the dish.
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