There are two things in life I am a little obsessed by. One: peanut butter. Two: not wasting overripe bananas. Hang on, make that three things. Three: the amazing sweet and savoury combination of peanut butter AND banana! It is just so damn good! Unless you are my father-in-law who hates this combo and just doesn’t understand my madness (I will turn him to the dark side, eventually). Actually, you could increase that again to four things. Four: the utter simplicity of flapjack and also the versatility of it (so that now makes five things). Flapjack can be as unhealthy or healthy, flamboyant or plain, big or small, as you like! Healthy, but still indulgent tasting, flapjacks is one of my most loved ways of using up those peaky looking, yellow and spotted overripe bananas.
This recipe makes enough soft and sweet flapjack to feed you and a few others, depending how big you like your slabs, and also how much you like your friends! It is vegetarian and can also be made vegan by swapping in your preferred vegan ingredients. Let’s get mashing and mixing!
PB&B Flapjack for You and a Few
Total time: 20 minutes
Makes: 9-12 squares, depending on how big you like your flapjack slabs!
- Measuring scales
- Spatula for mixing and flattening
- Tablespoon measurement spoon
- Baking tin lined on the bottom with greaseproof paper (I used 10″x7″ ish tin this particular day, but use whatever you have to hand!)
- 150g oats
- 3 overripe bananas
- 2 tbsp butter
- 3 GENEROUS tbsp peanut butter, plus extra to drizzle (this can be crunchy or smooth, whichever you have in the cupboard!)
- Sweet Freedom choc shot, to drizzle
- 1 scoop of protein powder (optional topping alternative)
- Preheat your oven to 160c.
- Melt the butter in a saucepan over a low heat until melted.
- Mash the bananas in a bowl with a fork.
- Stir the peanut butter and mashed bananas into the melted butter TIP: allow the peanut butter to melt into the butter slightly.
- Measure the oats into the same bowl you used to mash the banana and then stir into the saucepan mixture (no one wants extra washing up!). TIP: if you only have jumbo oats, blitz them slightly to make them a little smaller.
- Transfer the gooey mixture to the baking tin and evenly flatten with the spatula.
- Pop into the oven for 15 minutes.
- Allow to cool slightly in the tin before transferring to a cooling rack.
- Once cool, smother over as much peanut butter and chocolate drizzle as you wish! TIP: you could also use your favourite protein powder as a topping. Use a splash of water to mix one scoop of powder into a paste and spread over your flapjack.
- Cut into your desired size pieces.
- Enjoy as a tasty snack, a quick breakfast, pre or post workout munch, or as an accompaniment to a cup of tea!
These super easy and tasty flapjacks will last for a good few days, assuming you can control yourself from not eating them all on the first day! If they do manage to miss your mouth for a day or two, put the flapjacks into an airtight tub and into the fridge to enjoy when you crave something sweet or need a little pick me up!
Made this recipe? I would love to know! Tag me on Instagram and Facebook.
If you would like to read more about snacking, check out my second blog collaboration with local personal trainer Chantal Law.
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