Don’t panic everyone, I am still here! Very much alive and kicking and I do remember how to write. So, hello once again; long time no see! Or read? Anyway, amongst the radio silence on my little blog for a little while, my ever loved banana flapjacks made a comeback last week wearing a shiny new suit, possibly with a bow tie and a waistcoat too (I am a sucker for a decent suit). So we are talking a full blown comeback here, almost Tiger Woods 2019 to be honest. But rather than years and years of practice on the immaculately pruned golf green, it was a single Thursday afternoon after work in my green tiled kitchen (no grass in sight) to avoid the plasterer in our front room. Don’t worry, his presence didn’t stop me jumping into my pyjamas as soon as I got home.
It was actually the remaining caramel and butter from a cheesecake based upon a well known biscuit that is encased in a golden wrapper I made a few days before that inspired this latest flapjack fusion. I cannot stand wasting ingredients, so it seemed only right to throw them at bananas; it was the obvious thing to do! I know you will have all done the same! Unlike my previous creations, these flapjacks have more of a treat vibe to them; the sweet sugary caramel, a cheeky bit of rich butter, the extra caramel vibe of crunchy pecans and the larger portions makes them worthy to eat any time you fancy them. What hasn’t changed is how simple and quick they are to make! So let’s start our flapjack comeback for 2021!
How to Make Caramel and Pecan Flapjacks
Makes: 9 portions
Total time: 30 minutes
Per serving (approximate):
- 251 calories
- 22g carbohydrates
- 16g fat, of which saturates 3g
- 7g sugar
- 4g protein
- Large mixing bowl
- Microwavable bowl
- Chopping board
- Chopping knife
- Greased and lined 8″x8″ baking tin
- 1 large banana (approximately 150g of banana)
- 75g butter, melted (I used Stork)
- 75g caramel (I used Carnation)
- 100g pecan nuts, chopped
- 200g rolled oats
- Pre heat oven to 160c.
- Using a fork, mash the banana in the mixing bowl.
- Using the chopping board and knife, chop the pecan nuts.
- Add the butter to the microwavable bowl and melt in the microwave for 20-30 seconds. Use a spoon to stir and microwave for another 10 seconds or so, if required.
- Add the melted butter and the caramel to the mashed banana and mix using the spatula.
- Add the pecans and oats to the mixing bowl and combine everything together.
- Pour, spread and flatten the mixture into the baking tin and bake for 18 minutes.
- Leave to cool slightly in tin for 5 minutes before removing and leaving to fully cool on a wire rack.
- STORE: Keep in an air tight container for a few days!
A beautifully soft, sweet treat with a hint of banana flavour too (basically one of our five a day, right?). Perfect for on the go, or enjoyed with some thick Greek yoghurt for one of my favourite quick breakfasts; the slight sourness of the yoghurt contrasts the sweetness of the flapjack morsel, perfect!