Last weekend, I took to some baking for a friends baby shower. As I knew a few of the girls were giving up sugar for lent, I decided to do a refined sugar-free dessert for everyone to pick at.
Now I usually make a healthy banana loaf every time I bake. But this time around, I decided to do something that incorporates dates as well as banana, to give that extra sweetness.
So here we go. Here is my banana, date and oat flapjack recipe packed with healthy seeds. It was so tasty and everyone loved it!
- 180g pitted dates,
- 2 medium ripe bananas
- 3 tbsp coconut oil
- 40g honey
- Splash of milk
- 1 tsp vanilla powder/ cap full of vanilla protein powder
- 180g rolled oats
- 1/2 cup of sunflower seeds and chia seeds mixed together
- 1 tsp baking powder if needed
Instructions and Method
- Preheat the oven to 180 C fan. Lightly grease a baking tin with coconut oil and line with baking parchment.
- Mash the two bananas with a fork in a bowl until soft and stodgy! Try to get as many lumps out as possible although a few doesn’t matter (this adds texture!)
- Mix in the dates. Then, melt down the coconut oil and honey together, and add this to the mix. Then add the vanilla, oats and seeds, mixing together until the mixture is rather thick and a little moist/sticky.
- If the mixture gets a bit dry, add more honey or even a splash of milk. If it looks too wet, add more oats.
- Transfer to your prepared tin. Bake for 20 – 25 minutes until golden round the edges and firm in the middle. Remove from the oven and allow to cool completely before cutting into squares.
- These flapjacks keep in an airtight container for 2 – 3 days and also freeze well.
- You can always add crunchy peanut butter if you like! Or throw in anything else as you please to personalise it.