Chewy banana flapjacks


These are delicious and very quick to make – I made them tonight and had to get them on the blog asap! Just 121 cals per flapjack – they are from the Weightwatchers magazine and each one provides 2 points (if you’re into that sort of thing).

Makes 16

75g low fat spread (38% fat – I used ‘I can’t believe it’s not butter light’)
50g light muscavado sugar
2 tbsp runny honey
250g oats
1/4 tsp baking powder
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
pinch of salt
1 large ripe banana
2 tsp vanilla extract/essence

Preheat oven to 160 degrees fan forced.
Grease and line the base of a 22in square baking tin.
Melt the spread, sugar and honey in a pan, stirring well.
Stir in the oats, baking powder and seeds along with a pinch of salt.
In a bowl, mash the banana with the vanilla extract, then stir into the oat mix.
Spoon into the prepared tin and press down firmly.
Bake for 25-30 mins until golden and firm to the touch. Cut into 16 square whilst still warm and then allow to cool.
Store in an airtight container. YUM!

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3 Comments Add yours

  1. Lisa C says:

    Hello from the other side (of the pond)!

    I’ve been trying out this recipe and I have to say that it is great! It makes a nice change from all the lovely, but healthy cakes I usually make 🙂

    I’ve played around with the recipe and added things like raisins and dried cranberries, which work well. And, if like me, you have an other half who is distrusting of anything too healthy, you can substitute 1 tbsp of honey for golden syrup or some of the low-fat spread for butter to make it a bit more rich.

  2. Lisa C says:

    Whoops, that should be “unhealthy cakes” 🙂

  3. Sue says:

    hey! i’ve just been looking at the comments on the blog and have only just spotted yours – how the devil are you?!

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