Soft, chewy British-style oat flapjacks naturally sweetened with banana, dates, and honey. I love how these Banana Flapjacks are dairy-free, easy to make, and perfect for lunchboxes, picnics, or a wholesome snack any time of day.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 bananas
150 grams dates
100 ml water
50 grams honey
175 grams rolled oats
100 grams raisins
20 grams flax seeds
1 teaspoon ground cinnamon
Directions
Preheat the oven to 160°C and line a 28 cm x 18 cm baking tin with non-stick parchment paper.
Peel the bananas and mash them in a bowl until mostly smooth.
Chop the dates into small pieces and place them in a saucepan with the water and honey.
Simmer for a few minutes until the dates soften and the mixture becomes a thick paste.
In a large bowl, combine the rolled oats, raisins, flax seeds, and ground cinnamon.
Add the mashed banana and date paste to the dry ingredients, then mix well until evenly combined.
Press the mixture firmly into the prepared tin and level the top with a spoon or fork.
Bake for 20 to 30 minutes, turning the tin around partway through, until the edges begin to turn golden.
Leave to cool in the tin, then cut into squares or rectangles and serve.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 16 flapjacks
Calories: 116 kcal per flapjack
Variations
I sometimes swap raisins for dried cranberries or chopped apricots for a different fruity flavor. I also like adding a handful of chopped nuts for extra crunch, or a sprinkle of chocolate chips if I want a sweeter treat. For a nut-free option, I skip the flax seeds and add extra oats.
Storage/Reheating
I store these flapjacks in an airtight container at room temperature, and they keep well for up to 5 days. If I want them warm, I pop one in the microwave for 10–15 seconds, which makes them soft and chewy again. They also freeze well, so I sometimes make a double batch and keep a portion in the freezer for later.
FAQs
Can I use frozen bananas?
Yes, I often use frozen bananas that I thaw and mash—they work just as well and add extra sweetness.
Are these flapjacks gluten-free?
I make mine with gluten-free oats, so they are naturally gluten-free.
Can I replace honey with another sweetener?
I sometimes use maple syrup instead of honey for a vegan-friendly version.
How chewy are these flapjacks?
I like them soft and chewy, but if I want a firmer texture, I bake them a few extra minutes until the edges are golden brown.
Can I add chocolate or nuts?
Absolutely! I like adding chopped nuts or dark chocolate chips for extra flavor and texture.
Conclusion
I really enjoy making these banana flapjacks because they’re simple, healthy, and so versatile. Whether I’m packing lunchboxes, enjoying a picnic, or just craving a wholesome snack, these flapjacks always hit the spot. They’re a recipe I keep coming back to again and again.
📖 Recipe:
Print
Banana Flapjacks
- Total Time: 45 minutes
- Yield: 16 flapjacks
- Diet: Low Fat
Description
Soft, chewy British-style oat flapjacks naturally sweetened with banana, dates, and honey. Perfect for lunchboxes, picnics, or a wholesome snack any time of day.
Ingredients
2 bananas
150 grams dates
100 ml water
50 grams honey
175 grams rolled oats
100 grams raisins
20 grams flax seeds
1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 160°C and line a 28 cm x 18 cm baking tin with non-stick parchment paper.
- Peel the bananas and mash them in a bowl until mostly smooth.
- Chop the dates into small pieces and place them in a saucepan with the water and honey.
- Simmer for a few minutes until the dates soften and the mixture becomes a thick paste.
- In a large bowl, combine the rolled oats, raisins, flax seeds, and ground cinnamon.
- Add the mashed banana and date paste to the dry ingredients, then mix well until evenly combined.
- Press the mixture firmly into the prepared tin and level the top with a spoon or fork.
- Bake for 20 to 30 minutes, turning the tin around partway through, until the edges begin to turn golden.
- Leave to cool in the tin, then cut into squares or rectangles and serve.
Notes
Swap raisins for dried cranberries or chopped apricots for a different fruity flavor.
Add chopped nuts or chocolate chips for extra crunch or sweetness.
Store in an airtight container at room temperature for up to 5 days.
Microwave briefly to warm and soften before serving.
Freeze portions for later use.
Use gluten-free oats to make the flapjacks naturally gluten-free.
Maple syrup can replace honey for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Bake
- Cuisine: British
Nutrition
- Serving Size: 1 flapjack
- Calories: 116 kcal
- Sugar: 8 g
- Sodium: 2 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
