Banana Flapjacks With Coconut And White Chocolate Recipes

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BANANA FLAPJACKS WITH COCONUT AND WHITE CHOCOLATE



Banana Flapjacks with Coconut and White Chocolate image

Crisp around the edges but chewy in the middle, these flapjacks are tasty and not overly sweet. They're a good way to use up brown bananas but because of the coconut and white chocolate they don't taste overwhelmingly of banana. Use the right oats and they're also gluten-free. They're fairly robust, so make a good addition to lunch boxes and they're a perfect energy boost for outdoor activities.

Provided by Choclette @ Tin and Thyme

Categories     Afternoon Tea     Snack

Time 30m

Number Of Ingredients 8

150 g unsalted butter
1 tbsp golden syrup
50 g white chocolate ((I use Green & Blacks))
2 bananas
60 g light brown sugar ((I use muscovado))
50 g desiccated coconut
300 g rolled oats ((ensure they're gluten-free if you need a gluten-free bake))
1 tsp sesame seeds ((optional))

Steps:

  • Melt the butter in a pan over a low heat along with the syrup, sugar and white chocolate.
  • Mash the bananas in a large bowl.
  • Pour in the butter mixture and give a good stir.
  • Stir in the the coconut, followed by the oats.
  • Press into a 23 cm (9") square silicone mould or lined tin and sprinkle with sesame seeds if desired.
  • Bake for twenty minutes in the middle of a preheated oven at 180℃ (160℃ fan, 350℉, Gas 4).
  • Leave to cool in the tin then cut into sixteen squares.

Nutrition Facts : Calories 208 kcal, Carbohydrate 23 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 21 mg, Sodium 7 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 4 g, ServingSize 1 serving

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