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Archive for May 24th, 2010

Around Easter, when I was searching for a recipe for Chocolate Rice Krispie Nests, the clearest recipe and the one I eventually used came from the Netmums site.  Another recipe there, for Banana Flapjacks, caught my eye and I made a mental note to try it out. Flapjacks are so simple to make: in less than 45 minutes I had a wonderful smelling batch cooling on a wire rack.  These are ideal lunch box fillers.  I made a mental note to make a larger quantity in the future: somehow 8 or 10 bars is not really enough for a hungry family! 

The original of this recipe, Banana Flapjacks, was contributed by Anne at NetmumsIt is certainly a great way to use up ripe bananas.  I have adapted it a little, adding dessicated coconut which we love and combines really well with the banana.  It is certainly worth doubling the original recipe.  Why not make two trays: one flavoured with coconut plus another with cocoa powder (an alternative suggested in the original recipe) or by replacing the sultanas with chocolate chips, a different dried fruit or nut.  (See additional recipe below.)

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com


Banana & Coconut Flapjack

(Makes 8-10 pieces)

40g/1½ozs butter
60g/2½ozs demerara or soft brown sugar
1tbsp golden syrup
225g/8ozs porridge oats
50g/2ozs raisins (halve quantity if dividing mixture to make two flavours)
2 small bananas
15g/½oz dessicated coconut (optional)

1.  Preheat the oven to 200oC/400oF/Gas 6.  Lightly grease a baking tray around 15cm x 20cm/6 inches x8 inches.  (Foil trays from shop bought flapjacks are ideal.)

2. Melt the butter in a saucepan or in the microwave in a microwave proof bowl. Stir in the sugar and golden syrup. Stir well. (If using a microwave it is better to melt in several short bursts of heat until the butter is just melted to avoid overheating.)

3. Mash the bananas well.  Mix into the butter/sugar/syrup mixture along with the oats.

4.  The raisins should be added at this point. 
(Alternatively two different flavours of flapjack can be made.  The above ingredients should be doubled and the resulting mixture halved, finishing each half differently: 
To the first half add raisins and the dessicated coconut (if using).
To the second half add 1tbsp cocoa powder: with either chocolate chips or more raisins – or something else, as you wish).

5.  Spread into the greased baking tray and flatten well with a fork.

6.  Bake in the preheated oven for 15-20 mins until slightly brown.

7.  Leave to cool slightly, carefully remove from the baking/foil tray, cut into squares or fingers and leave to cool on a wire rack.

8.  Store in an airtight box or tin.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Choc-Nut Banana Flapjack
Use above recipe omitting raisins & coconut:

2tbsp cocoa powder, sieved (or more)
50g/2oz roughly chopped hazelnuts

Eat quickly as the nuts soften and deteriorate and we felt did not keep very well.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Choc-Cherry Banana Flapjack
Use above recipe omitting raisins & coconut:

25g/1oz dark chocolate
  (chopped or chips) 
or
2tbsp cocoa powder, sieved
and
50g/2ozs chopped glace cherries

 

 

 

Thoughts on other possible alternative combinations (untried):

Double Chocolate & Banana – add:
2tbsp cocoa powder, sieved (or more)
and
50g/2ozs chocolate chips (in place of raisins)

Chocolate, Ginger & Banana – add:
2tbsp cocoa powder, sieved (or more)
and
50g/2ozs chopped crystallised or stem ginger (in place of raisins)

Apricot-Ginger & Banana – add:
3ozs of crystallised ginger and chopped dried apricots (in place of raisins)

Date-Ginger & Banana – add:
30zs crystallised ginger and chopped dates (in place of raisins)

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