Banana flapjacks


  • banana flapjacks100g pitted dates
  • 100g prunes , stoned removed if necessary
  • 2 ripe or slightly over-ripe medium bananas, peeled. 
  • 150g honey
  • 30ml (2tbsp) coconut oil
  • 325g porridge oats
  • 100g raisins
  • 100g dried apricots, finely chopped
  • 25g linseeds
  • 25g sesame seeds
  • 25g sunflower seeds


  1. Line a shallow baking tray, about 20 x 30cm, with greaseproof paper.
  2. Put the dates, prunes, bananas, honey, coconut oil and 2 tablespoons water in a food processor and blitz to a thick, fruit-flecked purée.
  3. In a large bowl, combine the oats, raisins, chopped apricots and seeds.
  4. Stir in the puréed fruit and honey and mix well (your hands may be the best tool for this job).
  5. Add the fruity oat mixture into the prepared tin and gently press it out, getting it as even and level as you can.
  6. Put the tray in the fridge for 2–3 hours to allow the flapjack to set, then turn out on to a board and slice into bars.
  7. Keep in a plastic container in the fridge and eat within a week.

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