Healthy Banana Flapjacks

These Healthy Banana Flapjacks are wholesome family snacks which are refined sugar free and full of natural sweetness. Quick & easy to make these are perfect treats for kids & adult lunchboxes or even as breakfast on the go!

These soft, chewy and cakey banana flapjack are my answer to the need for quick, easy and healthier snack for my kids. They are perfect not only for lunchboxes but also as after school snack and during days out when they need something not too naughty to keep them going. May I also add that both myself and hubby love these as breakfast on the go when we are short on time but need sustenance!

Healthy Banana Flapjacks – refined sugar free

The reason why these lovely flapjacks are healthier is because of substantially reduced butter and lack of refined sugars (not if you decide to use golden syrup instead of honey though).

I know, I know, natural sugars occurring in bananas, honey and dates are still sugars and there is no hiding from that but at least they are not processed which counts in my book.

Ingredients & substitutes

Oats – I’ve been using finer porridge oats in my flapjacks but you can substitute some with jumbo oats if you’d like more texture.

Bananas – Go for super ripe bananas in this recipe (as ripe as the one on the pic below) as that’s where sweetness is.

Unsalted butter – If you don’t eat dairy or are a vegan you can substitute it for dairy free spread or coconut oil.

Honey – If you are a vegan you can substitute it with golden syrup or agave nectar but your flapjacks won’t be refined sugar free.

Dates – Another fantastic source of natural sweetness and fibre and my favourite are organic medjool dates*. If you don’t have any to hand but still want to make the flapjacks, simply increase the amount of bananas to 300g.

Cinnamon – My favourite spice in baking! You can leave it out if not a fan but I think it works really nicely here.

Storing and freezing Healthy Banana Flapjacks

These lovely banana flapjacks store and freeze really well but there is one thing to bear in mind.

If you go for banana slices on top of your flapjacks, you can only keep them in the airtight container for up to 2 days as banana slices will start to turn. Most of the time I tend to leave these out unless I know that they will be devoured within that time as we will be sharing them with friends during playdates, days out etc.

Flapjacks without banana slices on top can be stored in the airtight container for up to 4 days or you can freeze them for up to 3 months.

How to make Healthy Banana Flapjacks – Step-By-Step

• Preheat the oven to 160C/325F/Gas Mark 3. Line your baking tin with some baking paper overlaping on two sides for easy flapjacks removal later.
• Put dates in a small bowl and cover them with few tablespoons of freshly boiled water. Let them soak and soften for 5 minutes or so.
• Put butter and honey in a pan and melt together stirring over gentle heat. Set aside.
• Blend bananas together with soaked dates (including water) until smooth. I use my stick blender for this but you could use food processor or simply mash bananas with a fork and chop your dates really finely with a knife.

• Add oats into melted butter and honey and follow with dates and banana, stir well to combine.
• Put the mixture into prepared baking tin and smooth it over with the back of the spoon.
• Gently mark 16 portions with the back of the knife and place one banana slice in each square (optional).
• Bake in preheated oven for approximately 30 minutes until golden brown.
• Cool and enjoy!

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5 from 6 votes

Healthy Banana Flapjacks

These Healthy Banana Flapjacks are wholesome family snacks which are refined sugar free and full of natural sweetness. Quick & easy to make these are perfect treats for kids & adult lunchboxes or even as breakfast on the go!

Course Breakfast, Lunchbox, Snack

Cuisine British, International

Keyword banana flapjacks, healthy banana flapjacks

Equipment

• Saucepan*
• Stick Blender*
• Square Brownie Pan 24cm/8inch*
• Baking Paper*

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 16 squares

Calories 123kcal

Author Jo Allison

Ingredients

Metric - US Customary

• 250 g porridge oats
• 70 g unsalted butter or coconut oil
• 3 Tbsp honey or golden syrup see notes
• 50 g soft dried dates pitted (see notes)
• 200 g really overripe bananas peeled weight
• 16 banana slices to put on top of flapjack squares optional (see notes)
• 1 tsp cinnamon

Instructions

• Preheat the oven to 160C/325F/Gas Mark 3. Line your baking tin with some baking paper overlaping on two sides for easy flapjacks removal later.
• Put dates in a small bowl and cover them with few tablespoons of freshly boiled water. Let them soak and soften for 5 minutes or so.
• Put butter and honey in a pan and melt together stirring over gentle heat. Set aside.
• Blend bananas together with soaked dates (including water) until smooth. I use my stick blender for this but you could use food processor or simply mash bananas with a fork and chop your dates really finely with a knife.
• Add oats into melted butter and honey and follow with dates and banana, stir well to combine.
• Put the mixture into prepared baking tin and smooth it over with the back of the spoon.
• Gently mark 16 portions with the back of the knife and place one banana slice in each square (optional).
• Bake in preheated oven for approximately 30 minutes until golden brown.
• Cool and enjoy!

Notes

• Nutritional information is approximate, per serving and should be treated as a guideline only. 
• You can substitute honey with golden syrup or agave syrup, however as these are both refined sugars your flapjacks won't be refined sugar free.
• If you don't have dates, simply up your banana to 300g. 
• Store your flapjacks in the airtight container for up to 4 days (2 days if they've been topped with banana slices). Alternatively, you can freeze these well wrapped for up to 3 months. 

Nutrition

Nutrition Facts

Healthy Banana Flapjacks

Amount Per Serving

Calories 123 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g10%

Cholesterol 9mg3%

Sodium 2mg0%

Potassium 122mg3%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 7g8%

Protein 2g4%

Vitamin A 117IU2%

Vitamin C 1mg1%

Calcium 12mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

Update Notes: This post was originally published on 27 October 2017 and republished in October 2019 with some helpful info, new photos, recipe card, step by step photo instructions.

Few more traybake recipes you might enjoy

Chewy Cranberry Flapjacks (Granola Bars)

Ultimate Rocky Road Recipe

Chocolate Banana Cake (Traybake)

Dorset Apple Cake (Traybake)

White Chocolate & Raspberry Blondies

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