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! They are perfect when you 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
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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.
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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.
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Put butter and honey in a pan and melt together stirring over gentle heat. Set aside.
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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 and cinnamon (if using), 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!
Healthy Banana Flapjacks
Ingredients
- 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 and cinnamon (if using), 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
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
Vegan Chickpea Blondies (Flourless, Gluten-Free)
Chewy Cranberry Flapjacks (Granola Bars)
Chocolate Banana Cake (Traybake)
White Chocolate & Raspberry Blondies
Biscoff Millionaire's Shortbread (No-Bake, Vegan)
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Michelle says
Hi Jo, Could you substitute the butter with olive oil?
joskitchenlarder says
Hi Michelle, I must say I've never used olive oil in flapjacks but I know there are recipes that use it. I would probably go with light olive oil instead of extra virgin due to its milder flavour. As for the quantity I would use slightly less as there is no water in olive oil and the butter to oil substitution guides advise to use less of it. In this case I would go for 55ml or just under 4 tablespoons. I hope that helps a bit. Let me know how you get on. Jo 🙂
Michelle says
Worked a treat. I used extra virgin and increased the amount of dates and while so there was a slight olive oil flavour the oil switch didn’t really impact how great it was. My little one was a big fan. Thanks!
joskitchenlarder says
That't great to hear, thanks so much Michelle! These always go down a treat with the kids! 🙂
Michael W says
The first time I tried this recipe I enjoyed it but felt it needed something to give it a lift so I double the dates and I found it was much more to my liking. This puts the calories up a little but I think it is worth it. I would be interested in your thoughts.
joskitchenlarder says
Hi Michael, I'm pleased you enjoyed the recipe and if using double the amount of dates made it even better than that's fine by me. 🙂
Judit says
Hi Jo, I have all the ingredients ordered on my next grocery delivery & am planning to make these in a couple of days. Having read the reviews I am really looking forward to it!
Would you have any advice on adding nuts (almond flakes) & seeds (pumpkin) to the recipe?
Many thanks!
joskitchenlarder says
Hi Judit, How exciting! You can definitely add extra ingredients to these flapjacks. For me personally, almond flakes would work better here and I would mix some into the oats and perhaps sprinkle some on top too (pressing them gently into the oats to ensure they stick). Feel free to experiment and make these your own. Do let me know how it goes. 🙂 x
Phil says
Made these yesterday. All I can say is delicious and so easy to make. Just one question. Is it 160° normal, therefore 140° fan assisted? I wanted to make another batch today, but realise I’ve only got one banana left:(
joskitchenlarder says
Hi Phil, I'm so pleased you enjoyed the flapjacks 🙂 As for the temperature it is 160C in fan assisted oven so would be around 180C in normal oven. Hope that helps. 🙂
Darie says
Free of refined sugars, but you have honey? Honey might not be refined, but still counts as added sugars.
Also you have 70g of butter, which is not healthy...
joskitchenlarder says
Hi Darie, Thank you for your comment. When you look at traditional flapjack recipes packed full of refined sugars with added golden syrup on top and double or sometimes even triple the amount of butter to what I've used in this recipe then yes I do consider them healthy. With added goodness from bananas, dates and oats they are a healthy alternative to commercially produced, sugar and fat laden "healthy" bars out there. Don't get me wrong they're still something to enjoy in moderation but it's good to look at the big picture. 🙂
Millia Begum says
Made this today. It was absolutely delicious. Will be making it tomorrow again!
joskitchenlarder says
So pleased to hear Millia! 🙂
scarlett says
So yummy, i didnt have dates so threw some blueberries in with the bananas and come out lovely.
my 2 year old loved them and they are good for her 🙂
joskitchenlarder says
Hi Scarlett, I'm so pleased to hear that and added blueberries sound delicious!
Mabel says
These turned out absolutely delicious! I didn’t have any dates so used extra banana and they were amazing! Will definitely make again 😁
joskitchenlarder says
Fantastic! I'm so pleased you enjoyed them! 🙂
Isabel says
Absolutely amazing only question where does the cinnamon go?!
joskitchenlarder says
Hi Isabel, Total oversight on my part 🙂 I have updated the recipe instructions to include the cinnamon now which you add at the same time as oats & banana date mixture. Thanks for letting me know and I'm super chuffed you like the flapjacks! Jo x
Adrianne says
I love banana and could eat it every day!! These flapjacks look so good, yum!! Nice work, can't wait to give them a go.
joskitchenlarder says
Thank you! I hope you like them. 🙂
Gloria says
These are perfect for grab and go eating. Great for lunchboxes...and after school snacks. I know my grandkids would love these next time there are here for a sleepover.
joskitchenlarder says
Thanks Gloria! These really make a perfect snack. I love making them when we're having school friends come over for a little play. They keep kids full and happy. 🙂
Jas @ All that's Jas says
My grandkids would love this and my daughter would approve such a healthy treat.
joskitchenlarder says
My kids love these which makes me really happy as they are good for them!:)
kim says
What a delicious recipe! This was way easier than I thought it would be to make and so tasty!
joskitchenlarder says
Thanks Kim! So glad to hear it! 🙂
Emily says
This is the perfect way to use up the ripe bananas I have..I'm tired of banana bread now lol. Thanks so much for sharing!
joskitchenlarder says
You're welcome Emily! 🙂 Enjoy!
Monika Dabrowski says
These flapjacks should be on my blog, ha ha! Fantastically healthy and delicious.
joskitchenlarder says
Thanks Monika! 🙂 They are here to keep a good balance of naughty and healthy treats. 🙂
Laura says
Is there any reason why maple syrup won't work in place of the honey? I love maple syrup and bananas together!
joskitchenlarder says
Hi Laura, You need something to act as a glue here and maple syrup is not sticky enough whereas both agave syrup and/or golden syrup have similar consistency to honey and are sticky enough. Hope that helps.
Angela / Only Crumbs Remain says
I love this idea Jo. Hubby ||& I go through quite a few flapjacks during the week - either for a little snack or for taking with us on a walk, so using really ripe bananas and dates as the main sweetness element is a great idea 🙂 Thankyou for linking up with #BakingCrumbs again this month 😀
Angela x
Jacqui says
These look fabulous. I do like flapjacks but they can be so high in sugar. What a great idea to use up bananas to sweeten them. Thank you for linking to #CookBlogShare.
joskitchenlarder says
Thank you! I was really happy with the sweetness of these flapjacks without using refined sugar and kids approved too! 🙂 x
Jenny Paulin says
I love recipes that use up over ripe bananas Jo, because every week I have some I my fruit bowl! I have never used them with dates before....at least I don't recall doing so! I think they look and sounds really delicious and would be great for kids lunch boxes. Thank you for linking to #Bakeoftheweek x
joskitchenlarder says
Thanks Jenny! 🙂 I have the same problem with bananas and always look for new ways for using them. These flapjacks are perfect for lunch boxes and my kids love them. x