

I came back from my week away to Scotland to a fruit bowl full of blackened squidgy bananas – the only way to resolve this, was to use them in some baking! This is a Vegan recipe, great for using up old bananas, or if you aren’t a banana fan, you can leave them out completely and add a few more oats or dried fruit. This recipe also features my newly acquired Coconom Coconut Sugar from The Vegan Kind box number 6! Ingredients:

1 1/2 to 2 cups of porridge oats (approximately 180 grams) (I used just over 1 cup – If you want gooey flapjacks, use less Oats, but remember if you add more oats, this will bump up the nutritional values)

1/2 cup of Soya Spread (approximately 125 grams)

1 tablespoon honey ( swap this for golden syrup or equivalnt for Vegan flapjacks)

4 tablespoons golden syrup ( alternatively you can just use honey)

1 over ripened, squidgy banana you would like to save (mashed)

2 tablespoons Coconom Coconut Sugar

1/2 teaspoon Vanilla essence

1/2 teaspoon Cinnamon

Nutritional Information: If like me you like to know the calories and other info for everything, here is a rough estimation of the

Nutritional Values:

Calories: 113

Fat: 9.4g

Saturated: 2.2g

Sodium 52.8mg

Carbs: 6.7g

Sugars: 3.5g

Proten: 0.6g

Iron: 1.1%

Method:

Preheat the oven to approximately 180 degrees or Gas Mark 4/5. In a saucepan, add the Soya Spread, Syrup, Honey, Sugar, Vanilla Essence and Cinammon. Heat gently until the Soya Spread and Sugar has melted. Turn off the head and add your mashed banana and oats to the pan. Mix the banana and oats thoroughly into your saucepan. Spread the mixture onto a lined baking tray and place in the oven for 15-20 minutes. Once browned, remove from the Oven and cut into slices – I’ve sliced mine up into 15 mini gooey chunks, which is what the Nutritional guidance is based on. Allow to cool or eat them whilst warm! This is a great easy recipe that can be adapted to include lots of different fruit, perfect for nibbling on and great as a basic mix to make some naughtier breakfast flapjacks. I hope you’ve enjoyed this recipe and if you’ve tried it yourself I’d love to see some pictures and see your comments below!

Totally hellbent for using up all my soggy bananas

-Pants