Salted caramel & banana flapjacks

Name: Salted caramel & banana flapjacks
Prep time: 15 min
Total time: 35 min
Yield: 9
Ingredients: 250 g jumbo oats; 250 g porridge oats; 250 g golden syrup; 250 g unsalted butter, cubed; 3 very ripe bananas, mashed; 1 ripe banana, sliced; 1 tin carnation caramel, plus a pinch of sea salt sprinkled into it; Demerara sugar, to sprinkle

By Sophie AnglissPublished: 19 December 2023

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salted caramel banana flapjacks banana flapjack recipe

Hannah Hall

Banana flapjacks are seriously tasty, especially when paired with salted caramel. We've added mashed bananas to the oat mixture and sprinkled on top for added banana goodness.

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Yields:

Prep Time:

15 mins

Total Time:

35 mins

Ingredients

250 g
jumbo oats
250 g
porridge oats
250 g
golden syrup
250 g
unsalted butter, cubed
3
very ripe bananas, mashed
1
ripe banana, sliced
1
tin carnation caramel, plus a pinch of sea salt sprinkled into it
Demerara sugar, to sprinkle

Directions

1. Step 1Pre-heat oven 180ºC (160ºC Fan) and grease and line a 20 x 20cm square tin. Place oats and salt in a large bowl and set aside.
2. Step 2In a saucepan over medium heat, heat up the golden syrup and butter until it has fully melted. Fold in the mashed banana.
3. Step 3Pour the syrup mixture over the oats and stir until completely coated.
4. Step 4Spoon half the oat mix into the tin and spread into an even layer. Pour over 3/4 of the carnation caramel and spread into an even layer. Add the remaining oat mixture and spread until it completely covers the caramel. Place over the banana slices and bake in the oven for 20 minutes. Once cooked, remove from the oven and sprinkle over the demerara sugar. Either use the grill setting on the oven or a blow torch if you have one to caramelise the banana, be careful here to not burn your greaseproof paper. Use the remaining salted caramel to drizzle on top.
5. Step 5Allow to cool in the tin for 20 minutes. At this point, it will be easier to portion the flapjack whilst still warm. Carefully remove the flapjack from the tin and allow to cool completely on a wire rack before serving.