We have given the flapjack a decadent chocolate makeover. A fudgy textured, banana flavoured flapjack is topped with a rich chocolate ganache and sprinkled with crunchy banana chips and pecans. Delicious!
Yields: 16
Prep Time: 15 minutes
Process Time: 40 minutes
Total Time: 55 minutes
Calories per Serving: 456
unsalted butter, plus extra to grease
light brown soft sugar
golden syrup
dark chocolate, chopped
ripe bananas, mashed
jumbo oats
pecans, roughly chopped
double cream
butter
light brown soft sugar
icing sugar
cocoa powder
banana chips, roughly chopped to decorate
vanilla extract
pecans, roughly chopped, to decorate
Preheat oven to 190°C (170°C fan) mark 5. Grease and line a 20.5cm square cake tin with baking parchment.
Put butter, sugar, syrup and chocolate into a medium saucepan over a low heat and melt gently. Stir to combine, then stir in the bananas, oats and pecans.
Press mixture into the prepared tin and bake for 35-40min. Allow to cool completely in the tin.
Make frosting: Put cream, butter and brown sugar into a medium pan over a medium-high heat. Bring to boil. Continue cooking
for 1min, stirring constantly. Remove from heat; stir in icing sugar, cocoa and vanilla.
Spread warm frosting evenly over flapjacks and scatter over banana chips and pecans. Allow to set before slicing intot 16 squares.
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