BANANA, PECAN AND CHOCOLATE FLAPJACK RECIPE

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

Ingredients

For the flapjacks
  • 150 g

    unsalted butter, plus extra to grease

  • 200 g

    light brown soft sugar

  • 100 g

    golden syrup

  • 150 g

    dark chocolate, chopped

  • 2

    ripe bananas, mashed

  • 425 g

    jumbo oats

  • 50 g

    pecans, roughly chopped

For the chocolate frosting
  • 75 mL

    double cream

  • 50 g

    butter

  • 150 g

    light brown soft sugar

  • 50 g

    icing sugar

  • 25 g

    cocoa powder

  • 25 g

    banana chips, roughly chopped to decorate

  • 1 tsp.

    vanilla extract

  • 25 g

    pecans, roughly chopped, to decorate

Directions

  1. Preheat oven to 190°C (170°C fan) mark 5. Grease and line a 20.5cm square cake tin with baking parchment.

  2. 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.

  3. Press mixture into the prepared tin and bake for 35-40min. Allow to cool completely in the tin.

  4. 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.

  5. 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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Per Serving:

  • Calories: 456
  • Fibre: 4g
  • Total carbs: 58g
  • Sugars: 38g
  • Total fat: 22g
  • Saturated fat: 10g
  • Protein: 5g

2025-01-14T12:02:43Z