Enjoy a delicious and nutritious snack that will keep you energised throughout the day with these squidgy banana, peanut butter, and honey flapjacks.
These simple oat bars are a perfect blend of flavours and packed with wholesome ingredients to fuel your body.
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They're ideal for breakfast on-the-go, a midday snack, or a post-workout treat.
These easy banana and honey flapjacks combine the natural sweetness of ripe bananas, the rich creaminess of peanut butter, and the golden goodness of honey.
You might also like to try fruity raspberry flapjacks, sticky date flapjacks, and air fryer flapjacks!
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🛒 Ingredient notes
Oats - use ordinary rolled porridge oats. Don't use jumbo oats as they don't absorb the melted butter mixture very well. Quick cook oats can also be used, but the texture of the flapjacks will be very soft.
Bananas - 3 medium over rips bananas, mashed.
Peanut Butter - smooth peanut butter for creaminess. For extra texture use crunchy peanut butter.
Butter - unsalted butter is best.
Honey - clear runny honey or swap for golden syrup.
Sugar - light brown sugar gives the flapjacks a lovely squidgy texture or use demerara instead.
Vanilla Extract - use a good quality extract and not essence for extra flavour.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
Prep: Grease and line a 20cm (8 inch) square baking tin with nonstick baking paper and preheat the oven to 180°C (160°C fan/ Gas 4/ 350°F).
- Place the butter, peanut butter, honey, and sugar in a saucepan and melt them together on the hob over low heat. Stir continuously to prevent the mixture from burning.
- Remove the pan from the hob and mix in the oats, mashed bananas, and vanilla extract. Stir until combined.
- Press the mixture into the prepared tin.
- Bake in the oven for 22 minutes. Remove from the oven, score the top of the flapjack into bars with a sharp knife, and leave to cool completely.
Top Tips
- Grease and line your baking tin with nonstick baking paper (parchment) to ensure the flapjacks don't stick to the sides of the tin.
- The riper the bananas, the sweeter your flapjacks will be.
- Melt the butter, peanut butter, honey, and sugar over low heat to prevent burning and ensure a smooth mixture.
- Firmly pack down the flapjack mixture into the tin to ensure the bars stick together and don't crumble when cut.
🍴 Serving suggestions
Enjoy the banana and peanut butter flapjacks as a quick and energising breakfast with a cup of coffee or tea.
They also make a convenient on-the-go snack, a sweet addition to lunchboxes or picnics, or served as a simple dessert with vanilla ice cream!
📖 Variations
- Add chopped almonds, walnuts, or pecans for extra crunch.
- Mix in dark chocolate chips or drizzle melted chocolate on top.
- Incorporate dried fruits like raisins, cranberries, or apricots.
- Add a teaspoon of cinnamon or nutmeg for a warm, spicy flavour.
- Sprinkle in chia seeds, flaxseeds, or sunflower seeds for added texture and nutrition.
- Stir in shredded coconut or top with coconut flakes before baking.
- Add fresh or frozen berries like blueberries or raspberries to the mixture.
- Mix in a scoop of your favourite protein powder for an extra protein boost.
🥡 Storage
Store - in an airtight container at room temperature for up to a week to keep them fresh and chewy.
Freeze - the flapjacks can be frozen for up to three months.
❓ Frequently asked questions
Yes, you can substitute peanut butter with almond butter, cashew butter, or any other nut butter you prefer.
To make them gluten-free, use certified gluten-free oats.
Ensure you press the mixture firmly into the baking tin and allow the flapjacks to cool completely before cutting.
Stored in an airtight container, flapjacks last up to a week at room temperature or three months in the freezer.
More oaty treats
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Recipe
Banana, Peanut Butter and Honey Flapjacks
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Ingredients
- 100 g Butter
- 100 g Smooth Peanut Butter
- 200 g Light Brown Sugar
- 5 tablespoon Honey
- 1 teaspoon Vanilla Extract
- 3 Ripe Bananas mashed
- 360 g Oats
Instructions
- Preheat the oven to 180℃ (160℃ Fan/ Gas 4/ 350℉) and line a 20cm (8 inch) square baking tin with nonstick baking paper.
- Place the butter, peanut butter, honey, and sugar in a saucepan and melt them together on the hob over low heat. Stir continuously to prevent the mixture from burning.100 g Butter, 100 g Smooth Peanut Butter, 200 g Light Brown Sugar, 5 tablespoon Honey
- Remove the pan from the hob and mix in the oats, mashed bananas, and vanilla extract. Stir until combined.1 teaspoon Vanilla Extract, 360 g Oats, 3 Ripe Bananas
- Press the mixture into the prepared tin with the back of a spoon.
- Bake in the oven for 20-22 minutes until lightly golden. Remove from the oven, score the top of the flapjack with a sharp knife, and leave to cool completely before cutting into bars.
Ben
Amazing soft flapjacks. My kids loved them and a great way to use up black bananas.