Recipe Card

Banoffee and Walnut Flapjacks

These moreish flapjacks certainly pack a punch combining wholegrain oats with banana for sustained energy while tempting everyone with their irresistibly sweet, toffee taste.

Perfect for the kids or ideal for breakfast on the run!

Makes 9 flapjacks.

Ingredients

Available from British Corner Shop

1/2 a tin of Carnation Sweetened Condensed Milk
100g of Silver Spoon Dark Brown Soft Sugar
200g of Quaker Oats
40g of Crazy Jack Organic Walnut Pieces (chopped)
1 teaspoon of Schwartz Ground Cinnamon

To be Sourced Locally

100g of Unsalted Butter
1 large Banana

Method

Heat the oven to 175°C.

In a saucepan, slowly melt the sugar, butter and condensed milk to make a toffee mixture.

Mash the banana and mix in the walnuts and cinnamon.

When the toffee mixture is at a gentle boil (this is extremely hot!), pour over the banana, add the oats and combine carefully.

Press into a greased 20cm x 20cm tin and bake for 30-40 minutes until the top turns a light golden brown.

Cool thoroughly and slice into 9 generous squares.