I've seen so many blogposts and social media rants about Brexit lately, with both sides as passionate and self-righteous and quite frequently aggressive as the other, that it was a breath of fresh air to read Dominic at Belleau Kitchen's take on it becase it focused on ... banoffee flapjacks ! I often make banana bread but I'm still on a mission to use up my glut of porridge oats so this sounded like a great combination. I took an awful lot of liberties though so make sure you head over and check out his original recipe
Banana & Coconut Flapjacks
125g coconut sugar
125g golden demerera sugar
3 tablespoons golden syrup
3 tablespoons honey
250g jumbo oats
50g dessicated coconut
Put the oats and dessicated coconut in a large bowl.
Add the banana, chopped into large chunks.
I'm still getting to grips with coconut flour and coconut sugar but I thought it worked really well in this recipe. It has a slightly "grittier" texture than brown sugar but has a similar flavour and sweetness and it created a smooth caramel with the demerera sugar and butter.
Put both sugars, the butter, honey and golden syrp in a saucepan and melt over a low heat, stirring continually. Pour it into the oats mixture.
Stir it all up and press into a greased tray. Make sure the banana chunks are evenly spread out.
Bake for 20 minutes at 180°. Cut into squares while still warm but leave to cool before removing to a plate.
They're beautifully gooey and moist and the chunks of molten banana give them a surprising softness.
I was impresed at how well they held together too, which isn't always the case with flapjacks.
I'm adding this to the #KitchenClearout linky because it used up some more of my stash of oats, as well as half a bag of coconut sugar.