Healthy Banana Flapjacks

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You won’t be able to get enough of these Healthy Banana Flapjacks. They are the perfect choice if you are looking for a vegan, refined sugar-free and gluten-free treat. Believe me you will be baking these and serving them to your friends and family time and time again.

Healthy Banana Flapjacks arranged on a metal tray

These Healthy Banana Flapjacks are on constant snack rotation in our house. They are ideal to have in the kitchen for the whole family to ward off mid-afternoon hunger pangs that don’t revolve around refined sugar. This recipe is golden and I guarantee you will be making it time and time again.

ingredients for banana flapjacks on a wooden board

Why should you make these Healthy Banana Flapjacks?

  • Perfect back-to-school or back-to-office healthy snack for lunchboxes.
  • No sugar. All the sweetness is from medjool dates and banana.
  • Deliciously chewy and fudgey texture.
  • Totally satisfying breakfast on the run.
  • Vegan!! Actually I used to make these flapjacks with melted butter but this vegan version with the coconut oil is better. It’s lighter and gives a slightly cleaner taste.

How do you make these flapjacks?

You start off by making a salted date caramel which is really just a fancy way of saying date paste. We use:

Dates
Water
Vanilla extract
Salt

Whizz this lovely foursome up in a food processor to create your caramel. And yes, it really does taste like a thick sweet golden caramel. Hard to believe there is no sugar!!

process image of making date caramel. Dates in a food processor and dates turned into caramel

What next?

Melt the coconut oil and whisk in the cashew butter, mashed banana and date caramel.

This is when the true magic happens. If you dare to dip a fingertip into this magic elixir then I warn you, there may be no coming back from it.

The fact that these flapjacks make it into the oven at all is a miracle each time.

Can’t find any cashew butter at the supermarket? It’s super easy to make your own – see this recipe.

saucepan of date caramel and a glass bowl of flapjack mixture

The final step

Smother the gorgeous nutty banana caramel mixture over the oats, mixing well together. Press into a tin and bake.

Two images of flapjack mixture in a bowl and flapjacks in a tin ready for the oven

Baker’s Tips

  • Make a double quantity of the date caramel as it blends up better in your food processor/blender. The date caramel is an amazing topping to porridge, mixed into coconut yoghurt, or can be used as the sweetener in sugar-free cakes like this Apple Blueberry Maple Cake.
  • For these flapjacks to be gluten-free then make sure to use gluten-free oats.
  • Use porridge oats rather than jumbo rolled oats as they hold together better.
  • The extra banana slices on the top are really important. So chewy and so good! 

Healthy Banana Flapjacks arranged on a metal tray

FAQs

Can you freeze these flapjacks? Yes. I recommend freezing before cutting up. As usual, double wrap to avoid freezer burn and take out the night before you want to eat to defrost on the counter overnight.

How long do they keep for? 3 days in an airtight container stored in a cool dark place.

Healthy Banana Flapjacks arranged on a metal tray with a bite taken out of one of them

Add-ins

This flapjack recipe is delicious on its own but you can pimp it up for something even more special. Why not try:

  • Chocolate – Dark chocolate chips (I feel like I always say this!)
  • Seeds – pumpkin seeds, sunflower seeds or hemp seeds
  • Dried Fruit – chopped apricots are particularly good here!

These Salted Date Caramel Banana Flapjacks are refined sugar-free and gluten-free for guilt-free snacking.

 

Do you want more vegan, no sugar and gluten-free snack recipes? Try these:

No-Bake Salted Chocolate Energy Bars
Coconut Lime Energy Balls
Best Granola Bars
Raw Blueberry Coconut Energy Bars

If you make these Healthy Banana Flapjacks then please leave a comment below and give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Healthy Banana Flapjacks arranged on a metal tray

Healthy Banana Flapjacks

You won’t be able to get enough of these Healthy Banana Flapjacks. They are the perfect choice if you are looking for a vegan, refined sugar-free and gluten-free treat. Believe me you will be baking these and serving them to your friends and family time and time again.
Print Pin Rate
Course: Snack
Cuisine: British
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 16 servings
Calories: 288kcal

Ingredients

  • 200 g medjool dates about 11
  • 60 ml warm water
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 170 g cashew butter
  • 175 g coconut oil
  • 120 g mashed banana about 1 large banana
  • 1 banana sliced for decoration
  • 350 g gluten-free porridge oats
  • 1 teaspoon ground cinnamon

Instructions

  • Preheat the oven to 170°C/ 150°C fan/ gas mark 3 and grease and line a 20cm square cake tin.
  • To make the date caramel pit the dates then place them in a food processor along with the warm water, vanilla extract and salt. Whizz together until completely smooth. You may have to scrap the sides of the processor a few times to help the process along.
  • Melt the coconut oil in a medium pan over a low heat then remove from the heat and stir in the cashew butter, date caramel and mashed banana.
  • Pour the oats into a large mixing bowl then smother with the banana caramel mixture until it is all mixed well together.
  • Press the flapjack mixture into the tin so the top is even and smooth. Cut the extra banana into slices then place on the surface of the flapjack. Bake in the oven for 25 minutes.
  • Remove from the oven and leave to cool in the tin.
  • Once cool, remove from the tin and cut into squares.

Notes

  • For these flapjacks to be gluten-free then make sure to use gluten-free oats.
  • Use porridge oats rather than jumbo rolled oats as they hold together better.
  • Don’t skip the sliced banana on the top!! So good.
  • Can't get to the shops for Cashew Butter? It's so easy to make, see this recipe.
  • You can add chocolate chips, pumpkin or sunflower seeds or even dried fruit like chopped apricots to make them really special.
  • These flapjacks freeze really well.
  • Store in a cool dark place for up to 3 days (if you can possibly resist them!)

Nutrition

Calories: 288kcal | Carbohydrates: 31g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Sodium: 149mg | Potassium: 277mg | Fiber: 4g | Sugar: 10g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg
Tried this recipe?Mention @FromTheLarder or tag #FromTheLarder!

This recipe was originally published in January 2017 but revised slightly to make vegan by swapping out the butter for coconut oil, adding more process photos and more tips and advice.

Comments

  1. is that 175 grams of butter? That’s more than a stick, that can’t be right/healthy?

    • Hi Natalie, 175g of butter is the correct amount for this recipe. The flapjacks are portioned up into 16 so that’s a little over 10g of butter per flapjack. I definitely think these flapjacks are a treat and not something that should be consumed with abandon. I wouldn’t class these flapjacks as a ‘health food’ by any standard. However I also don’t think butter is an ‘unhealthy’ ingredient as the body needs good fats for energy and fat also helps the body to absorb essential vitamins and minerals. Butter does contain a lot of these saturated fats so is not bad for you but also should only be eaten in moderation. I tend to eat lunch at 11.30 with my son so I find it a struggle to reach suppertime with my husband without something mid-afternoon to keep my energy levels in check and these flapjacks with their slow-releasing complex carbs certainly help with that, as well as having a little bit of sweetness from the dates and banana for good measure. I hope I have clarified this recipe a bit.

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