Gooey and yummy Spelt Banoffee Flapjacks with Dark Chocolate are healthier than your average flapjack!
Today I’m sharing my Spelt Banoffee Flapjacks with Dark Chocolate with you!
It was my mother’s birthday last week and one of the home-baked treats we had was a lovely chocolate flapjack.
I came away with the recipe (it was one from her head) and decided to give it a makeover.
I was toying with adding apple but on seeing a very ripe small banana in the bowl decided it might be perfect for a Banoffee flavour. Then I decided to use some Organic Spelt Porridge Oats in the cupboard too.
Well, the result was a very healthy(ish), gooey and tasty flapjack!
The spelt porridge flakes have a lovely grainy texture and are packed with fibre and minerals that you don’t get with ordinary porridge oats. Dark chocolate is also good for you and contains iron and bananas packed with potassium, so I think these flapjacks are a very virtuous treat.
My son is currently studying for his GCSEs, and I keep stressing to him how good bananas are for you, particularly for the brain and memory.
My Spelt Banoffee Flapjacks with Dark Chocolate didn’t last long here as everyone had a couple of slices after dinner the other night.
These flapjacks would be a great treat to put in your kid’s lunch boxes or to take on a picnic.
More Flapjack Recipes
What’s your favourite flapjack flavour? Here are a few ideas from fellow bloggers:
- Chocolate Drizzle Flapjacks – Fab Food 4 All
- Chocolate & Peanut Butter Flapjacks – Penne for your Thoughts
- Marmalade Flapjacks – Foodie Quine
- Chocolate & Coconut Flapjacks – Tin & Thyme
Pin for later!
Spelt Banoffee Flapjacks with Dark Chocolate
Ingredients
- 75 g Butter lightly salted
- 75 g Light Brown Muscovado sugar
- 1 Small ripe banana (about 120g in skin), mashed
- 125 g Spelt porridge flakes or porridge oats
- 50 g Dark chocolate
Instructions
- Preheat oven to 180⁰C.
- Grease and line a 17.5cm/7” round shallow cake tin.
- Melt the butter and sugar in a saucepan over low heat until melted.
- Stir in the mashed banana.
- Add the spelt porridge flakes and mix in thoroughly.
- Tip the mixture into the cake tin and pat down and even surface with the back of a spoon.
- Bake in the centre of the oven for 20 minutes or until firm to the touch and golden.
- Whilst still warm mark into 8 sections and allow to cool in tin.
- Once cool remove from tin and place on a wire rack.
- Meanwhile melt the 50g of dark chocolate over a bowl of barely simmering water.
- Pour chocolate over the middle of the cooled flapjack and spread in a circular motion with the back of a spoon.
- Allow to cool before cutting up and serving.
Krzysia
These sound really tasty & I love recipes that use up bits you have lying around.
Camilla
Thanks Krzysia, they are fab-)
Sam McKean
These sound absolutely incredible, I can’t wait to try making them!
Camilla
Great Sam, do let me know what you think;-)
Martina Evans
Fab combo, these look really delicious! Love the idea of banoffee flapjacks!
Lisa Williams
what a delicious idea …. I never thought to add banana and its so good to have a way of getting through those over ripe ones 🙂
Camilla
Thanks Lisa, yes it’s great for using up those ripe bananas:-)
Tina deacon
Wow these look and sound amazing will be trying there soon
Camilla
Thanks Tina, do let me know what you think:-)
Paul Wilson
Love a bit of flapjack.
Tracy Nixon
These sound delicious! Love banoffee and flapjack !
Camilla
Thanks Tracy:-)
Christine Lockley
Love this recipe and it doesn’t last too long in the tin so it’s now a regular make
Camilla
Brilliant, so pleased to hear that:-)
Maya Russell
I love the way you put the dark chocolate on – lovely recipe.
Camilla
Thank you Maya:-)
Claire
Wow! These look delicious 🙂 I’m definitely going to make them for my friends.
Keep smiling 🙂
Claire
Camilla
Great, do let me know what you think-)