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.
Ursula Hunt
These are the best flapjacks ever!
Camilla
Thank you Ursula:-)
Nora Saab
These look so good. I will be trying your recipe using regular oats. Thanks 🙂
Camilla
Fab Nora:-)
Anne Dalzell
i haven’t been on your blog in a while (i haven’t had a chance to check out any of my favourite blogs in a while) but it looks like you’re going from strength to strength – well done on The sun feature. gorgeous recipes as always Anne x
Camilla
Aaw, thank you Anne – yes we don’t always get enough free hours in a day!
Nayna Kanabar
These look really lovely and I love the chocolate coating on them making them super delicious
Camilla
Thanks Nayna the chocolate makes all the difference:-)
Anne Wallwin
very nice! this recipe will come in handy for the next school cake sale!
Camilla
That’s a great idea:-)
Marion Weir
Anything with chocolate gets a thumb up from me 😀
Heather Haigh
Love the idea of the mashed banana in the flapjack – definitely one to try.
Camilla
Thanks Heather, a moment of inspiration:-)
Gwen Maynard
Yum. Must give these a try.
Camilla
Even my niece has made these twice, so popular:-)
melanie crumpton
these look delicious
Yasmine choudhry
This looks so yummy x