This recipe is great for using up ripe bananas that nobody likes and get left in the fruit bowl. You can add nuts, seeds, chocolate drops and other dried fruit too; create your own variety. Ideal for popping in packed lunch boxes and snacking on mid-morning when you are in need of a sweet fix.
- 40g unsalted butter
- 60g soft brown sugar
- 1 tsp golden syrup
- 225g gluten and wheat free porridge oats
- 50g raisins
- 2 ripe bananas
- 1 apple - peeled - cored and chopped
Diet: Gluten and Wheat Free
Pre-heat the oven to 200°c, 180°c fan, gas mark 6.
In a pan, melt the butter with the sugar and golden syrup, stir well until smooth and then remove from the heat.
Mash the bananas and mix them into butter mixture. Add the raisins, oats and apple and spread into a greased baking tray - if you’ve saved the tray 15cm x 20cm.
Flatten with the back of a spoon and bake in the preheated oven for 15-20 minutes until slightly brown. Mark out into pieces whilst still warm and in the tin and allow to cool properly before removing. Store in an airtight container.