Last week for “National Oatmeal Cookie Day”, I did spend some time creating a bake a sweet treat using oatmeal but it didn’t turn out to be a cookie even though that is what I was intending to bake. Instead I made a Flapjack/Breakfast Bar/Slice (as my daughter would describe it).
I wanted to use up the overripe bananas and try creating something where I removed all the sugar from the recipe but as I don’t like the strong taste of overripe bananas I decided to add a little bit of maple syrup and chocolate chips to mask the banana flavour a little bit. This did add a bit more sweetness to the recipe but not too much as we are talking tablespoons here not grams.
[lt_recipe name=”Banana, Maple Syrup and Choc Chip Slice” servings=”8″ prep_time=”10M” cook_time=”30M” total_time=”40M” difficulty=”Easy” summary=”You can add any flavours you want to compliment the bananas and add a bit of sweetness to the recipe.” print=”yes” summary=” Nutritionally, one slice contains 237 calories, 11.4g total fat (15% daily total fat), 30.9g total carbohydrate (11% daily total carbohydrate), 3.7g fibre (13% daily fibre) (based on a 2000 calorie diet).” image=”https://www.love-to-bake.uk/wp-content/uploads/2018/03/bananaflap.jpg” ingredients=”2 bananas;2 tbsp maple syrup;8oz porridge oats;3oz butter;2 tbsp chocolate chips” ]Preheat the oven to Gas 4.;Line a rectangular baking tray.;Weigh out the porridge oats and butter in a bowl and rub the butter into the porridge oats.;Add the syrup, chocolate chips and mashed bananas and mix together.;Transfer to the baking tray and flatten down.;Bake for 20 – 30 minutes till turning golden at the edges.;Allow to cool before slicing into 8 pieces.;Store in an airtight container.[/lt_recipe]
The bananas, maple syrup and chocolate chips are providing a lot of calories, sugars and carbohydrate to the recipe but if you remove the syrup and reduce the butter by the a third a lot of the nutritional values are reduced. I have added these results below:-
- Calories 122.4
- Total Fat 7.0 g
- Saturated Fat 4.1 g
- Polyunsaturated Fat 0.5 g
- Monounsaturated Fat 1.7 g
- Cholesterol 13.7 mg
- Sodium 2.3 mg
- Potassium 92.0 mg
- Total Carbohydrate 14.8 g
- Dietary Fibre 1.9 g
- Sugars 5.1 g
- Protein 1.6 g
I didn’t use eggs or milk or flour in the recipe so that is three allergens I have removed in this recipe so I am classing this recipe as very healthy and it is great as a treat or snack on the run or in a packed lunch too. I baked the mixture in a tray and sliced it into handy sized pieces before storing in an airtight container. It lasted for about 5 days before the banana smell got too much for me and I had to throw away the last two pieces. I enjoyed it the most when it was fresh from the oven and still warm but my eldest daughter and my husband have been eating it for breakfast and snacks at work, as well as, in my daughter’s packed lunch.
This is a recipe which is really easy to make and all the family have enjoyed over the last few days. You could add nuts to this recipe, such as, walnuts or even some dried fruit to compliment the bananas. Another recipe which I am going to try again is to make a Chocolate Banana Cake using bananas as the main sugar source. I have made a Chocolate Banana Cake before and shared the recipe somewhere in my recipe books (I think). If you don’t like bananas you could try making these with apple sauce which I know some bakers have tried as a source of natural sugars instead of adding refined sugars. I have never tried creating using apple sauce but it is something I will be working with in the near future.