Banana and cocoa flapjacks recipe

  • Serves 9
  • 15 mins to prepare and 20 mins to cook
  • 246 calories / serving
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HE BANANCOCOAFLAP

Preheat the oven to 180°C (350°F) Gas Mark 4. Grease an 18cm square tin. In a large pan, melt together the butter, treacle sugar and syrup, stirring until the sugar has dissolved. Pour in the remaining ingredients and mix together well. Pour into the prepared tin and level the top. Bake for 18-20 minutes, then remove from the oven and leave to stand for 2 minutes before cutting into 9 or 12 flapjacks. Leave to cool completely in the tin.

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  • Ingredients

  • 100g unsalted butter
  • 35g treacle
  • 35g light muscovado sugar
  • 30g (1oz) golden syrup
  • 250g rolled oats
  • 15g cocoa powder
  • 2 medium bananas, halved horizontally and sliced
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  • Energy 1029kj 246kcal 12%
  • Fat 12g 17%
  • Saturates 6.2g 31%
  • Sugars 14g 16%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 30.7g Protein 3.8g Fibre 3g

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