A fantastic dish that is sure to leave smiles and full tummies all round. Just keep an eye out for the little ones sneaking cheeky bites of the flapjacks during cooking.
Melt the butter and golden syrup together in a pan to start the flapjacks. Mix in the granola and baking powder.
Line a baking tray with nonstick baking paper and spread out the flapjack mixture. Cook at Gas Mark 3, 160°C, fan 140°C for 15 minutes. Leave to cool then crumble into a bowl.
Slice the banana into 4 pieces but leave the skin on. Cooking time will depend on the size of banana - place into boiling water and cook until soft, approximately 10 minutes. Trivia time: Did you know that over 100 billion bananas are consumed worldwide, making bananas the fourth most eaten product after rice, wheat and corn.
Leave to cool and then remove the skin. Ask your little helper to crush with a fork in a bowl and set aside.
Heat the oven to Gas Mark 4, 180°C, fan 160°C. Over a medium heat, add oil into a pan. Once heated, add the chicken breasts and brown each side until golden. Season with salt and pepper.
Place the chicken breasts onto a baking tray and top each with the crushed banana. Ask your little helper to sprinkle the flapjack over the banana. Place into the oven for 10-15 minutes.
Meanwhile, over a medium heat add coconut milk into a pan and simmer until reduced by half.
If the coconut consistency isn't quite thick enough, mix 1 tsp of softened butter and 1 tsp of flour together to form a thickening paste. Add to the reduced coconut milk and stir together for 2 minutes.
To serve, arrange the chicken onto plates and drizzle with the coconut sauce around the outside. Ask your little helpers to garnish the plate with watercress. Serve immediately.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.