Banana and peanut butter flapjacks

A tempting snack that's easy to nibble on and rich in calories
Banana and peanut butter flapjacks recipe, design for people with cancer
4 ratings
Recipe by: Sarah Drabble | Health Information Publications Manager

Snacking on high-calorie food like nuts is a good way to combat any weight loss that occurs as a result of cancer and cancer treatment.

This recipe has been designed by Sarah James. It is taken from Eat Well During Cancer, our booklet helping you to cope with the side-effects of cancer.

Recipe for people living with cancer

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Ingredients
  • 3 ripe bananas
  • 200g oats
  • 50g dried fruit, chopped into small pieces if necessary
  • 60g seeds
  • 2 tablespoons smooth peanut butter (ideally with no added salt and sugar)
  • 2 tablespoons sunflower spread
  • 1 tablespoon honey
  • 1 teaspoon cinnamon
Time
50 minutes plus cooling time
SERVES:
12
CALORIES:
169
FAT:
7.1g
SALT:
0.1g
SUGAR:
9g
5 A DAY:
<0.5
Method
  1. Preheat the oven to 180ºC/Fan 160ºC. Line a baking tray with baking parchment.
  2. In a large bowl, mash the bananas into a smooth paste. Add the oats, dried fruit and seeds; and mix thoroughly.
  3. Warm the peanut butter, sunflower spread, honey and cinnamon in a saucepan over a low-heat for about 2 minutes or until the spread has melted, stirring continuously.
  4. Pour the melted spread mixture over the banana and oats; and mix thoroughly.
  5. Transfer the mixture into the lined baking tray and spread to an even thickness.
  6. Bake in the oven for 35–40 minutes until cooked through and golden brown.
  7. Carefully turn out onto a cooling rack and allow to cool before cutting into 12 equal-sized squares.
  8. Serve or store in a sealed container – eat within 5 days. Alternatively, freeze and use within 3 months.
Peanut butter can be swapped for other types of nut butter, such as almond butter