Healthy banana chocolate flapjacks

Whether you're looking for an after-school snack, a weekend tea time treat, a lunch box filler or a snack for your baby or toddler, these chocolate banana flapjacks are perfect.

My kids absolutely adore these and I love them too.

Here's why these flapjacks are great:

• can be made in one bowl
• freezer-friendly - great for batch cooking
• low in added sugar - with options to decrease or increase the sweetness to suit you
• good for babies/toddlers
• lunch box friendly
• taste delicious!

What is a flapjack?

A flapjack is a sweet treat traditionally made from oats, golden syrup, butter and sultanas. They look deceptively healthy - but actually contain an awful lot of sugar!

These chocolate banana flapjacks are a much healthier version.

NB: in some parts of the world a flapjack is a pancake and this would be described as an oat bar or granola bar.

Babies/toddlers

These banana chocolate flapjacks are suitable for babies and toddlers. They're particularly good for baby led weaning.

For young babies omit the chocolate chips and the maple syrup.

More flapjack recipes

If you like this you might also like:

• healthy flapjacks
• apple and cinnamon flapjacks
• date and apple flapjacks
• celeriac flapjacks
• beetroot oat bars
• vegan flapjacks (a non-healthy version from my other site, Cook Veggielicious)

Storage

You can store these flapjacks in a cake tin or they can be frozen.

• To store fresh allow to cool completely then transfer to a cake tin or other airtight container for up to three days.
• To freeze, once cool freeze on a lined tray or board for an hour, then transfer to a freezer bag or box. Label and date and freeze for up to three months.

Equipment

You will need:

• weighing scales, I prefer digital*
• measuring spoons*
• mixing bowl*
• wooden spoon*
• 20cm (8 inch) square cake tin*
• baking paper*
  

Ingredients for banana and chocolate flapjacks

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

Here's what you'll need to make these flapjacks:

• ripe bananas - the riper the better
• oats - I use regular porridge oats (not jumbo oats)
• cocoa powder - use unsweetened to keep it healthier. You could also use cacao powder.
• vegan chocolate chips - look for unsweetened dairy free chocolate chips for little ones. Can be omitted for little ones
• coconut oil - melted vegan butter or sunflower oil also work well
• maple syrup - adds a little extra sweetness but can be left out if you prefer

How to make healthy banana chocolate flapjacks 

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

Preparation 

Preheat the oven to 180°C (fan)/200°C/400°F/gas mark 6. Grease a 20cm (8 inch) square tin and line with baking paper.

Make the flapjacks

1. Mash two bananas until smooth

2. Place the mashed banana in a mixing bowl with 200g oats, 2 tablespoons cocoa powder and 50g chocolate chips. Stir to mix.

3. Pour over 90g melted coconut oil and (if using) 2 tablespoons of maple syrup. Mix well.

4. Transfer to your lined tin and flatten the top. Bake for 20 minutes.

If you've made this recipe please a leave a star rating and comment below. Thank you

Healthy banana and chocolate flapjacks

A huge hit with the kids I know these healthy banana and chocolate flapjacks are super easy to make. Low in sugar, vegan friendly, great for lunchboxes and can even be frozen for quick and healthy snacks.

4.64 from 19 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Snack

Cuisine British, Vegan

Servings 9

Calories 236 kcal

Equipment

• Weighing scales
• Measuring spoons
• Mixing bowl
• Wooden spoon
• 20cm (8 inch) square cake tin
• Baking paper

Ingredients

 

MetricUS Customary

 

1x2x3x

• 2 ripe bananas mashed
• 200 g oats
• 2 tablespoons cocoa powder
• 50 g vegan chocolate chips
• 90 g melted coconut oil or melted vegan butter or sunflower oil
• 2 tablespoons maple syrup optional

Instructions

 

• Preheat the oven to 180°C (fan)/200°C/400°F/gas mark 6.
• Grease a 20cm (8 inch) square tin and line with baking paper.
• Mash two ripe bananas until smooth
• Place in a mixing bowl with 200g oats, 2 tablespoons cocoa powder and 50g chocolate chips. Stir to mix.
• Pour over 90g melted coconut oil and (if using) 2 tablespoons of maple syrup. Mix well.
• Transfer to your lined tin and flatten the top.
• Bake for 20 minutes or until firm to touch.
• Remove from the oven and cut into squares in the tin while still warm. Leave to cool completely in the tin and then cut again before removing from the tin.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 236kcalCarbohydrates: 28gProtein: 4gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 202mgFiber: 4gSugar: 9gVitamin A: 17IUVitamin C: 2mgCalcium: 26mgIron: 2mg

Keyword banana chocolate flapjacks

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