Just spent the most heavenly weekend in Edinburgh. Having studied and lived there for five years, it is very much 'home from home' for me. Highlights of the utterly relaxing weekend were walking in the last of the afternoon light on the beach at Yellowcraigs, an outstandingly good burger at the farm shop at Fenton Barns, a wet and wild walk round Arthur's Seat and red wine and newspapers on Sunday afternoon. It was great to catch up with good friends - the distance makes it all too rare.
Just before I went, I spotted that the bananas that I received as part of the great organic fruit and veg box I received last week from Abel and Cole were in need of using up. Usually I opt for banana cake or banana muffins, but I thought I'd try something new this time around. When life give you rapidly browning bananas.... Make banana flapjacks!
These seemed to go down extremely well at work. I wasn't 100% convinced at first - they aren't quite as sticky as the usual flapjacks that I make. One colleague commented that they tasted 'quite healthy' (which is perhaps why I wasn't totally convinced!). I decided not to ruin her good intentions by sharing with her the amount of butter, sugar and syrup that goes into a decent flapjack. In any case, these really grew on me and would be an excellent addition to a packed lunch. For those who like the combination of chocolate and banana, I dare say these wouldn't be bad with a few chocolate drops stirred into the mixture.
The recipe comes from a little book from BBC Good Food called '101 Cakes and Bakes'. It is rather a good book filled with all kinds of scrumptious treats.
Makes approx 18
4oz light soft brown sugar
2 heaped tbsp golden syrup
12oz porridge oats
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp baking powder
2 medium very ripe bananas
1. Preheat oven to 180C. Butter a brownie tin/swiss roll tin (9 x 13 inch).
2. Melt the butter, syrup and sugar in a large saucepan, stirring to combine. Remove from heat and stir in the oats, spices and baking powder, plus a pinch of salt. Stir everything together until all the oats are nicely coated in the sticky, buttery mixture.
3. Peel and mash bananas and add to mixture. Stir to combine.
4. Scrape mixture into the prepared tin and spread out. I use a potato masher to flatten the top.
5. Bake for 20-25 minutes until the edges are just starting to shrink away from edge of tin and turn a little brown. The mixture should feel a little firm.
6. Transfer tin to wire rack and cut into bars whilst still hot (it will be almost impossible once they are cold). Leave to cool in the tin before easing each slice out with a palette knife.