banana and chocolate chip flapjack

Banana and chocolate chip flapjacks

Cooking and preparation time

Cooking: 20 minutes

Preparation: 10 minutes


  • 60g Cacao butter
  • 60g coconut oil
  • 30g cashew nut butter
  • 3 ripe large bananas, peeled
  • 250g gluten free oats
  • 40g dark chocolate chips
  • 35g dairy free white chocolate chips
  • Tablespoon of flaxseeds
  • 1 and 1/2 tablespoons of maple syrup
  • tsp of vanilla extract


  1. Mash the bananas in a bowl with a potato masher
  2. Melt the cacao butter and coconut butter with the maple syrup
  3. Place oats in a bowl with the flaxseeds and chocolate chips
  4. Mix the melted cacao butter mixture with the mashed banana and add the vanilla extract
  5. Stir this mixture into the dry ingredients
  6. Press the mixture into a greased traybake tin
  7. Cook on 180C for around 20 minutes or until the flapjacks are firm to the touch and golden brown.
  8. Allow to cool, fully before cutting into bars
  9. Store in an airtight container for 3-4 days (they can be frozen for up to a month)
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