banoffee flapjacks

I honestly forgot just how much I loved flapjacks. I haven’t made any in so long, and I have no idea why. The other day I found myself craving them and knew I had to make some to share on here. However, being a lover of all things unconventional, I knew I had to create my own twist on the original, classic kind. One of my favourite sweet treats growing up had to be the classic Banoffee Pie. Theres just something about the rich combination of gooey caramel flavours and sweet, squidgy bananas. So, as I brainstormed ideas for my flapjack, I decided I had to incorporate some Banoffee!

With the soft, buttery texture that a flapjack has, it made perfect sense to merge it with the flavours of a Banoffee pie. Of course, the ingredients are a little different from your classic banoffee pie or flapjack, even though the flavours manage to create a similar, delicious taste.

To make the flapjack rich and creamy, I used Tiana’s cooking coconut butter (as it has no coconut taste) combined with smooth peanut butter. Then, for the banoffee taste, I used sweet maple syrup and slices of fresh banana. Although I simply added banana slices on top, its decadent, fruity juices managed to seep through the depths of the flapjack and create a fragrant banana taste. Mmm. These really are a bite of heaven.

The flapjack is definitely rich and indulgent, just as any flapjack should be. Therefore, I recommend slicing into either 12 or 18 pieces – I sliced them into 6 for the photographs, but I think that will definitely be too rich for most people!! Enjoy.


banoffee flapjacks

makes 12-18 slices


2 cups (210g) porridge oats

1 cup (100g) walnuts

2/3 cup (180g) smooth peanut butter

2/3 cup (110g) Tiana’s cooking coconut butter

1/2 cup (125ml) maple syrup *

2 medium bananas


* if you have an extra sweet tooth – add in an additional 2 tbsp maple syrup for a heightened caramel taste. I like to do this when I’m in need of a bit of added decadence!



1. Firstly, crush your walnuts into small pieces. Then, add them into a large mixing bowl with the porridge oats, stir together and set aside.

2. Next, add the peanut butter, coconut butter and maple syrup into a pan on a low-medium heat. Stir together for a few minutes until completely melted and will mixed. Then, remove from the heat and pour into your mixing bowl. Stir all together until well mixed.

3. Line your baking tray with baking parchment, and pour in your flapjack mixture. Then, slice your 2 bananas, and lay them on top of the flapjack mixture, covering it well. Place the flapjack into the oven and bake for 30-35 minutes.

4. When the edges of the flapjack are golden, remove from the oven and set aside to cool completely – this takes about 2 hours or so. When the flapjacks have cooled, slice and serve.


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  1. Oh, wow. These look phenomenal! I love how moist they are. I like anything banana and banofee. I must admit I’m often a little confused by what flapjacks are — I think we just don’t use that term in Canada very much. So is the definition something like cookie bars?

    1. Thank you so much! Me too. Ahh yes, they’re more well known in England! I think I would describe them like that or perhaps like soft oatmeal/granola bars! You can make them either crunchy or soft, but I prefer mine soft and moist! mmm 🙂

  2. I’m trying to find a link to a banoffee pie you had posted, but I can’t seem to locate it. Was it removed from your site for some reason? 🙁

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