Family food blogger and mother-of-two Rachel Brady shares her tasty recipe that the whole family are sure to enjoy.
To combat after-school munchies, I have some no bake banana and chocolate flapjacks that feel and taste like a treat, but also have plenty of good energy providing nutrients in them. They are easy to whip up on a Sunday and freeze well too. Keep them in the fridge if making over the summer!
Makes 16 rectangles
- 100g dark chocolate
- 2tbsp peanut butter
- 2tbsp butter
- 2 ripe bananas, mashed
- 225g porridge oats
- Pinch salt (optional)
1. Line a flapjack tin with some baking paper.
2. Pop the broken up chocolate, peanut butter and butter in a microwave safe jug or bowl. Heat on high for 30 seconds – be careful not to overcook it. If the chocolate hasn’t melted after this time, then stir and let it melt in its residual heat.
3. Mix with the bananas, oats, add melted chocolate and butters and pop in the tin, pressing down.
4. Refrigerate overnight and cut into rectangles the next day.
And that’s it!
Go to www.wellwornwhisk.co.uk for more of Rachel’s recipes.
More like this:
5 fabulous sugar free snacks
Apple and cinnamon scones
Gluten free lemon coconut bars