Banana Chocolate Flapjacks

Finally looks like summer has arrived and gone are the wet miserable days. I spent a lot of time in my garden this bank holiday weekend, enjoying the warm sunny weather whilst hubby done gardening. So it seems like ages since I last did any baking. This morning I decided to bake another favourite flapjack recipe, Banana Flapjacks with dark choc chips. These flapjacks are not as chewy but moister due to the banana, giving these a different but lovely texture. If you have any bananas going ripe in the fruit bowl, these are the perfect excuse to do some easy, simple and quick baking!

Banana Flapjacks

125g unsalted butter

85g light muscovado sugar

2 tablespoons golden syrup

350g porridge oats

½ teaspoon baking powder

2 medium-sized ripe bananas, mashed

100g dark choc chips (optional)

Preheat the oven to 180C/350F/Gas 4 and lightly butter a 23 x 33cm/9 x 13 in swiss roll tin (I used a 23cm/9inch square cake tin and lined it with baking paper).Melt the butter, sugar and syrup in a bowl in the microwave (or in a pan over a very low heat), then tip in the oats, baking powder and a pinch of salt. Once combined, stir into the bananas and combine well (add choc chips and combine), then tip into the prepared tin, smoothing the surface with the back of a metal spoon.Bake for 20-25 minutes, or until the edges are turning golden brown and it feels fairly firm all over.Remove and cut into bars while hot, then leave in the tin until cold before transferring to a wire rack.