We have given the flapjack a decadent chocolate makeover. A fudgy textured, banana flavoured flapjack is topped with a rich chocolate ganache and sprinkled with crunchy banana chips and pecans. Delicious!
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Yields:
16
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Cal/Serv:
456
Ingredients
For the flapjacks
150g
unsalted butter, plus extra to grease
200g
light brown soft sugar
100g
golden syrup
150g
dark chocolate, chopped
2
ripe bananas, mashed
425g
jumbo oats
50g
pecans, roughly chopped
For the chocolate frosting
75ml
double cream
50g
butter
150g
light brown soft sugar
50g
icing sugar
25g
cocoa powder
25g
banana chips, roughly chopped to decorate
1tsp.
vanilla extract
25g
pecans, roughly chopped, to decorate
Directions
Step 1
Preheat oven to 190°C (170°C fan) mark 5. Grease and line a 20.5cm square cake tin with baking parchment.
Step 2
Put butter, sugar, syrup and chocolate into a medium saucepan over a low heat and melt gently. Stir to combine, then stir in the bananas, oats and pecans.
Step 3
Press mixture into the prepared tin and bake for 35-40min. Allow to cool completely in the tin.
Step 4
Make frosting: Put cream, butter and brown sugar into a medium pan over a medium-high heat. Bring to boil. Continue cooking
for 1min, stirring constantly. Remove from heat; stir in icing sugar, cocoa and vanilla.
Step 5
Spread warm frosting evenly over flapjacks and scatter over banana chips and pecans. Allow to set before slicing intot 16 squares.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
