Chocolate Covered Banana Nut Flapjacks

I think I’ve been eating too many flapjacks recently. Or maybe eating too much in general. It seems that I’ve gained four pounds in four weeks. Add that to the four pounds I gained in April (what is it with me gaining weight in months that begin with “A”?) and that puts me up eight pounds from my normal weight. Gaining anything over five pounds is enough to make me start to panic. Plus I can feel it in my clothes. Like that scene in Eat Pray Love where Liz and Sofi decide they need to buy big girl jeans after eating pizza in Naples. That’s where I’m at. Sigh. Gaining anything over five pounds is starting to make me panic, yes, but not enough to make me stop eating.

I’ve been noshing on a lot of bananas recently (trying to increase my potassium intake), but I can’t seem to eat them fast enough. I only like slightly under-ripe bananas (they must be tinged green). So bananas tend to go ripe relatively quickly in my house. Which means I need to find reasons to use them in recipes.  Like a new flavor flapjack. I really need to stop making/eating flapjacks. Buuuuuut they are just so dang easy to make. And tasty, too.

No, these flapjacks are not the same thing as pancakes. They’re not even similar to pancakes. They’re sort of like a granola bar. But fattier and better. Eat them for breakfast, as a snack, or on the go when you’re catching a train on your way across the English countryside.


  • 1 c. butter
  • ½ c. brown sugar
  • ½ c. golden syrup
  • 1 c. walnuts, crushed
  • 4 c. instant or quick oats
  • 1 c. mashed banana (about 3 small or 2 medium)
  • 1 tsp. salt
  • 1 ½ c. chocolate chips


  1. Preheat oven to 350 degrees.
  2. Heat butter, sugar and syrup in large saucepan until melted. Pour over oats, salt and mashed up banana and mix well.
  3. Spread mixture into an 8-inch square pan lined with parchment paper and bake for 20 to 25 minutes or until golden brown. Remove from oven and top with chocolate chips. Once chocolate chips have turned shiny and begun to melt, spread chocolate evenly over the top using the back of a spoon. If you’re having trouble melting the chocolate chips sufficiently, throw the whole pan back in the oven for a few minutes to get the chips nice and melty and spreadable. Sprinkle with pieces of walnut or flakey sea salt if you’re really adventurous.
  4. Allow to cool completely, then cut into desired size. Store in airtight container.

These banana bread meets flapjack bars are softer and a bit more crumbly than other flapjacks I’ve made, but could be the most perfect breakfast bar ever. Perfect if you’re not overly concerned about health, that is. With a strong banana taste and covered in a layer of thin chocolate, these bars hit the spot. I cut mine into 16 squares. Try to eat just one. I dare you.

Recipe rating: 

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