These are very gooey and chewier than most of the flapjacks because of the mashed banana.
Adapted from BBC ‘101 Cakes & Bakes’ book.
2 heaped tablespoons golden syrup
350g porridge oats (not jumbo oats)
1 ripe banana
1 teaspoon cinnamon
1/2 baking powder
pinch of salt
1. Preheat the oven to 170C. Butter a tin (I used 22 x 22 cm).
2. Melt together the butter, sugar and syrup in a large saucepan over a low heat, then stir in the oats, cinnamon, baking powder and a pinch of salt, until well combined. Peel and mash the banana, and add it to the mixture, mix to combine. Tip the mixture into the prepared tin and smooth the surface with the spatula or a metal spoon.
3. Bake for 20-25 minutes or until the edges are just beginning to turn golden brown. The mixture will feel fairly firm when you touch it.
4. Transfer the tin onto the wire rack and cut the mixture into the bars while still hot, then leave to cool completely before removing it out of the tin.