Banana, Honey and Pecan Flapjacks

When I was on maternity leave I went to a mum and baby yoga class once a week, and at the end of every class we had tea and homemade flapjack cooked by the instructor. This has led to me having a slight obsession with cooking flapjack which my waistline does not appreciate! I have experimented with lots of different flavour combinations and so far this has been my favourite. This recipe substitutes sugar and honey for the traditional golden syrup used in flapjacks; if you are not a fan of honey then you can use golden or maple syrup instead. The bananas are laid in the middle of the flapjack and make it quite moist and dense; if you prefer crunchy flapjacks you might want to omit them. If you like a crumbly flapjack, put  more oats in, as this makes them quite dense.

Makes 16 flapjacks

Ingredients
250g butter (unsalted or slightly salted will both work well)

200g brown sugar
5 tbsp honey or syrup of choice
400g oats
50g pecans, chopped roughly

2-3 ripe bananas, sliced

Instructions
Grease/line a 23cm square/brownie tin. Preheat the oven to 190 degrees C/375 degrees F/Gas Mark 5

1. Melt butter in a pan on a low heat. Stir in the brown sugar and honey/syrup and stir until mixed.

2. Add oats and pecans and stir through. Remove from heat.

3. Place half the mixture in the tin. Arrange the chopped bananas on top, before adding the rest of the mixture. This creates a sort of 'flapjack banana sandwich'.

4. Bake in the oven for 20-25 minutes until the edges begin to brown. Remove and place on a cooling rack. Score the flapjack before it cools to aid in cutting, and cut into squares when cool.