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.
