Banana and peanut butter flapjacks

A tempting snack that's easy to nibble on and rich in calories

6 ratings

Nutrition: Per serving

Recipe by: Sarah Drabble | Nutritionist

Snacking on high-calorie food like nuts is a good way to combat any weight loss that occurs as a result of cancer and cancer treatment.

This recipe is from Eat well during cancer, our booklet helping people to cope with the side-effects of cancer. See all our recipes for people with cancer.

Recipe for people living with cancer

Preheat the oven to 180ºC/Fan 160ºC. Line a baking tray with baking parchment.
In a large bowl, mash the bananas into a smooth paste. Add the oats, dried fruit and seeds; and mix thoroughly.
Warm the peanut butter, sunflower spread, honey and cinnamon in a saucepan over a low-heat for about 2 minutes or until the spread has melted, stirring continuously.
Pour the melted spread mixture over the banana and oats; and mix thoroughly.
Transfer the mixture into the lined baking tray and spread to an even thickness.
Bake in the oven for 35–40 minutes until cooked through and golden brown.
Carefully turn out onto a cooling rack and allow to cool before cutting into 12 equal-sized squares.
Serve or store in a sealed container – eat within 5 days. Alternatively, freeze and use within 3 months.

Peanut butter can be swapped for other types of nut butter, such as almond butter