Food: My Healthy Banana Vanilla Flapjack Recipe

I’ve always been a huge carb eater, and no matter how much I try to get myself on a health kick, those stodgy cakes, breads, pastries and baked treats will always feature dominately in my diet.

I just can’t kick the carbs, but I have learnt to make healthier versions of the ‘bad’ carbohydrate foods and sweet treats I love so much. One of them is flapjacks and banana breads, in which I have been busy baking up a refined sugar-free, healthy version of this much loved treat.

I’m pretty impatient when it comes to baking – I don’t like preparing and mixing and folding and baking for hours on end. Us bloggers are busy enough! So this healthy eating treat is literally a wham bam thank you mam creation which takes just 30 mins all-in.

My refined sugar-free, healthy Banana and Vanilla Flapjack contains just four ingredients – but you can easily adjust it have feature just three ingredients, or even add to it and make it five or six.

It’s the perfect snack to bake on a Sunday evening, and slice up into squares. Then, you can wrap some pieces in tin foil and use as a snack for work when that sweet tooth appears! A small tray bake will last you a good few days . Just keep it wrapped in foil for freshness or an airtight container.

You Will Need:

  • 2 ripe bananas
  • 2 cups of oats
  • Enough almond milk to cover the mixture (3/4 cup)
  • 2 scoops Soy Vanilla Protein powder (optional)

Other optional ingredients: Honey, Blueberries, Cacao Powder. 


  • Mash the bananas with a fork, the older the bananas (more ripe) the easier they will mash.
  • Stir your oats in
  • Once combined, add in the vanilla protein powder and then enough almond milk to cover the mixture and make it a little ‘gooey-er’ – usually about 3/4 a cup
  • Stir all ingredients together. This is where you can add any extras, although remember that those like honey or chocolate chips make the recipe sweeter and not always as healthy. Blueberries are a great one though as they’ll burst as the oat mixture cooks.
  • Place the mixture in a small loaf tin lined with oiled baking parchment. I used foil as I had ran out, and just lightly greased it.
  • Bake in an oven at 180 degrees for 25-30 mins or until it looks nice and brown on top
  • Remove from oven and take it out of the tin
  • Slice the loaf and eat it hot or cold – I top with MyProtein Crunchy Peanut Butter when the flapjack is warm and it is DELICIOUS!

Let me know if you get round to making this yourself, or how you amend it!


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