Lets be honest – this is an extra moist and slightly less sugary flapjack but by calling it oatmeal, not only does it immediately become yankee-fied, it also becomes breakfast appropriate. Maybe for a buffet brunch, maybe for weekdays at the office. Either way, every one of us with excellent intentions and poor execution needs multiple ways in our arsenals to use up banana’s that are just too ripe to eat.
The recipe is adapted from this post on the How Sweet Eats site. I know I’ve taken out the booze but even I just about draw the line at a boozy weekday breakfast. Sad times! Feel free to douse it in Bourbon or other booze as nature surely intended! Just replace some of the milk.
4 Tbsp Honey
2 Ripe Bananas
2 Tsp Vanilla Extract
80ml Maple Syrup
1 Large Egg
1 x 410g Tin Evaporated Milk
180g Rolled Oats
1 Tsp Baking Powder
1 Tsp Sea Salt Flakes
1 Tsp Ground Ginger
75g Chopped Pecans
Preheat the oven to 180c. Line a square roasting/brownie pan with foil then greaseproof paper.
Melt 120g Butter and 4 Tbsp Honey in a large mixing bowl – I go straight into the microwave – otherwise melt in a small pan on the hob then add to the bowl.
Mash 2 Ripe Bananas into the melted butter and honey then zest 1 Orange into the bowl then add the juice. Stir to combine.
Stir in 2 Tsp Vanilla Extract, 80ml Maple Syrup, 160ml Milk, 1 Large Egg and 1 x 410g Tin Evaporated Milk.
Finally stir in 180g Rolled Oats, 1 Tsp Baking Powder, 1 Tsp Sea Salt Flakes, 1 Tsp Ground Ginger and 75g Chopped Pecans.
Pour into the prepared tin and bake for 35 to 45 minutes, or until the oatmeal is set and the top is golden.
Allow to rest for a few minutes before serving.
Serve with yoghurt, some more bananas, maybe a dash more maple syrup.