Peanut butter & banana flapjacks (sugar-free, vegan, gluten-free)
Flapjacks originate from the UK and are in fact oven-baked oat bars cut into rectangles, typically made from rolled oats, butter, and brown sugar.
In my ongoing quest for sugar-free or low-sugar treats, I’ve come up with this healthier take on the original flapjacks recipe.
These sugar-free peanut butter & banana bars are packed with healthy protein, deliciously moist and naturally sweet thanks to the bananas and raisins.
As a bonus they’re super simple and quick to make!
A few notes:
- Make sure to use only overripe (black) bananas in this recipe, otherwise they won’t turn out that sweet.
- I usually make these without maple syrup (unless we have visitors), but if your kids aren’t used to a sugar-free diet (yet), I’d recommend adding in a few spoons of maple syrup or honey. It will make it easier to get them on board. You can then slowly reduce the amount of sweetness as you move forward.
- These also make a perfectly balanced breakfast for those super busy mornings.
These peanut butter & banana flapjacks are:
- Sugar-free
- Gluten-free
- Dairy-free
- Egg-free
- Vegan
- Low carb
- Paleo
- Yummy!
Ingredients
Makes 8 flapjacks
*Unless stated differently, my recipes are measured with US measuring cups like these ones.
** Recommended if your kids aren’t used to a sugar-free diet (yet). It will make it easier to get them on board, and then slowly reduce the amount of sweetness as you move forward.
Directions
Heat the oven to 180° C/356° F.
Melt the coconut oil.
Mash the bananas in a bowl and add all other ingredients. Stir well.
Line a medium-sized oven dish (mine is 16x22 cm or 6x9 inch) with parchment paper and add the mixture. Flatten and press down using a spatula or the back of a spoon.
Bake for 20-25 minutes until golden brown.
Allow to cool completely and cut in 8 squares (or more for small children).
Keep refrigerated for about a week in an airtight container.
Ingredients
Directions
Heat the oven to 180° C/356° F.
Melt the coconut oil.
Mash the bananas in a bowl and add all other ingredients. Stir well.
Line a medium-sized oven dish (mine is 16x22 cm or 6x9 inch) with parchment paper and add the mixture. Flatten and press down using a spatula or the back of a spoon.
Bake for 20-25 minutes until golden brown.
Allow to cool completely and cut in 8 squares (or more for small children).
Keep refrigerated for about a week in an airtight container.
Bonjour Amelie, j’aime beaucoup tes recettes qui correspondent a ma recherche de recettes avec moins de sucre, healthy, et bienveillantes pour mon SII… Mais j’ai une question : pourquoi rajouter de l’huile de coco quand il y a deja pas mal de beurre de cacahuètes ? Le gras contenu ne suffit-il pas ? Meme constat pour le gateau chocolat-patate douce…
J’aimerais savoir ce que tu en penses ! Merci !
Bonjour Flore, merci pour ton message qui me fait plaisir! En ce qui concerne les flapjacks, je pense qu’ils seraient un peu trop secs sans l’huile de coco, mais je n’ai jamais essayé. D’autre part, la recette ne contient que 2 càs d’huile de coco pour 8 flapjacks, donc ça ne fait pas beaucoup par part (et une part est amplement suffisante puisque très rassasiante). Et dernièrement, l’huile de coco est une excellente huile qui contient entre autres de l’acide laurique, qu’on ne trouve presque que dans l’huile de coco et le lait maternel, et qui favorise entre autres le bon cholestérol. Même chose pour les brownies à la patate douce. N’hésite pas à me contacter si tu as d’autres questions.