• 12servings
  • 14minutes

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Nutrition Info . . .

VitaminsB6, D
MineralsFluorine, Silicon, Iron, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 150 g butter

  2. 150 ml maple syrup

  3. 125 g dried cranberries

  4. 2 large bananas , well mashed

  5. 375 g porridge oats

Instructions Jump to Ingredients ↑

  1. Heat oven to190C/170C fan/gas 5. Place the butter in a medium pan with the maple syrup and gently heat until melted. Stir in the cranberries. Remove from the heat, then add the mashed banana, stirring well. Tip in the oats and stir well until all the oats have been coated in the buttery mixture.

  2. Transfer the mixture to a 18cm/7in x 28cm/11in non-stick Swiss roll tin and level the surface.

  3. Bake in the oven for 10 mins until the top is just beginning to turn a pale golden. The mixture will still seem somewhat soft.

  4. Allow to cool for 10 mins in the tin before cutting into 12 squares. Use a fish slice to carefully remove the squares from the tin and cool completely on a wire rack.


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