Categories: March

Ingredients

• 150g butter
• 75g soft light brown sugar
• 3 tbsp honey
• 350g porridge oats
• 50g toasted hazelnuts, chopped
• good pinch of cinnamon
• 1/2 tsp baking powder
• 2 medium bananas

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Melt the butter, sugar and honey in a large pan. Add the oats, hazelnuts, cinnamon and baking powder then give it all a good stir. Mash the bananas well, then stir them into the mixture. Spoon into a buttered 23 × 33cm tin, evenly smoothing down the surface.

2. Bake in the oven for 20-25 minutes until golden. Score into rectangles, then allow to cool in the tin, before transferring them to a wire rack.

Email to a friend | Print this recipe | Back