Soggy bottom banana flapjack

booter

Hi all! :wave: I've tried a couple of banana flapjack recipes (from these very forums ) to use up black bananas, but find that no matter how much tweaking I do, they always end up soggy on the bottom. Whilst they'res great served a dish, slathered with custard :drool: it's not so good as a cereal bar type snack! (It gets a bit messy!) Does anyone have a tried and tested banana flapjack recipe - which doesn't result in a soggy bottom

ragz_2

Have you tried cooking for longer? I never made banana flapjacks, always thought banana was too wet an ingredient.

booter

Yep - tried cooking for longer, reducing amount of butter/increasing amount of oats/adding more dried fruit etc. Although banana is a "wet" ingredient, flapjacks call for "wet" - melted butter usually

mother_noah

Have you tried turning it over and popping it back it the oven for the base to crisp up .

Chris25

are you using a silcone baking 'tin' - if so, I wonder whether a metal one would be better?
Or maybe you could try a larger dish so they aren't as thick?

booter

mother_noah wrote: »

Have you tried turning it over and popping it back it the oven for the base to crisp up .

I'm not quite sure how I'd turn it over without "oozing" or breaking up - it's really fragile when it's warm!

Chris25 wrote: »

are you using a silcone baking 'tin' - if so, I wonder whether a metal one would be better?
Or maybe you could try a larger dish so they aren't as thick?

I'm using metal - I just can't get on with silicone but it's not thick - less than half an inch.

Chris25

it's a bit of a mystery - hopefully, some of those that posted the recipes, might be able to enlighten you.
The only other thing I can think of, is to use only half the banana req'd & mix that into half the oaty mix and spread it over the other half that doesn't contain banana?

Skint_yet_Again

This recipe was given to my by another OS'er and I've made it loads of times with no soggy bottom

75g (3oz) butter
5 tbsp sugar
2 tbsp golden syrup
200g (7oz) porridge oats
large ripe banana
handful mixed chopped nuts (optional)

Melt butter, sugar, syrup on high 1-2 mins
stir in oats, mashed banana, nuts
Press into a *non metalic/microwaveable* greased dish (I use a quiche dish)
Cook on high 5 mins
Allow to cool then cut into slices

Really quick, easy and scrummy

booter

I've had a go at turning it over and baking again for 20 mins - now it's very crunchy on the outside (no, it's not burnt ) but still soggy in the middle - and the banana tastes like it's fermenting slightly :eek: Oh well - custard here we come It will not go in the bin!

Thanks for the recipe Skint yet Again:T Microwaveable - of course! Why didn't I think of that??:) I'll give it a go next time.

MrsCrafty

Another thing to try is to cook with foil for the first half, then remove for the second half, stops burning and gets rid of sogginess.

rising_from_the_ashes

I have this problem with my banana loaf ...... it's getting there (cooking longer at a slightly lower temp to try to stop the burning) but def still soggy on the bottom.