Banana Chip Crunchie


Serves: 12
Cooking time: 30 mins
125g butter, cubed
3 tbsp sunflower oil
125g suga
1/2 tsp ground cinnamon
100g banana chips
200g porridge oats
1 lightly greased small, rectangular baking tin (26cm x 17cm)

Preheat the oven to 180C.
Put the butter, oil, sugar, syrup and cinnamon in a saucepan over a low heat until the sugar has dissolved and the butter melted.
Snip, chop or smash the banana chips into small pieces.
Tip the banana and oats into the melted butter mixture and stir well.
Spread the mixture into the baking tin and press down evenly with the back of a fork.
Bake for about 20 minutes until the edges are beginning to brown.
Remove from the oven, cool for 10 minutes then cut down the middle of the flapjack mixture with a sharp knife and make 6 cuts across, to divide the mixture into 12. Leave until completely cold then remove from the tin. Store in an airtight container

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