Melt butter and honey in a pan.
Chop and add fruit and apple juice.
Pour butter mixture over oats and add mashed banana.
Mix to fully combine, ensuring no dried oats remain.
Press down with the back on a spoon into a 20x20cm lined baking tin. Use a larger tin for thinner flapjacks or a smaller tin for thicker ones but adjust the cooking times accordingly.
Bake in a warm oven at 150C for 35-40minutes or until the flapjack is golden and beginning to pull away from the sides of the tin.
Cool then cut into pieces. Store in an airtight container for up to 3 days. Serve cold as a snack or warm with hot custard for a delicious dessert.
