Instructions

MAKE THE BANANA BREAD FLAPJACK BASE:
1.Preheat oven to 350°F (175°C). Line 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. In large bowl, combine oats, flour, both sugars, cinnamon, nutmeg, and salt.
3. In small saucepan, melt butter with golden syrup over medium heat, stirring until completely combined.
4.Remove from heat and stir in vanilla extract.
5. In separate bowl, mash very ripe bananas until mostly smooth with some small lumps remaining for texture.
6. Stir mashed bananas into warm butter mixture until well combined.
7. Pour butter-banana mixture over oat mixture and stir thoroughly until all ingredients are evenly coated.
8. Fold in chopped walnuts until evenly distributed.
9. Press mixture firmly into prepared pan using back of large spoon, ensuring even thickness and well-packed corners.

BAKE TO INTENDED TEXTURE:
10. Bake 20-22 minutes until edges are set and lightly golden but center remains soft (this soft texture is intentional for banana bread consistency).
11. Test for doneness: edges should be firm but center should yield slightly to gentle pressure.
12. Cool completely in pan on wire rack, about 1 hour, before adding layers.
PREPARE THE WALNUT PASTE (make while base cools):
13. In food processor, pulse walnut halves until very finely chopped, about 30 seconds.
14. Add brown sugar, softened butter, honey, salt, and vanilla extract.
15. Process continuously for 1-2 minutes until mixture forms smooth, spreadable paste similar to nut butter consistency.
16. Using offset spatula, spread walnut paste evenly over completely cooled flapjack base in thin, smooth layer.

MAKE THE WHITE CHOCOLATE HONEY GANACHE:
17. Place chopped white chocolate in medium heatproof bowl.
18. In small saucepan, heat cream and honey over medium heat until just simmering (small bubbles around edges).
19. Pour hot cream mixture over white chocolate and let sit undisturbed for 2 minutes.
20. Whisk from center outward in small circles until completely smooth and glossy.
21. Whisk in butter and salt until fully incorporated and ganache is smooth.
22. Cool at room temperature for 15 minutes, stirring occasionally, until slightly thickened but still spreadable.
23. Using offset spatula, spread ganache evenly over walnut paste layer, creating smooth surface.

CREATE THE CARAMELIZED BANANA TOPPING:
24. Slice firm bananas into uniform 1/4-inch rounds (slightly underripe bananas work best to maintain shape).
25. Heat butter in large skillet over medium heat until melted and beginning to foam.
26. Add brown sugar and honey, stirring constantly until sugar dissolves and mixture begins to bubble, about 1-2 minutes.
27. Add banana slices in single layer (work in batches if necessary to avoid overcrowding).
28. Cook for 2-3 minutes per side until golden brown and caramelized, gently turning with spatula.
29. Sprinkle cooked bananas with cinnamon and salt while still in pan.
30. Working quickly while bananas are still warm, arrange caramelized banana slices decoratively over ganache layer, slightly overlapping for visual appeal.

FINAL SETTING AND SERVING:
31. Allow all layers to set at room temperature for 1 hour until ganache is firm and banana topping has adhered.
32. Cut into 16 squares using sharp knife, wiping clean between cuts for neat edges.
33. Store covered at room temperature for up to 2 days, or refrigerate for firmer texture (bring to room temperature 15 minutes before serving).

SERVING NOTES:
Best served at room temperature to appreciate the soft banana bread texture
Can be made 1 day ahead without banana topping; add caramelized bananas on day of serving for best appearance