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Preheat your oven to 180°C (160°C Fan, gas mark 4) and line a baking tin with parchment paper.
Add peeled bananas to a mixing bowl and use a fork to mash the bananas together. I like to leave small chunks of banana as this keeps the flapjacks moist.
Add in honey to the mashed bananas and mix together until evenly distributed.
Pour the porridge oats into the mashed bananas and honey mixture and mix together until thoroughly combined. Make sure all the oats are generously coated.
Pour the flapjack mixture into the lined baking tin and spread it evenly into all four corners. With the back of a spoon, press the flapjack mixture down.
Bake in the oven for 15 to 20 minutes or until the edges have turned golden brown. Once baked, leave the flapjack to cool down before cutting it into slices.