Prep Time 15 minutes Cook Time 35 minutes Servings12 bars
- 2 large ripe Dole bananas
- 1 and 1/2 cups rolled oats
- 1/2 cup desiccated coconut
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/2 cup cranberries
- 2 tsp ground cinnamon
- pinch salt
- 3 tbsp pure maple syrup or honey
- 2 tbsp coconut oil melted
- Preheat your oven to 160 C and line the base and sides of a square or rectangular cake tin with baking paper (I used a 9 inch square cake tin).
- In a large bowl, combine the oats, coconut, pumpkin seeds, sunflower seeds and cranberries.
- Mash the bananas thoroughly until you have a thick paste. Stir in the coconut oil, maple syrup, cinnamon and salt.
- Combine the banana mixture with the oat mixture. Scoop into your lined baking tray and press the mixture down firmly (using the back of a spoon or your fingertips) until there are no gaps and the mixture is evenly distributed.
- Bake for approximately 35 minutes, or until the edges are starting to turn a deep golden brown and the middle feels firm.
- Remove from the oven and allow to cool before slicing into bars.
If the bars feel a little wet/damp on the underside after the cooking time, remove from the baking tin, place upside down on a baking tray and bake them in the oven for 5-10 minutes extra. This can be done before or after slicing into smaller bars.
*Use two large bananas in this recipe. You want about 2/3 to 3/4 cup of mashed banana puree for this recipe. If you have small bananas, you may need three.
*Swap the sultanas for dried cranberries, chopped dried dates or even some chocolate chips - so good!
*You can also swap the seeds for nuts if you prefer. If you’re using nuts, as they are a bit larger than seeds the bars will work best if you roughly chop them first, so they’re nicely distributed throughout the bars and the bars hold together well.