2 bananas, about 300g in total, weighed with their skins on
2 1/2 tablespoons olive oil
3 tablespoons honey
50g wholemeal flour
100g rolled oats
100g dried apricots, roughly chopped
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Method Prep:25min › Cook:30min › Ready in:55min
Preheat the oven to 180 C / Gas 4. Grease a 28×18cm (11×7 in) cake tin and line the bottom with baking parchment.
Roughly chop the sunflower seeds, pumpkin seeds and sesame seeds. Peel and roughly mash the bananas.
Melt the butter and olive oil in a saucepan and stir in the honey. Add the chopped seeds and mashed bananas, together with the wholemeal flour, oats and apricots. Mix together well, then spoon the mixture into the prepared tin and level the surface.
Bake for about 30 minutes or until golden brown. Leave to cool in the tin for 5 minutes, then mark into 14 bars and leave to cool completely.
The bars can be kept in an airtight tin for up to 2 days, and can be frozen for up to 2 months. Wrap them individually in freezer wrap or foil and thaw at room temperature.
Instead of using olive oil, you can increase the butter to 100g instead. You can also use 2 1/2 tablespoons of a neutral oil, such as rapeseed or sunflower.
Tasty and easily adapatable. I don't bother with the oil or bananas, just add whatever fresh or dried fruit I like. Apple and cinnamon is good as is dried mixed berries. Sometimes I need a tad more oats to get it stodgy enough depending on the ingredients. - 17 Apr 2013