Ingredients:

  • 3 large overripe bananas (approx. 375g)
  • 2 cups rolled oats (180g)
  • 1/2 cup natural peanut butter (125g)
  • 1/4 cup ground flaxseed (30g)
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1/4 cup dark chocolate chips (40g)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, ensuring there is an overhang on the sides for easy removal.
  2. In a large mixing bowl, mash the bananas using a fork or potato masher until they reach a liquid consistency with very few lumps.
  3. Whisk the natural peanut butter into the mashed bananas until the mixture forms a smooth, tan-colored emulsion.
  4. Fold in the rolled oats, ground flaxseed, cinnamon, and sea salt. Mix until the dry ingredients are fully incorporated into the banana-peanut butter base.
  5. Gently stir in the dark chocolate chips or cacao nibs.
  6. Transfer the mixture to the prepared baking pan, pressing down firmly to ensure an even thickness. Bake for 20 minutes or until the edges are golden brown and the center is set.
  7. Let the pan cool completely on a wire rack for at least 30 minutes until the structure has fully firmed up.