My two little humans broke up with bananas, so I was left with a bowl of over ripe ones. During nap tine, I decided to convert some into something tasty before they got to the point of no return. These banana cake bars are super quick to make, and a lovely sweet pick me up in the afternoon (or after dinner)!

Ingredients

3 medium sized bananas, mashed
45g coconut oil, melted
1 tsp vanilla bean paste
30g milk of your choice (I used coconut milk)
1 egg, lightly beaten
120g wholemeal flour, sifted
60g soft brown sugar
1 tsp baking powder
½ tsp ground cinnamon
85g chocolate of your choice, chopped or in chocolate chip form (I had leftover white chocolate chips at home)

Method

Line a square 20 x 20 cm baking tin with parchment paper and pre-heat the oven to 160 degC.

In a large mixing bowl, combine all the dry ingredients. In another mixing bowl or jug, swirl together the coconut oil, milk, egg and vanilla bean paste. Slowly, add the wet ingredients to the bowl of dry ingredients and mix until just combined.

Carefully transfer the mixture into the baking tray, and flatten slightly so the surface is nice and even. Bake in the oven for 30-35 minutes, until lightly golden or when testing with a skewer it cones out of the cake clean.

Cool completely before cutting into even squares.

Banana cake bars can be store in an airtight container for up to five days at room temperature, up to one week in the fridge or up to three months in the freezer.