Instructions

1. Pre-heat oven to 180°C/160°C Fan/gas 4 and line a square 23cm (9 inch) baking tin with parchment paper.
2. Mash the bananas until there are no lumps, this can be done in a blender or with a fork, then mix with the vanilla. Combine puréed banana with dry ingredients in a bowl and mix until thoroughly mixed. Using clean hands is the most effective way to make sure all ingredients are blended.
3. Press the mixture evenly into the prepared baking tin and bake in pre-heated oven for 30 minutes or until the edges are golden and beginning to crisp.
4. Leave baking pan to cool on a rack, about 10 minutes. Once mostly cooled, remove from pan and peel away parchment paper. Use a sharp knife to cut into about 10 bars.
5. Store at room temperature in an airtight container. Will keep for about 5 days.