• 300 g (10½ oz) pitted dates
• 200 g (7 oz/2 cups) rolled (porridge) oats
• 60 g (2¼ oz) wholemeal (whole-wheat) flour
• 30 g (1 oz/⅓ cup) desiccated (shredded) coconut
• 80 g (2¾ oz) banana chips
• 1 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 125 ml (4 fl oz/½ cup) mild olive oil
• 120 g (4¼ oz) agave nectar
• 2 ripe bananas, broken into pieces
• 2 tablespoons chia seeds (optional)

Heat the oven to 180°C (350°F/Gas 4). Line a 20 cm (8 inch) square baking tin with foil, letting the edges of the foil overhang the sides.

Put all the ingredients in a food processor and blitz to make a coarse but well combined batter. Scrape into the prepared tin and bake for 30 minutes. The top should be firm and slightly golden. Leave in the tin for a couple of minutes, then lift onto a wire rack to cool.

Cut into 16 squares. Eat warm or cold.