Choc-hazelnut banana bars
Makes: 8
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Choc-hazelnut banana bars
'My choc-hazelnut banana bars are very simple and, as well as being gluten free, don’t contain any refined sugar. The base is a simple mix of bananas, peanut butter and oats – to which I’ve added dark chocolate chips and crunchy hazelnuts. They make a great breakfast bar or on-the-go snack,' says baker Becky
Makes: 8
Prep time: 15 minsTotal time: 
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Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Ingredients
- flavourless oil, to grease
- 4 ripe large bananas (around 450g–500g peeled weight)
- 120g peanut butter (smooth or crunchy)
- 250g gluten-free porridge oats
- 125g dark chocolate chips*
- 75g hazelnuts, chopped
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20cm square baking tin with baking paper.
- Mash the bananas in a large mixing bowl until nice and smooth, then mix in the peanut butter. Stir in the oats until well combined. Mix in 100g of the dark chocolate chips, 60g of the chopped hazelnuts and a pinch of salt.
- Spread the mixture into the prepared tin and evenly press it in. Try to get it nice and level on top before scattering on the remaining chocolate chips and chopped hazelnuts. Lightly press those in too, using the back of a fork.
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Bake for 15-17 minutes, until golden and slightly firm to the touch. Allow to cool completely in the tin before removing and cutting into bars.
*Use dairy-free chocolate if required.To storeThe bars keep for up to 4 days in an airtight container in the fridge, or can be frozen.
