Ingredients
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Olive oil, for greasing
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100g milk chocolate, broken into small chunks
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100g wholemeal plain flour
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50g caster sugar
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1/2 tsp baking powder
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1/4 tsp ground nutmeg
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1/2 tsp ground sweet cinnamon
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3 very ripe bananas, mashed
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30ml oat milk
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50g dairy-free butter, melted
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1 tsp vanilla extract
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1 large free-range egg, beaten
Directions
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Preheat the oven to 180C and line a 8 x 8 inch baking tin with baking parchment. Brush lightly with olive oil and set aside.
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In a mixing bowl, combine the milk chocolate chunks with the plain flour, caster sugar, baking powder, nutmeg, cinnamon and a pinch of salt.
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In a second bowl, add the mashed banana and stir in the oat milk, melted butter, vanilla extract and the beaten egg.
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Add the wet ingredients to the dry ingredients and combine until there is no flour visible. Pour into the prepared tin and smooth the top.
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Bake the chocolate and banana bars for 22-25 minutes until golden and a skewer inserted into the centre comes out clean.
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Cool on a wire rack, then cut into 12 squares before serving.
