serves 8

60 minutes


Step 1

  • 1 tbsp ground flax seeds
  • 2 large ripe bananas
  • 2 heaped tbsp peanut butter
  • 1/4 cup of Sweet Freedom Choc Shake Banana
  • 1 cup unsweetened nut milk
  • 1/2 tsp vanilla extract
  • 2 cups rolled oats
  • 1 tsp baking powder
  • 1 tsp ground cinnamon

Step 2 - Optional for decoration

  • 1 banana


  1. Preheat oven to 170 Fan / 190 C / 375 F / Gas 5 and line a 7 x 9 inch (18 x 24 cm) baking tray with parchment, covering the base and sides.
  2. In a small dish or cup mix the ground flax seeds with 3 tbsp cold water and set aside.
  3. Peel 2 ripe bananas, break into chunks and put in a large bowl.  Mash with a potato masher or fork.
  4. Add the peanut butter and Sweet Freedom Choc Shake Banana and whisk everything together.
  5. Whisk in the flax and water, nut milk and vanilla essence.
  6. Add the oats, baking powder and cinnamon and stir until well mixed.
  7. Pour into the prepared baking tray then top with optional sliced banana and sprinkle with coconut sugar if using (this just gives a lovely caramel coating over the top).
  8. Bake for 45 minutes until risen and set.
  9. Serve immediately or allow to cool completely in the tin before cutting into bars.
  10. Store in the fridge for up to 1 week or freeze in cut portions.


Thank you Sam and Phil @thecookandhim for a delicious recipe.

*We cannot guarantee that this recipe is allergen free.

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