Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease or line a small baking tray with baking paper.
In a bowl combine mashed banana, peanut butter, coconut oil and eggs. Stir in almond meal, baking powder and sea salt until just combined.
The mixture will be thick and may still be a touch lumpy, press into the lined tin and bake in the oven for 15 minutes. Cool in the tin for 5 minutes before slicing into 16 squares.
Note: This recipe depends on ripe bananas, the spottier the better! These bananas are sweeter which means there’s no need to add any sweetener.
All credit for this recipe goes to Sam Woods and the original source can be found here.
