Begin by preheating your oven to 180°C (350°F) and lightly greasing your baking pan or lining it with parchment paper.
Spread the oats evenly in a skillet over medium heat and toast, stirring constantly, for about 3-4 minutes until they turn a golden brown and release a nutty aroma. Remove from heat and set aside to cool slightly.
Peel the bananas and mash them in a large bowl with a fork or potato masher until mostly smooth with a few small lumps for texture.
In a separate bowl, combine the toasted oats, chopped nuts, cinnamon, and a pinch of sea salt. Mix well to distribute the flavors evenly.
Add the honey or maple syrup, vanilla extract, and mashed bananas to the dry mixture. Stir thoroughly with a spatula until everything is well incorporated and the mixture is sticky and slightly thickened.
Transfer the mixture into your prepared baking pan. Use the back of a spatula or your hands to press the mixture down firmly and evenly across the pan, creating a compact layer.
Bake the bars in the preheated oven for 20-25 minutes, or until the edges are golden brown and fragrant. You’ll notice a slight crackling on top as they bake.
Once baked, remove the pan from the oven and let the bars cool in the pan for about 15 minutes. This helps them set and makes slicing easier.
Use a sharp knife to cut the cooled mixture into 12 bars or your desired size. For cleaner cuts, chill the bars in the fridge for 10 minutes beforehand.
Serve the bars at room temperature or slightly warmed, enjoying the crispy edges and chewy centers. Store leftovers in an airtight container for up to 3 days or freeze for longer freshness.
