125g unsalted butter
85g light muscovado sugar
2 tablespoons golden syrup
350g porridge oats
½ teaspoon baking powder
2 medium-sized ripe bananas, mashed
100g dark choc chips (optional)
Preheat the oven to 180C/350F/Gas 4 and lightly butter a 23 x 33cm/9 x 13 in swiss roll tin (I used a 23cm/9inch square cake tin and lined it with baking paper).Melt the butter, sugar and syrup in a bowl in the microwave (or in a pan over a very low heat), then tip in the oats, baking powder and a pinch of salt. Once combined, stir into the bananas and combine well (add choc chips and combine), then tip into the prepared tin, smoothing the surface with the back of a metal spoon.Bake for 20-25 minutes, or until the edges are turning golden brown and it feels fairly firm all over.Remove and cut into bars while hot, then leave in the tin until cold before transferring to a wire rack.