In a mini chopper or blender, blend the almond butter, dates and water to make a paste. Set aside. Pre-heat the oven to 180°C/fan 160°C/gas mark 4.
Mix all the dry ingredients in a large bowl and add in the mashed bananas. Heat the coconut oil gently in a saucepan until melted then add the date paste. Stir to combine then add to the dry mix.
Stir until everything is combined - the mix shouldn’t be too wet. Line a baking tray with grease proof paper & spread the mix on top, around an inch thick. Add the toppings.
Bake for 20 minutes – test the middle of the bars with a knife to ensure they are cooked through. If not bake for a further few minutes and test again.
Remove from the oven and leave to cool slightly & then divide into bars.