Directions

1. Preheat an oven to 350°. Line an 8-inch square baking dish with foil so that foil extends about 2 inches over sides of dish; brush bottom and sides of dish with oil.

2. Purée bananas, dates, oats, milk, coconut flakes, baking powder, vanilla extract and salt in a food processor until combined, scraping down sides of processor occasionally. Transfer banana mixture to a large bowl; fold in 1/2 cup chocolate chips and flaxseeds. Spread banana mixture in prepared dish; bake 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes.

3. Lift oat mixture out of dish using overhanging sides of foil; transfer to a cutting board. Remove foil; cut oat mixture into 12 squares.

4. Heat remaining 3 tablespoons chocolate chips in a small microwave-safe bowl in microwave oven on high 1 minute or until melted, stirring every 20 seconds; drizzle over squares and let stand 5 minutes.

Chef Tip:

To toast coconut, spread coconut in a large skillet; cook over medium-high heat 3 minutes or until golden brown and fragrant, stirring frequently. Spread on a plate to cool.