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Wrap up these bars and pack up for an on – the – go fruity breakfast and with only 6 ingredients they are quick and simple to make and will keep in an airtight container for four days.

A real slow-release energy hit from the banana’s muesli and dried fruit.

Makes 10

3tbs vegetable oil, plus extra for the tin

2 large, very ripe bananas

1 large egg, beaten

70g light soft brown sugar

250g nutty muesli, I used Lizzy’s low sugar

100g tropical dried fruit mix, chopped

Method

Heat the oven to 170c, gas 3, 325f

Lightly oil and line a 20cm deep square tin with baking parchment

Mash the bananas in a bowl until smooth, then stir through the oil, egg and sugar.

Fold through the muesli, most of the tropical mix and a pinch of salt.

Spoon the mixture into the tin, press down and sprinkle with the remaining tropical mix.

Bake for 35 minutes, leave to cool in the tin, then turn out on to a board and slice into 10 bars.