Preheat oven to 180ºC.
Squeeze the bananas with the skin on then remove skin and add to a bowl. Mash until it turns into a smooth puree, then add the olive oil, spices, chia seeds and dessicated coconut and stir well.
Using a pestal and mortar finely crush the seeds until really fine, then add to the banana mixture along with the oats and stir well.
Pour the mixture into a baking tin lined with parchment paper and press it down so it is really compacted.
Bake for 15 minutes until the sides start to turn golden, then remove from the oven. Cut into little bars straight away, then leave them to cool fully before serving.
Store in an airtight jar for up to one week.