Preheat the oven to 180°C / 350°F. Lightly grease a large rectangular baking dish (approximately 9" x 13" / 23 x 33 cm) and line with a piece of parchment paper (with overhang so the bars are easier to remove.)

In a large bowl, mash the banana until smooth. Stir in the vanilla.

Add the remaining ingredients to the banana mixture and stir until fully combined. You'll end up with a heavy thick mixture.

Spoon the mixture into the prepared dish. With lightly wet hands, smooth out until even and uniform. Press down on the dough until compacted.

Bake for 22 to 26 minutes, until firm and lightly golden along the edges.

Place the dish on a cooling rack for 10 minutes, then carefully slide a knife to loosen the ends and gently lift out. Place the slab on a cooling rack until completely cool.

Once cool, slice into bars. I like to use a pizza slicer as it easily cuts through the dried fruit and nuts. A bread knife also works well. Leftovers can be wrapped up and stored in the fridge for a week, or stored in the freezer for 4 to 6 weeks.