1. Preheat the oven to 180°C fan or 200°C.

2. Soak the dates in a bowl in warm water. Leave to soak for 15 minutes, then drain, add to a blender and blitz to a paste.

3. Make the base while the dates are soaking. Place the oats in a food processor and pulse until roughly ground.

4. Melt the coconut oil in a small saucepan over a low heat.

5. Mix the oats, cinnamon, cacao and salt in a mixing bowl and stir to combine. Add the banana and mash with a fork, then add the coconut oil and peanut butter and stir to combine.

6. Once mixed, line a 20cm (8-in) cake tin with baking paper (if using a cake tin with a removable base, there’s no need to line it). Add the base mix and bake for 15–20 minutes until golden. Remove from the oven and leave to cool.

7. Build the pie by spreading the date paste over the oaty base, top with the sliced bananas, drizzle with kefir yoghurt and finish with a sprinkle of dark chocolate shavings. Cool in the fridge before removing from the tin and cut into slices before serving.

The banana will begin to brown quite quickly, so store in the fridge and eat within a day.

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