• Preheat the oven to 350°F (180°C). Line a 9-inch x 9-inch square pan with greased parchment paper. Set it aside.
• In a large mixing bowl, mash banana - measure the amount in a measuring cup for precision and avoid a dry bar recipe. Add the remaining liquid ingredients: maple syrup, peanut butter, and vanilla extract.
• Stir the liquid ingredients with a spatula to evenly combine, then fold in the rolled oats and flaxseed meal.
• Stir until the batter is well combined and thick.
• Transfer the bar batter into the pan and press evenly in the pan.
• Bake for 25-35 minutes, or until golden brown and set on top.
• Cool down 20 minutes in the pan, then lift out onto a chopping board and cool down completely before cutting into bars. You can pop the bar 1 hour in the fridge before cutting to firm up the bars.
• Drizzle peanut butter on top of the bar before serving.

Storage

• Store in an airtight container for up 4 days in the fridge or freeze for up to 3 months and thaw at room temperature the day before.