Pre-heat the oven to 160°C/140°C Fan.

Put golden syrup, butter and dates in a saucepan and gently heat until butter has melted.

In a blender, place all the dry ingredients. Add in the bananas and blend.

Add the blended ingredients to the saucepan and mix well.

Transfer the mixture to a greased and lined 20 by 20cm square cake tin.

Cook in the tin for 20 mins and then remove from the tin to cool completely.

Melt the butter and white chocolate in a bowl over a saucepan of boiling water. Once melted pour over the bars.

Melt the dark chocolate and make a swirly shape on the top of the white chocolate.

Leave to cool.