Preheat the oven to 170C/350F.
Roughly chop the pecans, or break by hand. If the dried fruit is large, chop in to ½ cm size pieces.
Measure out and mix all the ingredients listed under Part 1.
Mash the bananas and add the hot water, combining well.
Add the mashed banana mixture to the previously-mixed ingredients. Add in the chocolate chips and the coconut flour, combining thoroughly.
Place the mixture in a square baking dish, either greased or lined with parchment/baking paper.
Place in the oven for 30 minutes, turning at the halfway mark. The bars will be ready when the edges are a golden brown and a toothpick placed in the centre comes out clean.
Cool in the pan for 20 minutes and then carefully flip out on to a cooling rack to completely cool.
Cut as desired in to 16 pieces. May be eaten alone or with berries and yoghurt for breakfast.
Store in the refrigerator for up to 5 days and in the freezer for up to 3 months. Best defrosted at room temperature or in the microwave for melted chocolate goodness.