Soak the pitted dates in hot boiling water for a minimum of 15 minutes.
Pre-heat the oven to 180ºC/350ºF/gas 4. Grease a 8 x 8 inch square baking dish or line with parchment paper and set aside.
Add the dates and bananas into the bowl of a food processor. Process the dates and bananas until smooth.
Transfer into a large bowl and pour in the coconut oil, oats and almond flour.
Stir to combine the ingredients thoroughly.
Chop the cranberries and pecans (if using) with a knife. Then add to the oat mixture and mix it all in.
Transfer to the baking dish, pressing down firmly to spread evenly. Bake until golden and set.
Take out of the oven and leave to cool. Then cut into bars with a knife.
Eat immediately, or store in the fridge in an airtight container. You can also freeze in ziplock bags for up to 3 months.