Chop half the pecan nuts. Tip the muesli, banana and nuts into the syrup mixture
and stir well. Spoon it into the tin and press it down until it is packed firmly.
Scatter the whole nuts on top and press down well. Bake for 20 minutes, or until the muesli turns a dark golden colour and the edges start to crisp.
Leave to cool in the tin and then loosen the edges with a knife. Cut into 12 bars and store it for up to five days in an airtight container.
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