Ingredients
3 ripe bananas (very spotted) — mash them until smooth.
2 large eggs — lightly beaten.
1 cup rolled oats (or quick oats) — you can blend into “oat flour” if preferred.
Instructions
Preheat your oven to 175 °C (350 °F) and line or grease a loaf pan.
In a bowl, mash the bananas until fairly smooth.
Add the beaten eggs to the bananas and mix well.
Stir in the oats (or oat-flour) until everything is well combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for about 25-30 minutes or until a toothpick inserted in the centre comes out clean and the top is golden. (Exact time may vary with your oven.)
Remove from oven, let it cool in the pan ~10 minutes, then transfer to a rack to cool further before slicing.
Notes & Tips
The bananas supply the natural sweetness, so no added refined sugar is needed.
Using ripe bananas helps both flavour and moisture
To make it softer / more bread-like: you could try substituting half the oats with oat flour or adding a splash of milk (though that adds a 4th ingredient).
For a “golden” top and colour, you might lightly brush the top of the loaf with a little milk (optional) before baking.
This recipe is relatively guilt-free: no added sugar, minimal ingredients; adjust portion sizes accordingly.
Store any leftovers in an airtight container; best eaten within 2-3 days.
Serving Suggestions
Slice and serve warm with a drizzle of honey or maple syrup (optional).
Top with fresh fruit (e.g., bananas, berries) or a dollop of yogurt for dessert.
Cut into small slices for a lighter treat or snack.
