Turbinado sugar or more granulated sugar, for topping
Instructions
Preheat the oven to 375 degrees.
Grease an 8 or 9-inch bread pan with oil.
Add the oats to a blender and blend until the oats are finely ground and resemble a flour. Add 3/4 cup of the mashed bananas, the sugar, baking powder, baking soda, kosher salt, eggs, neutral oil, honey, vanilla, and cinnamon, stirring a bit with a spatula to incorporate the liquids a bit before you start. Blend until a smooth batter forms, stopping and scraping the bowl of the blender as necessary. Stir in the remaining 3/4 cup bananas with a spatula so the batter comes to a lightly lumpy texture (like you’d expect in a good banana bread!).
Pour the batter into the prepared pan. Top with a sprinkle of turbinado sugar or more granulated sugar.
Bake 50 to 55 minutes, until a toothpick comes out mostly clean but with some clinging crumbs (the exact timing depends on the size of pan and your oven).
Allow to cool in the pan until room temperature (this is important for the texture). Run a knife around the edges and invert. Slice into thick pieces and serve (because it’s 100% oats, thicker slices are better). Storage info: Stores for about 3 days at room temperature: keep it on a cutting board and cover with a towel. Or store refrigerated for 1 week, or freeze it in slices for up to 3 months.