Banana Bread

Preheat the oven

Set your oven to 180°C (160°C fan) or 350°F. Lightly grease or line a loaf tin with baking paper.

Blend your oats

Add the rolled oats to a blender or food processor and blend until you get a fine flour like consistency.

Mash the bananas

In a large mixing bowl, mash the bananas until smooth using a fork or potato masher.

Add wet ingredients

Into the mashed bananas, mix in the eggs, olive oil, maple syrup, and vanilla extract. Whisk until well combined.

Add dry ingredients

Stir in the blended oats and plain flour and cinnamon. Mix until fully incorporated. Don’t overmix.

Fold in walnuts

Gently fold in the sliced walnuts, saving a few to sprinkle on top if you like a crunchy finish.

Pour into loaf tin

Pour the batter into your prepared loaf tin and smooth the top. Sprinkle with reserved walnuts if using.

Bake

Bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean. If the top is browning too quickly, cover loosely with foil for the last 10–15 minutes.

Cool and serve

Let the banana bread cool in the tin for 10 minutes before transferring to a wire rack to cool completely.