Ingredients:

  • 3 large over-ripe bananas, mashed (approx. 340g)
  • 2 cups rolled oats (180g)
  • 1.5 cups unsweetened almond milk (350ml)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp sea salt
  • 2 tbsp maple syrup

Instructions:

  1. Preheat and Prep. Set your oven to 350°F (175°C). Line your 8x8 inch dish with parchment paper so nothing sticks.
  2. Mash the Fruit. Put your bananas in the bowl and mash with a fork until it becomes a smooth, consistent paste. Note: A few tiny lumps are fine, they add texture.
  3. Mix Wet Ingredients. Whisk in the almond milk, egg, vanilla, and maple syrup. Stir until the mixture is a uniform pale yellow.
  4. Add Dry Ingredients. Fold in the rolled oats, baking powder, cinnamon, and salt. Stir until the oats are fully submerged and you see no white powder on the sides.
  5. Transfer. Pour the batter into the lined baking dish. Use your spatula to smooth the top so it bakes evenly.
  6. Bake. Put it in the center rack for 30–35 minutes.
  7. Check Doneness. Pull it out when the edges are deep golden brown and the center feels firm to the touch.
  8. Cool. Let it sit in the pan for 10 minutes before slicing. This helps the structure set so it doesn't crumble.