It’s not too often that I end up with overripe bananas, but it does happen. In the summer those bananas would go into the freezer for smoothies. Now that fall is here we’re not making as many smoothies, and so when I had several bananas that need to be used in a hurry, I decided to put them into a bread.
This bread is moist, and if you can tolerate oats, I’m sure you’ll enjoy it. Remember, that you need to use gluten-free oats for this since regular oats are often highly contaminated with gluten.
If you only have old fashioned rolled oats and not instant, use the same amount but run them through the food processor a little to break them up. It will help the bread to hold together better.