Preheat your oven to 175°C (350°F). Grease a loaf pan or line it with parchment paper to prevent sticking.
Peel the bananas and mash them thoroughly with a fork or potato masher until mostly smooth, with a few small lumps for texture.
Add the melted butter and eggs to the mashed bananas, then whisk together until well combined and slightly frothy, about 30 seconds. This releases a lovely aroma as the mixture comes together.
Stir in the brown sugar and vanilla extract, mixing until the sugar dissolves and the batter becomes glossy and fragrant.
In a separate bowl, whisk together the oats, baking soda, and salt. Then gently fold these dry ingredients into the wet mixture with a spatula until just combined—avoid overmixing to keep the bread light.
Pour the batter into your prepared loaf pan, smoothing the top with the spatula for an even surface. This helps the bread bake uniformly and looks appealing once baked.
Bake for 50 to 60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it after 50 minutes—if the crust browns too quickly, tent with foil.
Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a cooling rack and allow it to cool completely before slicing—this helps set the crumb and prevents crumbling.
Once cooled, slice the bread with a serrated knife, revealing a moist, hearty crumb with flecks of oats and caramelized banana bits. Serve plain or with a pat of butter for extra indulgence.
