3 ripe bananas (1 ½ cups mashed)

2 eggs

¼ cup (60g) milk

½ cup (110g) extra virgin olive oil

1 tbsp vanilla extract

160g spelt flour

1 cup (80g) oats (rolled or quick)

1 cup (100g) brown sugar

1 tsp cinnamon powder

1 tsp of sea salt

1 tsp baking powder

1 tsp bicarb soda

¾ cups (100g) walnuts, roughly chopped, divided 

Rolled oats, for garnish

1. Preheat oven to 190°C and line a 27 x 15 cm loaf tin with baking paper.

2. Mash the bananas with a fork until smooth and transfer to a large bowl. Whisk in the eggs, milk, olive oil and vanilla extract.

3. Add the spelt flour, oats, brown sugar, cinnamon, salt, baking powder, bicarb soda and half the walnuts. Stir gently to combine. 

4. Pour the batter into your prepared tin and top with remaining walnuts and a sprinkle of rolled oats. Bake for 45-55 minutes, or until a skewer comes out clean.

5. Once baked, remove from the oven and let cool for 10-15 minutes in the tin before transferring to a wire rack to cool.

6. Serve with a spread of nut butter, jam, or as is. Store in an air-tight container for up to 5 days.