Step 1: Prepare your pan
. Preheat your oven to 175°C (350°F). Line a small 20 x 10 cm (8 x 4 inch) loaf tin with baking paper, leaving a slight overhang for easy removal, or lightly grease a 20 cm (8 inch) round cake tin if you prefer a more traditional shape. The baking paper method is particularly suitable for this cake, as it can be delicate when hot. For individual portions, you can also use a muffin tin with paper baking cups.
Step 2: Process the oats.
Place the rolled oats in a food processor or high-powered blender and process until you have a fine, floury consistency. This oat flour will form the base of your cake, giving it structure and a subtle nutty flavor. If you don't have a food processor, you can use ready-made oat flour, but freshly ground oats generally provide a better texture and a fresher taste.
Step 3: Mash and Mix
In a large bowl, mash the bananas with a fork or potato masher until smooth and homogeneous. The bananas should be very ripe and have brown spots on their peel, as this will make them sweeter and give the best flavor. Add the eggs to the mashed bananas and whisk vigorously until well combined and slightly frothy.
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