Preheat the oven to 180C / Fan 160C
Mash your bananas together in a large bowl (the riper the bananas are the easier this will be.)
Add the eggs, melted butter and vanilla extract. Mix together well.
Add the oats, baking powder and salt to the bowl, stir well to ensure the ingredients are fully combined.
If you are using walnuts add them to the mixture now and stir gently, you can also use pecans instead or add some chocolate chips instead of nuts.
Pour the mixture into a lined baking tin, a loaf tin is ideal but use what you have.
Bake for approximately 40 minutes or until it looks golden on top.
*This will keep for a few days in an airtight container.
If you prefer a smoother consistency you can blend your porridge oats in a food processor to make an ‘oat flour’.
If you have more bananas that are over-ripe try slicing them and freezing the slices. Add to smoothies, blend in a food processor to make banana ice cream, or save for when you want to cook this recipe – simply thaw and drain the excess water before mashing.*