- 1
Heat oven to 350ºF. Coat a 9-by-5-inch loaf pan with nonstick spray and set aside.
- 2
Spread oats into a thin layer on a half-sheet pan and bake until lightly toasted, about 15 minutes. Remove pan and cool oats 2 to 3 minutes.
Timer: 15m - 3
Grind oats in a food processor until the consistency of whole wheat flour, about 3 minutes. Then pulse in the flour, baking soda, baking powder, and salt.
Timer: 3m - 4
Cream the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until pale and fluffy, about 3 minutes.
Timer: 3m - 5
Drop speed to low and add eggs, one at a time, incorporating each fully before adding the next. Stop to scrape down the sides of the bowl, if necessary.
- 6
Follow with the vanilla and banana, and beat on medium-low speed until incorporated. The batter will look kind of curdled, but that's OK.
- 7
Add the flour mixture and beat on low speed until just combined.
- 8
With the mixer on the lowest speed, slowly add the flour mixture until just combined. Scrape down the sides of the bowl as needed.
- 9
Transfer the batter to the prepared pan and bake until the internal temperature reaches 200 to 210ºF, 50 to 55 minutes.
Timer: 55m - 10
Cool pan on a wire rack for 15 minutes before turning the loaf out and cooling completely.
Timer: 15m