The riper the bananas, the easier they will be to mash and the sweeter the banana bread will be, so waiting an extra day or two is worth it if you want to get the best out of the recipe.

1. Mash the ripe bananas in a bowl and add 2 eggs, whisk together.

2. Next add the peanut butter, honey and vanilla extract. Peanut butter can be substituted for any nut butter of choice.

3. Then mix the oat flour (or blended oats) in along with the baking powder and a pinch of salt.

4. Finally, stir in the chopped pecans. For extra flavor, dark chocolate adds some character to it, feel free to experiment. I used a 70% dark chocolate with cane sugar in it - if it’s not a 100% dark chocolate, there is always some sugar in it, so you might want to check in the ingredient list.

5. In a preheated oven to 180°C (350°F), bake the banana bread for about 50 minutes. Check with a toothpick if it is thoroughly baked, if it comes out of the bread dry, don’t wait any longer!