This nutty and fluffy oatmeal banana bread is topped with crispy sesame seeds and a honey caramelized banana that might become your new favorite way to use up spotty bananas!
Blend the oats until a fine powder and add the baking powder; set aside for later use.
Mash the bananas on a plate.
In a bowl, mix together the banana, egg, honey, oil, vanilla, and salt (all [B] ingredients).
Mix the [A] oats and baking powder mixture into your wet [B] mixture.
Set the batter aside and line your baking tray with parchment paper (preheat your oven to 180°C or 355°F during this step).
Stir the chocolate into the batter and pour it into the baking tray.
Cut your topping banana in half and drizzle honey on top (spread the honey out with a spoon on top of the banana), then sprinkle sesame seeds in the areas that are not covered by the banana.
Bake at 180°C or 355°F for 40 minutes (or until your toothpick comes out clean).
Remove the banana bread from the baking tray and let it cool on a cooling rack.
Once the banana bread has cooled to room temperature, wrap it tightly in plastic wrap and store it in the fridge for up to 4 days. The bread might be a bit hard after being stored in the fridge since it is made with 100% oats, so I recommend microwaving it for 10-20 seconds before eating!バナナブレッドが常温まで冷めたら、しっかりとラップで包み、冷蔵庫で最大4日間保存できます。100%オーツで作っているため、冷蔵庫で保存すると少し硬くなることがありますので、食べる前に10〜20秒間電子レンジで温めることをおすすめします!