Easy to change up with different nuts and sugars. Next time I’m going to make them with pecans and molasses.

2 ripe bananas

2 eggs

6 tablespoons olive oil

3/4 cup nut butter (I used peanut butter)

6 tablespoons honey or other sweetener

2 teaspoons cinnamon

2 teaspoons pure vanilla extract

1 cup old-fashioned rolled oats

3/4 cup nut pieces, roughly chopped

salt, if desired

In a large bowl, mash the bananas. Add the eggs and whisk until evenly combined. Set the mixture aside for 15 minutes.

Adjust oven rack to lower-middle position and heat to 350 degrees. Grease (using oil or cooking spray) a 9-inch or similar pan. I used a small baking sheet with sides although the original recipe called for parchment paper and what would be a taller square baking dish. Either way will work.

Add the olive oil, peanut butter, sweetener, cinnamon, and vanillas to the banana mixture and whisk until smooth. Add the oats and whisk to combine.

Pour the mixture into the prepared pan and top with nuts. Bake until the top feels set when pressed lightly and a toothpick inserted into the center comes out clean, 30-35 minutes.

Cut into squares as desired and store in an airtight container at room temperature for up to 5 days.