I may have baked this in a cake tin, but it’s too wholesome to justify the ‘cake’ label.
Oats and yoghurt keep this recipe deep within ‘loaf’ territory.
(Bonus: One bowl, no electric mixer required!)

Recipe adapted from Molasses Banana-Oat Bread by Our Lady of Second Helpings.

Gather:
5 tbsp butter, at room temp
1/3 cup caster sugar
3 overripe bananas

2 eggs
1/4 cup unsweetened Greek yoghurt (I used nonfat Jalna)
1/4 cup golden syrup
1 tsp vanilla

1 + 1/2 cups plain flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 cup rolled oats

Then:

1. Preheat the oven to 165° C. Butter the sides and bottom of a springform cake tin — or a large loaf tin — and line the bottom with baking paper.
2. Put the butter and sugar in a large mixing bowl, then add the bananas (whole) and with a large fork, mash them into the butter and sugar until you have a smooth mixture.
3. Add the eggs, yoghurt, golden syrup and vanilla, and mix briskly with the fork until fully incorporated.
4. Sift in the flour, baking soda, salt and cinnamon, then add the oats and stir with a wooden spoon until fully combined.
5. Pour the batter into your prepared tin, smooth out the top with a spatula, and bake for about 40 minutes, or until a bamboo skewer inserted into the middle comes out clean and dry.
6. Remove from the oven and leave in the tin on a cooling rack for about 20 minutes ‚ then remove the sides of the tin and leave the loaf again until it has cooled completely.
7. Store in an airtight container OR serve immediately with a bit of butter and extra golden syrup OR cut and wrap single portions in cling wrap then freeze until needed.