Preheat your oven to 175°C (350°F). Grease your loaf pan or line it with parchment paper.
Using a fork or potato masher, mash the bananas in a large bowl until mostly smooth, leaving some small lumps for texture and rustic charm.
Stir in the honey or maple syrup into the mashed bananas, blending well to combine the sweetness evenly into the mixture.
Add the eggs one at a time, whisking thoroughly after each addition until the mixture is smooth and slightly frothy.
Pour in the melted butter or oil, stirring gently to combine until the batter looks glossy and well mixed.
In a separate bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.
Gradually fold the dry ingredients into the wet mixture, stirring gently with a spatula just until no streaks of flour remain—be careful not to overmix.
Pour the batter into your prepared loaf pan, smoothing the top with the spatula for an even surface.
Bake for 45-50 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out with moist crumbs.
Once baked, let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely—this helps the crumb set and prevents sogginess.
Slice the cooled bread and enjoy its rustic, moist texture with a hint of cinnamon and natural banana sweetness.
