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Start by grinding the oats in a blender for 60 seconds until it becomes oat flour.
Place a bowl on a scale.
Add all dry ingredients. Whisk everything for 10–15 seconds.
Smash the banana with a fork until it becomes mush. Add the juice of the lemon to banana and mix well.
Place a second bowl on a scale.
Add all wet ingredients and banana into the second bowl and mix until combined.
Add the wet ingredients to the dry ingredients and slowly whisk until smooth.
Place parchment paper into a baking sheet (8x22 cm or 3x9 inch). Transfer the batter to the baking sheet and bake for 35–45 min at 180°C or 350°F.
After baking remove cake from the baking sheet and allow it cool down for 30 min.
Slice and enjoy. The banana bread lasts in the fridge for 2–3 days.