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Preheat the oven to 350°F.
Lightly grease a 9x5-inch or 8 ½x4 ½-inch loaf pan and line the bottom and long sides with a piece of parchment paper.
Add all of the ingredients to a blender in the order listed (bananas first, then eggs, etc).
Blend just until the banana and eggs are homogenous and the oats are partially incorporated but the batter is still coarsely textured with oat pieces.
Pour the mixture into the prepared loaf pan and bake until the top is a deep, golden brown and firm to the touch, 40 to 45 minutes.
Allow to cool completely before removing from the loaf pan and serving.
Tightly wrap any leftovers and store at room temperature for up to 4 days.