Preheat the oven to 350ºF. Liberally grease a 9X5" loaf pan using non-stick cooking spray. For best results, line the bottom with a piece of parchment paper and spray. Set aside.

Make the oat flour by placing 2 ½ cups rolled oats in a high-powered blender or a food processor. Blend the oats until it turns into a fine, powdery flour, about 30 seconds - 1 minute.

To the oat flour add the optional psyllium husk, bananas, brown sugar, milk, eggs, oil, baking powder, baking soda, salt, and vanilla. Blend well, scraping down the sides halfway through. The batter will be thinner.

Add the remaining 1 cup oats to the blender. Pulse 2-3 times, until just combined but not finely ground.

Pour the batter into the prepared loaf pan. If desired, slice an additional banana lengthwise and lay on top before baking.

Bake for 1 hour and 5-10 minutes, rotating pan halfway through. If the bread is becoming overly brown, and loosely tent a piece of foil over the top for last 20-25 minutes. Insert a long wooden skewer or knife in the center, making sure it comes out without wet dough. For best results, For best results, insert an instant read thermometer in the bread to make sure the temperature is 200ºF.

Cool in the pan for 10 minutes before removing to a wire rack to cool completely. For best slicing, allow the bread to cool at least 30 minutes first.

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