Instructions

1. Preheat the oven or air fryer to 180°C. Line a small square baking tin with baking parchment.
2. Mash the bananas thoroughly in a large mixing bowl.
3. Add the egg, vanilla extract, lemon zest and lemon juice, and mix well.
4. Stir in the oats, wholemeal flour and poppy seeds until evenly combined.
5. Leave the mixture to rest for 5 minutes so the oats can absorb some of the moisture.
6. If the mixture seems too thick, add a splash of milk or plant-based milk. If it is too wet, stir in a little extra oats.
7. Spoon the mixture into the prepared tin and spread it out evenly.
8. Bake for 15–20 minutes, or until lightly golden and set in the centre.
9. Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
10. Cut into slices before serving.
11. Air Fryer Method: bake at 180°C for 15–18 minutes in a silicone or air fryer-safe baking tin that fits in your basket. Allow to cool slightly before slicing.