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4 Serves
42 Mins
Preheat your oven to 175°C and lightly grease a baking pan.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
26 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
119 mg / 1,250 mgPotassium
653 mg / 4,700 mgSodium
321 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
4 g / 28 gSugar
12 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 gIn a large mixing bowl, mash the ripe bananas until smooth using a potato masher.
Add the eggs and rolled oats to the mashed bananas, whisking until the batter is well combined.
Pour the batter into the prepared baking pan and bake for 25 to 30 minutes until set and golden brown.
1
g22
g8
g
