Banana-Oat Breakfast Bake

From the garden

• 3 very ripe bananas · 2 mashed, 1 sliced for the top
• 2 cups rolled oats · old-fashioned, not instant
• ½ cup chopped walnuts or pecans (optional)
• 1 cup berries (optional) · fresh or frozen

From the pantry

• 1 tsp baking powder (optional)
• 1¾ cups milk
• 2 eggs
• ⅓ cup honey
• 2 tbsp butter, melted · plus more for the dish
• ¼ tsp salt

1. Heat the oven to 375°F and butter an 8-inch baking dish. Mash 2 of the bananas smooth in a large bowl.
2. Whisk in the milk, eggs, honey, melted butter, and salt, then stir in the oats (with the baking powder, if using), plus the nuts and berries if you're adding them.
3. Pour into the dish and lay the remaining banana in slices across the top.
4. Bake 30–35 minutes, until golden at the edges and set in the middle. A knife should come out mostly clean.
5. Rest 10 minutes before cutting into squares. Serve warm with cold milk poured over, or cool completely and refrigerate for the week's breakfasts.