Preheat your oven.
Blend the rolled oats until very fine and set aside.
In a bowl, mash the ripe bananas, then add the brown sugar, oil, egg, vanilla and milk. Mix until well combined.
Add the oat flour, baking powder, baking soda, salt and cinnamon to the wet ingredients and gently mix until just combined.
Fold in the blueberries.
Pour the batter into your prepared loaf pan and bake until golden and a skewer inserted into the centre comes out clean.
Allow the banana bread to cool completely before adding the glaze.
Add the remaining blueberries, lemon juice and brown sugar to a bowl and microwave until the blueberries soften and release their juices, creating a thick compote.
Allow it to cool slightly, then mix with sweetened Greek yoghurt until you get a bright purple cream glaze.
Spread the glaze over the banana bread, slice, and enjoy.
Cook it hands-free.
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