Preheat the oven to 350 and spray a 9 inch loaf pan with cooking spray.
In a medium bowl, mash the bananas using a potato masher or a fork. Then whisk in the almond milk, applesauce, egg, honey and vanilla. Set aside.
In a large bowl, whisk together the flour, oats, cinnamon, baking soda and salt. Add the wet ingredients into the dry, folding until no lumps of flour remain. Pour the batter into the prepared loaf pan.
Sprinkle a tablespoon more of oats on top of the batter.
Bake for 60-70 minutes, or until a toothpick inserted in the center of the bread comes out clean. Transfer bread in loaf pan to a wire rack to cool completely.
Then remove bread from the loaf pan and cut into 10 slices.
To store: place slices in an airtight container for up to 1 week. Or tightly wrap in plastic wrap, place in an airtight container and freeze for up to 3 months.
Substitutions: plant-based or cows milk will both work in this recipe. Applesauce can be homemade, store-bought, sweetened or unsweetened. Honey can be omitted. Egg can be replaced with a flax egg to make the recipe vegan. All purpose flour can be replace entirely with whole wheat, or a 50/50 split.