Preheat oven to 375°F and grease a 9" x 5" loaf pan.
Heat milk in a small pot until steaming. Add in the oats, and allow to cook for 10 minutes off the heat while preparing your bread mixture.
In a large mixing bowl, whisk the flour, brewer's yeast, flaxseed, baking powder, sea salt, and cinnamon. Set aside.
In another large bowl, whisk the sugar, eggs, bananas, oil, and vanilla leaving no clumps. Add in the cooked oats and mashed bananas and stir until well combined.
Pour the dry ingredients into the wet ingredients and stir to combine. Pour the mixture into the greased loaf pan and bake for 45-50 minutes. Test doneness with a fork or tooth pick by sticking into the centre of the loaf and coming out clean. Let cool before serving.
Notes
Store in the fridge for up to a week or freeze for three months either sliced or not, tightly wrapped.Note* that debittered brewer's yeast contains gluten. If you are strictly gluten-free, use nutritional yeast instead, or make sure "GF" is stated on the package. Although, brewer's yeast yields optimal results for increasing milk flow. For better digestion, try taking a form of digestion support to reduce any bloating, discomfort or IBS symptoms afterwards if needed.