Preheat the Oven: Set your oven to 350°F (175°C). Lightly grease a baking dish measuring approximately 10½ x 7½ inches.

Soak the Oats: In a medium bowl, combine the rolled oats with milk. Let them sit for about 10 minutes to absorb the liquid.​

Prepare the Banana Mixture: In a separate large bowl, mash the ripe bananas until smooth. Whisk in the eggs and a pinch of salt until well combined.​

Combine Dry Ingredients: Add the cocoa powder and baking powder to the banana mixture, mixing thoroughly.​

Incorporate Oats: Fold the soaked oats into the banana mixture, ensuring everything is well combined.​

Transfer to Baking Dish: Pour the batter into the prepared baking dish. Sprinkle chopped nuts on top if desired.​

Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.​

Cool and Add Toppings: Allow the cake to cool for about 20 minutes. If desired, melt sugar-free chocolate chips with a teaspoon of olive oil and drizzle over the cooled cake.​

Serve: Once the cake has cooled and any toppings have set, slice and enjoy!