This makes a 9x9 pan, however, it is easily doubled to fit a 13x9 pan.
1/4 cup honey
1/2 cup milk
1/4 cup sour cream
1/2 tsp. salt
1 tsp. cinnamon
2 tsp. vanilla
3 cups oats
1/2 cup chopped pecans
1/2 cup butter
2 1/2 tsp. baking powder
1/2 tsp. baking soda
*The Night Before*
Mash the banana in a mixing bowl and add eggs, honey, milk, sour cream, salt, cinnamon, and vanilla and whisk until smooth. Stir in oat; cover and refrigerate over night.
Chop nuts into small pieces and toast in a small skillet over medium heat until fragrant and barely browned. Place in a small bowl and cover until morning.
Butter a 9x9 (or 13x9 if doubling) baking dish and place in the fridge until morning.
*The Following Morning*
Preheat oven to 350 degrees.
Melt the butter in a small sauce pan. Remove batter from fridge.
Add the baking powder, baking soda, and melted butter to batter and mix well with a fork. Scoop into the baking dish and top with nuts.
Bake for 30 minutes or until golden brown. Sometimes it takes longer then 30 minutes, just check the center to make sure it's solid.