1 1/4 cup sugar (I like to use turbinado or Mexican cane)
1/2 cup butter
1 tsp vanilla
Place oatmeal in a food processor or blender and blend oats as finely as you can (depending on the size of the food processor, you may need to do this in batches). Mine weren’t anywhere near as fine as flour, they looked more like crumbs.
Dump processed oatmeal into a separate bowl and mix in cornstarch, *baking powder, cinnamon, salt, and guar gum.
Place banana in food processor and purée. Add eggs and continue mixing. Add in butter, one tablespoon at a time, and vanilla. Mix until smooth.
Add dry ingredients and mix briefly.
If your food processor won’t hold everything, you can easily mix the dry ingredients in by hand.
Divide batter into 24 muffin cups, or two loaf pans. Bake at 350° for 20 minutes (muffins), or 45 minutes (loaves).
Cool for ten minutes before using a butter knife to loosen edges, and turn onto a cooking rack or flour sack towel.