Preheat oven to 350°.

Mash bananas in bowl.

Listen up about the oats: for the easiest recipe, it is recommended that you use instant oats. However, I like to use old fashioned oats, which requires a little more work. To make them the moistest, you have to either (a) stir the whole oats into the mashed bananas and let them sit, covered tightly, in the fridge for 10 minutes to get them soaked, or (b) process the oats into flour and use 3 tbsp peanut butter instead of 2. I prefer method (b).

Add your style of oats, peanut butter, and [c]raisins to bananas (if using method (a) above, add oats, let sit, then add peanut butter and [c]raisins).

Dollop spoonfuls of mixture onto greased or nonstick pan.

Bake approximately 15 minutes until edges slightly brown.

For leftovers, these can sit on the counter for 24 hours until they should be refrigerated. The only salt they contain is in the peanut butter, so they won't last many days un-preserved.