Preheat the oven to 180 degree C. Grease a loaf pan with oil and dust with flour. Since I used a non stick pan I skipped this step.
Powder the sugar in a mixer jar and keep aside. Grind oats to a fine powder in the same mixer jar and keep aside.
In a bowl whisk together flour, baking soda, salt and powdered oats.
In another wide mixing bowl, add peeled bananas, scooped out avocado pulp, vanilla essence and mash together. I just blended them both together in the same mixer jar and transferred to the mixing bowl.
Add powdered sugar to the fruit mix and whisk well till it dissolves completely.
Add the flour mixture in 2 batches to the fruit-sugar mixture and mix well.
Transfer the batter to the tray and bake for 55 to 60 mins or till a skewer inserted into the middle comes out clean.
Take the pan out and let the bread cool in the pan itself for 10 mins. Invert the bread onto a plate and cool completely.
Slice and serve. This bread will stay good for a day or two at room temperature.