Banana Oat Bread

The oats and nuts in this banana bread make it different and give it a great flavor and texture. It's one of my favorite quick breads, and I probably make it more frequently than any other! Don't forget to sprinkle the oats on top for a great crunch! This recipe came from Shanna at the IBS message boards at www.helpforibs.com, although I modified it slightly.

• Ready In: 1 hr 20 mins
• Yields: 1 loaf

Ingredients

• 1 1⁄2 cups all-purpose flour (original recipe called for whole wheat- I usually use a combination)
• 1  cup quick oats (the recipe recommends a heaping cup, which worked well for me)
• 6  tablespoons brown sugar
• 6  tablespoons white sugar
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 2  teaspoons cinnamon
• 1⁄2 teaspoon salt
• 2  large bananas or 3  medium bananas, well mashed
• 1⁄4 cup  vegetable oil (or canola oil)
• 1⁄2 cup unsweetened applesauce
• 2  large eggs or 1⁄2 cup Egg Beaters egg substitute
• 1  tablespoon vanilla
• 1⁄2-1  cup  chopped pecans or 1⁄2-1  cup walnuts
•  additional quick oats, for sprinkling

Directions

1. Combine flour, oats, sugars, baking soda, baking powder, cinnamon, and salt; mix well.
2. In another bowl, combine mashed bananas, oil, applesauce, eggs, and vanilla; mix well.
3. Add wet ingredients to dry ingredients until well combined.
4. Mix in chopped nuts.
5. Pour into 9 x 5 loaf pan thinly coated with cooking spray.
6. Sprinkle a thin layer of quick oats on top of the batter.
7. Cook at 350 degrees for 1 hour or until a cooking skewer or knife inserted in center comes out clean.
8. Allow to cool for at least an hour before cutting.