Where Old Bananas Go to Die Bread

Over-ripe banana can look forward to reincarnation as another breakfast snack. A sort of healthy sweet quick bead that I have found to be a real office pleaser. The topping gives it that real professional look.

• Ready In: 45 mins
• Serves: 1

Ingredients

• 2  cups all-purpose flour
• 1  cup quick oats
• 1  cup brown sugar
• 1  teaspoon baking soda
• 2  teaspoons pumpkin pie spice
• 1 1⁄2 tablespoons vanilla extract
• 1⁄2 teaspoon salt
• 1  large egg
• 1⁄2 cup applesauce
• 5  bananas (large ripe mashed)
• 1  cup raisins

• Topping

• 2  tablespoons quick oats
• 2  tablespoons  packed brown sugar

Directions

1. Note: This bread can take another cup of add-ins and still hold its shape. I will add a sixth banana, dried cranberries, chocolate chips, shredded carrots, shredded squash, or apple if I have any around.
2. Preheat the oven to 350°.
3. Place the raisins in a coffee mug and add hot water to plump them.
4. In a mixing bowl mash the bananas and them cream apple sause and sugar.
5. Add the egg, beating well.
6. Mix in the extract.
7. Combine flour, baking soda,pumpkin pie spice, and salt; gradually add to the creamed mixture.
8. Add the quick oats.
9. Drain the water off the raisins and add them to the cake mix.
10. Pour into a greased 9 by 5 by 4 loaf pan.
11. Combine topping ingredients; sprinkle over the batter.
12. Bake at 350° for 23-30 minutes or until a toothpick inserted near the center comes out clean.
13. Cool for 10 minutes before removing from pan to a wire rack.