Tuesday, January 1, 2008

Banana Oatmeal Bread ***

(Jessica, Cooking Light)

1 ½ cups flour
2/3 cup sugar
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup oats (can also use flavored packets of oatmeal)
1 cup mashed bananas
1/3 cup buttermilk
¼ cup vegetable oil
1 tsp vanilla
2 eggs, beaten
cooking spray

Preheat oven to 350F and spray a 8 x 4 inch loaf pan with cooking spray.
Combine dry ingredients together in a large bowl.
Combine banana, buttermilk, oil, vanilla, and eggs in a small bowl or measuring cup.
Pour wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened.
Spoon batter into the prepared pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack, in the pan, for about 15 minutes (I left mine in longer and it was fine).
Remove the bread from the pan after 15 minutes and cool thoroughly on the rack.
*Jessica's notes: I used lactose-free fat-free milk instead of buttermilk, and simply added about 1 TB of vinegar. Also used a nonstick bread pan.
* Amy’s notes: I used two packets of apple cinnamon instant oatmeal and will add pecans next time.

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