I buy bananas every time I go to the store, especially in the winter, when most fruits and veggies are expensive and out of season. Sometimes we eat them all in a day or so, but I often have a few bananas that are too ripe to eat. As a result, I make lots and lots of banana recipes. This recipe, which I got from Cooking Light magazine, was a good one. The bread was moist, very banana-y, and full of fiber (especially the way I made it). I made a few changes here and there. Here's how I made it:Banana-Oat Quick Bread
Adapted from Cooking Light
3/4 cup all-purpose flour
3/4 cup King Arthur white whole wheat flour
1 cup quick-cooking oats
3/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed ripe banana
1/2 cup low-fat buttermilk
1/4 cup vegetable oil
2 large egg whites
Cooking spray
1/4 cup quick-cooking oats
2 tablespoons coarsely chopped pecans
2 tablespoons brown sugar
2 teaspoons butter
Preheat oven to 350°.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Combine banana, buttermilk, oil, and egg substitute in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
Combine 1/4 cup oats, nuts, 2 tablespoons brown sugar, and butter, and sprinkle over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Yield: 16 servings (serving size: 1 slice)