Banana Pecan Oatmeal Bread |
Course : Breads
Serves: 16 |
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Ingredients:
---TOPPING |
1/2 cup quaker oats -- quick or old fashion uncooked |
1/4 cup chopped pecans |
1 1/2 tablespoons margarine or butter -- melted |
1 tablespoon firmly packed brown sugar |
---BREAD |
1 cup quaker oats -- quick or old fashion uncooked |
1/2 cup fat free milk |
1 cup mashed very ripe bananas -- about 3 medium |
1/3 cup vegetable oil |
2 large eggs -- lightly beaten |
2 cups all-purpose flour |
1/3 cup granulated sugar |
2 teaspoons baking powder |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
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Preparation / Directions:
heat oven to 350 degrees F. Spray bottom only of 9 x 5 inch loaf pan with cooking spray. Combine all topping ingredients; set aside. For bread, combine oats and milk; let stand 10 minutes. Add bananas, oil and eggs to oat mixture; mix well. Add oat mixture to combined dry ingredients all at once; stir just until dry ingredients are moistened. Pour into pan. Sprinkle evenly with reserved topping; pat gently. Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan; remove to wire rack. Cool completely. Store tightly wrapped. 16 servings.
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Nutritional Information:
138 Calories (kcal); 7g Total Fat; (42% calories from fat); 2g Protein; 18g Carbohydrate; 23mg Cholesterol; 175mg Sodium |
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