Banana Oatmeal Bread

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2 eggs
4 tbsp butter
1 ½ cups mashed bananas

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1 ½ cups white sugar
½ cup brown sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground nutmeg

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3 cups flour
1 cup quick oatmeal

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½ cups apple sauce
2 tsp vanilla
¼ cup milk



In three separate bowls, whisk the two eggs, soften or melt the butter, and mash the bananas. We're working under the assumption that you either bought bananas last week and forgot about them, or bought bananas last week with the purpose of letting them get soft and mushy to make banana bread. A wooden spoon should work just fine.

Combine all wet ingredients (bananas, eggs, butter, milk, applesauce, vanilla) and whisk together.



Combine sugars, salt, nutmeg, baking powder and soda into a small bowl and blend well. Try to break up any big clumps of brown sugar, but don't make a big deal out of it.

In your big mixing bowl, add your oats and flour. Mix in your dry ingredients and blend. Stir in your wet ingredients a about a third at a time, mixing with a rubber spatula. Remember to scrape the bottom and sides! It should result in a very wet dough, more like cake batter than bready.




I made little cupcakes with this batch, but it works really well in a bread or cake pan. Makes 18 cupcakes, one 9x11 cake, or two 5x9 loaves. These suckers will stick to anything, so if you're not absolutely sure of your pan's non-stick properties, use Pam.



The cupcakes did well in 375 degrees for 15-20 minutes. Time is really relative with this recipe, so I can't tell you how long the cake might take. The bread should be spongy, it should bounce back when pressed, and be golden brown on top. Cover the bread with a dish towel for about 15 minutes while it cools, this helps keep it moist.



And it should be delicious.