Banana Oatmeal Loaf or Muffins
Source: Cooking Light 2/05
1 1/2 cups all-purpose flour (*can use 1/2 whole wheat)
2/3 cup sugar (*can use 1/2 honey)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup regular oats
1 cup mashed ripe banana (about 2 large)
1/3 cup low-fat buttermilk
1/4 cup vegetable oil (*can sub unsweetened applesauce)
1 tsp vanilla extract
2 large eggs, lightly beaten
*opt: blueberries
Cooking spray
*Cindy's notes
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Stir in oats.
Combine mashed banana, buttermilk, vegetable oil, vanilla extract, and eggs; add to flour mixture. Stir just until moist.
Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean.
Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Note: can also be made as muffins, change baking time to 35 minutes.