This is from Cooking Light. My kids like to grab a slice for breakfast - spread with peanut butter. Banana-Oatmeal Bread Rated: Submitted By: Cooking Light magazine Servings: 18 "This rich, moist banana bread gets a texture and flavor boost from oatmeal. Pack up slices for snacks when you go hiking or camping." INGREDIENTS: 1 cup packed brown sugar 7 tablespoons vegetable oil 2 large egg whites 1 large egg 1 1/3 cups mashed ripe banana (about 2 large) 1 cup regular oats 1/2 cup fat-free milk 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon cooking spray DIRECTIONS: 1. Preheat oven to 350 degrees. 2. Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. 3. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. ALL RIGHTS RESERVED � 2010 Allrecipes.com Printed from Allrecipes.com 4/5/2010

Thanks guys! Grainlady - you are just a font of information!! I keep copying and pasting your little "gems" into a separate document that I then keep in front of the "breads" section of my three ring binder where I keep all the recipes I collect - keep them coming! Unfortunately, the bread's already long eaten so I don't have any pics! Sorry - I'll remember to take some next time! I just made two free form round loaves. Off the top of my head, the recipe I used called for 1 1/2 cups oatmeal and 3 cups of all purpose flour. I simply used 1 1/2 cups oat flour instead of the oatmeal. So there was 4 1/2 cups total flour. I used 1/2 cup honey because of the other recipe calling for 1/2 cup maple syrup. It was my first time making it and since I wasn't following the recipe exactly I figured I'd just do it and see what the results where. It made two small to medium loaves of bread. It seemed to rise fine - I'm no expert bread maker by any means, but it did double in size for the first rise, then I halved it and made the two loaves and let them rise again. I read the Pig's label and theirs had oats, flour, yeast, and cider and I think that was about it. The recipe I used had the two flours, the yeast of course, milk, butter, and the honey. I'm one that likes "heavy" bread tho. I'm after a hearty, dense bread. I like lots of fiber and whole bits of seed and groats and things in my bread. Chewey center and crusty outsides. I've gone to the When Pig's Fly store a couple of times myself when we take a trip up to Kittery. The 7 grain one is my favorite, but I also like the oat & honey. I love their apple, chocolate, orange pistachio cranberry, the olive and red pepper - hell, I love every one I've ever tried! I try to not eat too much bread because I'm trying to watch my weight and I could easily sit down and polish off a loaf of good bread all by myself and be perfectly happy. But I do have the "taste" for it now so I do plan on making some now and then. I'll try to keep it to a couple times a month so I can fit in my clothes tho!! Lisa

Carole, I always use my bread machine. Liquid on the bottom, dry ingredients on the top, I just use the machine for mixing, I never bake in it because I don't like the crust in bread machines. So I can say with some authority that this recipe is "tried and true", made a dozen or so times in the big Zojirushi. Annie

Alex, I bought some maple syrup this week, just for this pastry. I still have rhubarb in the garden and I'm thinking Rhubarb Galettes. Amck, There is enough dough to make a double crust pie. So you could make two regular size galette or three smaller ones. When I make a galette, I just kind of wing the filling when it comes to the amount needed. A regular fruit pie filling will easily do two galettes. Bake at 350ðF, until golden brown.