1/2 cup oats (quick or old-fashioned, uncooked)
1/4 cup chopped pecans
1-1/2 tablespoons margarine, melted
1 cup oats (quick or old-fashioned, uncooked)
2 large eggs, lightly beaten
1/2 cup milk
1 cup mashed, very ripe bananas (about 3 medium)
1/3 cup vegetable oil
2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1-1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees. Spray bottom of a loaf pan with non-stick cooking spray. Combine 1/2 cup oats, 1/4 cup chopped pecans and 1-1/2 tablespoons melted margarine; stir and set aside.
For bread: combine oats and milk; let stand 10 minutes. Add bananas, oil and eggs to oat mixture; mix well. Combine remaining dry ingredients. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moist.
Pour into prepared pan. Sprinkle evenly with reserved topping; pat gently. Bake for 55 to 65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pan before removing to serving platter.

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