RECIPE:  BANANA-OAT BREAD!

Whether you have it as a quick on-the-go breakfast or an evening snack, it is delicious, fresh, easy on the budget, and free of unwanted synthetic chemicals!

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INGREDIENTS*

1 teaspoon baking powder (aluminum-free)
1 teaspoon baking soda (aluminum-free)
3/4 teaspoon salt (sea salt…skip the synthetic chemicals in table salt)
2 cups plus 3 tablespoons all-purpose flour (organic/unbleached)
1 cup plus 3 tablespoons quick-cooking oats
1/2 cup plus 3 tablespoons brown sugar (sulfite-free)
1/2 cup (1 stick) plus 3 tablespoons butter (organic…skip the animal hormones, antibiotics and other animal drugs and pesticides in non-organic dairy products)
1 cup mashed bananas (about 2 ripe large bananas)
1/4 cup milk (organic…skip the animal hormones, antibiotics and other animal drugs and pesticides in non-organic dairy products)
2 teaspoons vanilla extract
2 large eggs (organic…skip the animal hormones, antibiotics and other animal drugs and pesticides in non-organic dairy products)

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PREPARATION

1. Preheat oven to 350 degrees F. Grease a 9” by 5” loaf pan.

2. In large bowl, mix baking powder, baking soda, salt, 2 cups flour, 1 cup oats, and 1/2 cup packed brown sugar until blended. With pastry blender or two knives used scissor-fashion, cut in 1/2 cup margarine or butter (1 stick) until mixture resembles coarse crumbs. Stir in mashed bananas, milk, vanilla extract, and eggs just until flour is moistened. Spoon batter into pan.

3. Prepare crumb topping: In small bowl, with fork, mix 3 tablespoons flour, 3 tablespoons oats, 3 tablespoons brown sugar, and 3 tablespoons margarine or butter until blended. Sprinkle crumb topping evenly over batter.

4. Bake bread 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack.