Banana Oatmeal Bread
This is the best banana bread we have ever baked, and goodness knows, in 41 years a lot of over-ripe bananas have been destined for a batch of quick bread. This one is favored because it is made with oatmeal, which keeps it moist. Each time the subject turns to bananas, we recall the day we took six banana baked goods to the ape house at the Toledo Zoo. Along with cookies, bread, cakes, etc., we took a table, lace cloth, and candelabrum to add to the photo setup. When everything was in place, and the monkey stared down at the table in disbelief, the photographer said, “Are you going to get any more crazy ideas?”
That was in January. The next summer we took cold soups to be photographed with the polar bears at the zoo. Fortunately, it was a different photographer, which may have saved the food editor’s life.
1/2 cup shortening
1 cup sugar
1/2 teaspoon vanilla
1 cup all-purpose flour
1 cup quick-cooking oatmeal
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups mashed bananas (about 3 medium)
1/4 cup milk
1/2 cup chopped raisins
Cream shortening and sugar. Add eggs and vanilla and beat until fluffy. Combine dry ingredients and add to first mixture alternately with bananas and milk. Mix well and fold in raisins.
Bake in greased 5x9-inch loaf pan 50–60 minutes in 350-degree oven. Cover for 5 minutes after being removed from oven to keep the moisture in the bread.
Contributed by Aren’t You Going to Taste It, Honey? (Ohio)
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