Rich and moist banana bread gets a texture boost with the aid of quick cooking oats.
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups plus 3 tablespoons all-purpose flour
1 cup plus 3 tablespoons quick-cooking oats
1/2 cup plus 3 tablespoons brown sugar
1/2 cup (1 stick) plus 3 tablespoons margarine or butter
1 cup mashed bananas (about 2 ripe large bananas)
1/4 cup milk
2 teaspoons vanilla extract
2 large eggs
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.
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