Oatmeal-Raisin Banana Bread

Adapted from: @Cooking_Light

Happy Father’s Day, honoring the best father in the world also known as my dad. He has supported me and provided for me beyond what I ever deserved, including with a continuous supply of delicious walleye and venison which often make appearances in my posts. In return I hope he enjoys this gift of a banana bread adaptation inspired by his favorite cookie flavor.

Yield: 12 servings (1 regular-size loaf or 3 mini loaves, cut into 12 slices), Calories: 185

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup regular oats
• 1 cup mashed ripe banana (about 2 large)
• 1/4 cup buttermilk
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• 1/3 cup raisins, chopped
• Cooking spray

Topping:

• 1/4 cup regular oats
• 1/4 teaspoon pumpkin pie spice or cinnamon
• 1 tablespoon brown sugar
• 1 tablespoon butter, melted

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Stir in oats.

Combine mashed banana, buttermilk, melted butter, vanilla extract, and eggs; add to flour mixture. Stir just until moist and fold in raisins.

Spoon batter into one regular-size loaf pan coated with cooking spray. Combine remaining oats, pie spice or cinnamon, brown sugar, and melted butter in a small bowl. Sprinkle topping over batter and lightly press.

Bake at 350° for 55 minutes (35 for mini loaves) or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Remove from pan and cool completely on wire rack.